Canary Pudding

Ingredients

• Four ounces of flour
• four ounces of butter
• six ounces of sugar
• three eggs
• the grated rind of one lemon

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 75. The excerpt below is the record exactly as published.

three eggs, one small tea-spoonful of baking-powder, one tea-spoonful of salt, and six ounces of currants. Kub the baking powder with a spoon, till quite smooth ; mix it well with the flour, adding the salt ; stir in the milk gradually, and when perfectly smooth, add the eggs, well beaten, and the currants ; boil it in a buttered basin one hour and a quarter, and serve with sweet sauce. No. 260. — Bread Pudding. Three ounces of fine bread crumbs, two ounces of butter, two ounces of white sugar, three eggs, the rind of a lemon, and one pint of cream or new milk. Put the butter into a basin with the sugar (pounded) and the grated rind of a lemon ; pour in the boiling milk, or cream, stirring till properly mixed ; when nearly cold, add the bread crumbs, the eggs, well beaten, and a few drops of almond flavour ; mix the whole together, and bake it in a buttered dish, in a moderate oven. No. 261. — Boiled Bread Pudding. Four ounces of fine bread crumbs, one pint of milk, two ounces of butter, two ounces of sugar, three eggs, the rind of half a lemon, and a little mace. Boil the milk with the butter ; pour it on the bread crumbs, and cover it ; when nearly cold, add the sugar, grated lemon- peel, a salt-spoonful of salt, the eggs, well beaten, a little mace, and a few drops of almond flavour ; steam or boil it an hour ; turn it out carefully, and servo with sweet or butter sauce. 132 VEGETARIAN COOKERY. No. 262. — Common Bread Pudding. One quart of milk, three eggs, and bread. Pour a quart of boiling milk on as much bread (with the crust), cut in small pieces, as will absorb it ; cover with a plate, and let it remain tiU cool. Mash the bread, and add the eggs, well beaten ; when well mixed, put it in a wet cloth, floured ; boil it an hour and a half, and serve with sweet sauce. No. 263. — Bread Pudding, without Milk or Eggs. One pound of stale bread, half a pound of currants, quarter of a pound of sugar, and one tea-spoonful of ginger. Pour boiling water on the bread, and when cool and properly soaked, press out the water, and mash the bread, adding the sugar, currants, ginger, a little salt and grated nutmeg ; mix the whole well together ; put it in a buttered dish, laying a few small pieces of butter on the top, and bake in a moderate oven ; when baked, let it remain a few minutes ; then turn it out on a flat dish, and serve either hot or cold. No. 264. — Bread and Butter Pudding. Butter a dish, and put in a layer of bread and butter, cut in thin slices ; strew over it some currants, a little grated lemon- peel and nutmeg ; then a layer of bread and butter ; then cur- rants, etc., alternately, till the dish is nearly full; beat three eggs or more, according to the size of the pudding ; adding to them as much milk as the bread will absorb ; sweeten it, and pour it into the dish ; strew currants on the top ; lay a dish over it, or some thin crusts of bread, before it is put in the oven, to prevent the fruit on the top being scorched ; bake in a moderate oven, and when the pudding is a little more than half done, take off the crust or dish. Serve with butter sauce. No. 265. — Bread and Fruit Pudding. Line a basin ivith slices of bread (wthout crust) about an inch thick, and moisten it with milk. Stew the fruit with sugar, and when boiling, fill the basin with it ; lay a large slice of bread on the top ; cover the basin with a plate ; put a weight upon it, and let it remain all night in a cold place ; turn it out of the basin, and serve with cream or custard. VEGETARIAN COOKERY. 133 No. 266. — Cabinet Podding. One pint of cream, three ounces of white sugar, five eggs, the grated rind of a lemon, raisins, macaroons, ratafias, or sponge biscuits, and candied orange or citron. Butter well a plain mould ; line it with raisins, stoned, and candied orange or citron, cut in thin slices, dried cherries. Sultana raisins, or any other dried fruit ; put in a layer of macaroons, ratafias, or small sponge biscuits, or some of each soaked in half a pint of cream ; then a layer of fruit and cakes, alternately, till the mould is full. Beat the eggs, adding three ounces of white sugar, half a pint of cream, a little powdered mace, and the grated rind of a lemon; mix well together, and pour it into the mould over the cakes and fruit ; put a piece of writing-paper, well buttered, on the top ; steam one hour ; or flour a cloth and tie it tightly over, and boil it gently one hour. When taken out of the pan, take off the cloth and paper, and let it remain five minutes ; then turn it out on the dish very carefully, and serve with sweet sauce. No. 267. — Canary Pudding. Four ounces of flour, four ounces of butter, six ounces of sugar, three eggg, and the grated rind of one lemon

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