Amber Pudding
From My mother's cook book, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 67. The excerpt below is the record exactly as published.
one-half teaspoonful of baking powder, one-half gill of cold water, three tablespdonsfuls of pre- served strawberries, three ounces of dry cake crumbs, one gill of milk, one teaspoonful of essence of vanilla, three ounces of powdered sugar, one saltspoonful of salt. First rub the cake crumbs through a coarse wire sieve into a bowl. Bring the milk to the boiling point, and pour it over the crumbs, to which add also the essence of vanilla. Place upon a mixing board the flour, and into this rub the butter with the hands, sprinkle oVer this the salt, make a hole in the centre of the flour, pour into it the cold water, and kneading from the edges into this, mix all to a light paste. Rub a little flour upon a rolling-pin, and with it roll out the paste to the thinness of a quarter of an inch, and cut from this ten lozenges about the size of a silver half dollar. Cut ten smaller lozenges of about half the circumfer- ence of the first, and, brushing a small platter over with cold water, roll the remaining crust out to the proper size, and line the platter therewith. Wet the edges of the lining paste with a little cold water, and arrange around them at equal distances, the largest lozenges. Upon these place the small lozenges, pressing them down in the cen- tre with the tip of the finger, spread over the centre sur- face of the crust-lined platter the preserved fruit, over this, spread the soaked cake crumbs, and sprinkle overall the sugar. 152 PUDDINGS. Place the platter into a quick oven, and let the pudding bake therein for twenty-five minutes. Serve upon the platter on which the pudding is made. Wakefield Pudding.— Four slices of bread, four tablespoonfuls of raspberry jam, one ounce of sugar, one ounce of corn starch, one-half pint of milk, two eggs. Cut the crust from the slices of bread, and place one of them in the bottom of a deep puddiiig dish. Spread over this a tablespoonful of the jam, an(^ so arrange alter- nate layers of bread and jam, one upon the other in the dish, until the given quantities of each are filled into it. Put the corn starch and sugar into a bowl, and moist- ening them with a tablespoonful of the milk, mix these together. Drop into this mixture the eggs, and beat all with a fork until very light. Put the remainder of the milk into a small saucepan over the fire, and when it boils pour it over the mixture in the bowl, stirring all the time while pouring. Pour the liquid preparation now over the bread and jam in the pudding dish, and) placing the pudding dish into a quick oven, bake its contents for half an houn Serve in the dish in which the pudding is prepared. English Plum Pudding.— One-half pound' of bread crumbs, one-half pound of beef suet, one-half pound of flour, one-half pound of sugar, one-half pound of rais- ins, one-half pound of curraiits, one teaspoonful of pow- dered cinnamon, one teaspoonful of powdered ginger, one-quarter pound of citron, rind of one lemon, one gill of milk, four eggs, one-half teaspoonful of baking-powder, one-quarter of a nutmeg. Chop the suet, after taking oflF the skin very finely, and put it together with the flour and bread crumbs into AMBER PUDDING. 153 a large bowl. Seed the raisins, wash and dry the currants thoroughly and mix these together, grate the lemon-rind and the nutmeg over them, and adding the ginger and cinnamon, mix all thoroughly together. Stir the fruit mixture into the bowl with the suet, add to this compound the sugar, baking-powder and citron, which must be cut into small thin pieces ; in a sepa- rate bowl beat the eggs until very light, add to them the milk, and when these are thoroughly ^lended, pour the liquid over the preparation in the large bowl, and stir all well together. Grease a quart pudding mould with but- ter, put the pudding into it and shut the cover securely over it, then plunging the mould into a large saucepan filled with boiling water, let the pudding boil therein for. four hours. When done, the pudding should be turned out upon a hot platter and served with brandy sauce, to prepare which, directions will be found on page 167. Note, — Plum paddings are prettier when boiled in a mould, but the traditional plum pudding is boiled in a double pudding cloth greased with butter for the purpose, and served with plain brandy poured over and around it, which is fired and the pudding so envel- oped in the historical blaze of glory. Amber Pudding. — Two pounds of apples, six ounces of flour, three ounces of butter, one gill of cold water, four eggs, rind of one lemon, three ounces of sugar, one-half tcaspoonful of baking powder, one grain •fsalt.
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Cook this with the app: pantry check, scaling, and the assistant.