Apple Bird’s Nest Pudding (1)

Ingredients

• Apples
• Sugar
• 1 tablespoonful Flour
• ½ pint Milk
• 1 Egg

Method

1. 1

   Pare and core apples.

2. 2

   Fill cavity with sugar.

3. 3

   Pour over batter made with one tablespoonful flour, half pint milk, one egg, and sugar to taste.

4. 4

   Bake for 1 hour.

Nutrition per serving

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 96. The excerpt below is the record exactly as published.

1 Egg, 2 tablespooufuls Milk, and i teaspoouful Mustard. Have ready two slices of nice buttere<l toast, about ^ inch thick. Grate the cheese and put into a small pan, drop the egg in, add the milk and mustard, alloAving all to come to boiling point. Pour it on t he buttei'ed toast, and cut into nice little squares. White Puddings. i lb. Oatmeal, crisped in oven; { lb. Liver parboiled and grated; and 2 oz, finely chopped Beef Suet. Put in skins got at butcher’s, and boil or steam 1 hbui-j pricking Avell all over to prevent bursting. Walnut Cutlets. 4 oz. Bread Crumbs, 1 oz. shelled Walnuts, 1 teaspoon Butter, 1 teaspoon grated Onion, ^ teaspoon Flour, 1 teacup Milk, white of 1 Egg, 1 Lemon. Hun bread "crumbs and skinned walnuts through a nut mill ol‘ bread grater. Then mix Avith butter and onion. Melt a large tea- spoonful butter in pan Avith the flour and add the milk gradually. When it boils, add the other ingredients, pepper, and Avhite of egg. Hemove from fire, add teasixioii. lemon juice. Stir Avell, and turn out on dish to cool. Shape into cutlets, dip in Avhite of egg and bread crumbs, and fi"}’. SerA'e Avith bread sauce or tomato sauce. TRIED FAVOURITES COOKERY BOOK. 99 PUDDINGS, PASTRY, &c. BefoTe putting milk into pom to boil, put u little cold wciter in pan, bring to boil, and then add milk; this prevents milk catching. To prevent milk running over when it comes to the boil, put a spoon in. When you are cooking anything with milk, and require to add a little salt, do not put it in till the last, as it zvill curdle the milk. T o scald milk, set it in a jug or basin in a pan of cold water over the fire- When the water boils the milk is scalded. Never leave a spoon in the saucepan if you wish the contents to cook quickly, and in any case a metal spoon should never be allowed to stand in a boiling saucepan contain- ing fruit or any acid. In steaming puddings keep them at a uniform heat all the time, and be careful not to lift the lid off' pan for the first hour. Never allow steamed puddings to boil too fast. If a souffle is boiled too fast it zvill be full of holes. Avoid lid on steamed pudding, mould, as that so seals pudding that none of the gas engendered by the cooking escapes, so it cannot be either so light or wholesome. • ’ ' , Batter puddings need quick oven. Buddings composed principally of milk and eggs should be very gently cooked, as a very strong heat will cause them to curdle. When beating whites of eggs add a tiny pinch of salt; this will make them froth much quicker, as zvell as make the froth stiff er. In stewing Fruit, prepare syrup first. Apportion water to your fruit as you desire much or little juice, and then sweetest to taste, generally \lb. sugar to i pint zvater. Bring to the boil, lay fruit in, simmer gently. When pouring hot fruit into a glass dish, place the latter on a zvet cloth, and place a spoon in dish. This prevents any chance of its cracking. Admiral Pudding^. 8 oz. Potatoes. 12 oz. Carrots, 4 oa. Sngar, 8 oz. Sultanas, 8 oz. Ploixr or Bre.ad Crumbs, 3 oz. Mixed Candied Peel, 4 oz. Albene or Suet. Pass carrots and potatoes 'when cooked tlirougli a sieve, add albene chopped fine anci flour or bread eimnbs. Mix veil, add other ingredients. Put in veil-greased mould, and steam, 5 hours. Serve vitli lemon or sweet sauce. Almond Hasty Pudding. 2 oz. Sugar, 2 oz. Ground Almonds, 2 oz. Butter, 2 oz. Bread Crumbs, 2 Eggs, 2 oz. chopped Candied Peel, and 1 gill Milk. Beat butter and sugar to a cream ; add almonds, crumbs, and warmed milk. Stir well, add peel, then well-beaten eggs. Pour into well-greased pie-dish, and bake 10 or li minutes, till firm to touch. Amber Pudding (1). 1 lb. of Csrrot boiled to a pulp, i lb. Bread Crumbs, 6 oz. .Suet, J lb. Stoned Knisins, i lb. Sultanas, J lb. Sugar, a little Salt, a little Nutmeg or Stiice. 2 Eggs, and Milk to make a thick batter. Boil 3 hours. 100 TRIED FAVOURITES COOKERY BOOK. Amber Puddingy (2). 4 large Apples (cooked), 2 oz. Butter, 1 Lemon, 3 Eggs, 3 oz. Sugar, Essence of Lemon. Beat yolks of eggs, butter, sugar, apples’ rind grated, juice of lemon, and flavouring well together ; and, lastly, whites of eggs. Line a pie-dish with puff paste and pour in mixture. Bake f hour. American Tart. Line an ashet with short paste. Mix 2 eggs, 1 large tablespoon- ful vinegar, 3 tablespooiifuls Denierara sugar. Beat all together. Pour over paste, and bake in quick oven. Sift sugar over when it is done. Ang^els’ Food (Chinese Dish). 2 lbs. bananas, cut in slices ; take 4 oranges, peel, pick carefully into small sections, taking out pips ; slice tinned pine apple ; lay upon a dish ; sift over sugar ; pour over juice of pine apple, and serve. Apples in Batter. 4 apples peeled and sliced, 3 tablespoonfuls moist sugar. Make batter with 6 oz. flour, 2 eggs, and 1 pint milk. Pour over apples and sugar in pie-dish and bake 1 hour. (Apple) Bird’s EMest Pudding* (1). Apples, Sugar, 1 tablespoouful EJour, J pint Milk, 1 Egg. Pare and core apples. Fill cavity with sugar. Pour over batter made with one tablespoonful flour, ^ pint milk, one egg, and sugar to taste. Bake 1 hour. (Apple) Bird’s IMest Pudding (2). Apples to be pared and cored, and fllled with sugar

Cook this with the app: pantry check, scaling, and the assistant.