Batter Pudding (Boiled)

Ingredients

• Two tablespoonfuls of Flour
• The whites of two Eggs
• Half a pint of Milk
• One ounce of Butter

Method

1. 1

   Prepare the pudding exactly as in the preceding recipe, but it must be put into a buttered mould and boiled for two hours.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 52. The excerpt below is the record exactly as published.

Two tablespoonfuls of Flour. I The whites of two Eggs. Half a pint of Milk. | One ounce of Butter. Mix the flour very smoothly with the milk, adding the milk a little at a time until it is all used. Let it stand for two or three hours and then melt the butter and mix it with the batter. Now beat up the whites of eggs, and add them. Beat up all well together, and pour in a well buttered dish, and bake in a moderately hot over. 220. Batter Pudding • (Boiled). Prepare the pudding exactly as in the preceding recipe, but it must be put into a buttered mould and boiled for two hours. SWEETS 111 221. Blackberry Jelly. Ingredients . Blackberries. I Three-quarters of a pound of I Sugar to every pint of juice. Put as many blackberries as desired into ajar, and sprinkle a little sugar over, then put in the oven for three hours to draw out the juice. When sufficiently tender, strain through coarse muslin or a cloth, squeezing out as much juice as possible. To each pint of juice allow half a pound of lump sugar, and boil in a preserving pan until it is set. 222. Blancmange. Ingredients. One Pint of Milk. Two tablespoonfuls of Corn Flour. A dessertspoonful of castor Sugar. One Bay leaf. The whites of two Eggs. Take from the milk enough to mix the corn flour into a thick batter. Put the rest with the bay leaf to simmer until the milk has acquired a nice flavour. Remove the bay leaf and add the sugar ; boil up the milk and pour into the mixed corn flour, stirring quickly all the time. Now beat up the whites of eggs a little, they must not be stiff, and stir well into the corn flour. Boil up the mixture over the fire, stirring continually. Have ready a mould which has been well rinsed in cold water ; pour in the corn flour and put in a cool place to set. 112 THE APSLEY COOKERY BOOK 223. Bread and Butter Fritters. Ingredients. Four slices of Bread and Butter. I One tablespoonful of Raspberry Half an ounce sifted Sugar. | Jam. Spread the jam on to the bread and butter and press them well together, cut into rounds with a cutter, dip in a good batter (see No. 384), and fry a golden brown. Serve with the sugar sprinkled over. Any other jam may be used. 224. Bread Pudding (Baked). Ingredients . One pound of pieces of stale Bread. One pint of boiling Milk. Four ounces of Sultanas. Two ounces of Butter (or Albene) One and a half ounces of moist Sugar. Little Nutmeg. Pour the milk on the bread, let it stand a few minutes, then mash it up. Mix the sugar and butter together, and add all to the bread and milk ; mix well and put in a well-buttered dish, and bake one and a half hours in a moderate oven. 225. Bread Pudding a la Francaise (Baked). Ingi'edients . One pound of stale pieces of Bread. One pint of boiling Milk. Two ounces of Butter, or Albene. Whites of three Eggs. One ounce of candied Peel. Essence of Vanilla or Cinnamon to taste. Put the pieces of bread into a basin and pour over the boiling milk and cover with a plate ; let them stand SWEETS 113 for twenty minutes, and then add the butter and eggs beaten to a stiff froth. Finely shred the candied peel and put in also the flavouring. Mix thoroughly and pour into a well -greased mould and steam for three hours. Turn out carefully, and serve with jam or sauce. 226. Candied Fruit Pudding. Ingredients . Quarter of a pound of candied Fruit. Quarter of a pound of Bread-crumbs. Two ounces of Butter Two ounces of Flour. Two whites of Eggs. Half a pint of Milk

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