Bakewell Pudding (Variation)
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 73. The excerpt below is the record exactly as published.
four eggs. Mix the bread crumbs, the butter, and sugar ; add the eggs, the whites and yolks beaten separately, and the grated rind of a lemon ; put some raisins or citron at the bottom of the mould, pour in the mixture and steam it about two hours and a half. Fo. 246. — Apricot Pudding. One dozen apricots, one pint of cream, four yolks of eggs, three ounces of bread crumbs, and fom- ounces of good sugar. Scald the apricots till soft ; take out the stones and remove the skins ; pour the cream, boiling, upon the bread ; when nearly cold, add the fruit, well mashed, the kernels bruised line, the sugar, and the eggs, well beaten. Line a dish with puff paste ; put a layer round the edge ; pour in the mixtiu’e, and bake it half an hour. Fo. 247. — Arrowroot Pudding. Two ounces of arrowroot, one pint of milk, three eggs, three ounces of sugar, and the grated rind of a small lemon, or a few drops of almond flavour. 128 VEGETARIAN’ COOKERY. Set three quarters of a pint of the milk on the fire ; mix the quai-ter of a pint of cold milk with the arrowroot till quite smooth, then pour in the hot milk, stirring it quickly, adding the sugar and lemon-peel, or almond flavour ; when cool, add the eggs, well beaten ; butter a dish, and bake in a moderate oven. No. 248. — Boiled Arrowroot Pudding. Two ounces of arrowroot, one pint of milk and three eggs. Set the milk on the fire, take out a few spoonfuls, and mix with the arrowroot ; when the milk is nearly boiling, pour it gently upon the arrowi'oot, stirring it all the time ; return it into the pan, and set it on a moderate fire, stirring it well a few minutes till it thickens ; when nearly cold, add the eggs, well beaten, and a little salt ; boil it an hour in a buttered basin, and serve with butter sauce and currant jelly. No. 249. — Bakewell Pudding. Quarter of a pound of clarified butter, quarter of a pound of powdered loaf sugar, five yolks and one white of eggs, preserved fruit, and candied lemon. Mix the butter and sugar together, add the eggs, well beaten, and mix aU well together. Line a dish with puflT paste, lay over it several kinds of preserves, ■with some candied lemon, cut in thin slices ; then three parts fill the dish with the mix- ture, bake in a moderate oven, and when cold strew over it powdered sugar, and sweet almonds cut in slices. To be served cold. No. 250. — Bakewell Pudding. Four eggs, quarter of a pound of butter, quarter of a pound of sugar, and a little almond flavour
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Cook this with the app: pantry check, scaling, and the assistant.