Castle Puddings
From Savouries and sweets suitable for luncheons and dinners, 1886
Presented as published in 1886. 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 Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 19. The excerpt below is the record exactly as published.
Castle Puddings. For Fwe Persons. — 2 eggs ; 2 ozs. of butter ; 2 ozs. of ugar ; 2 ozs. of flour ; 1 lemon ; ^ saltspoonful of vanilla ; ttins or cups for baking in. Weigh two eggs in the shell, and take the same ■weight of butter, sugar, and flour; put the butter i into a basin before the Are till half melted, then beat ! it to a cream. Beat the whites and yolks of the eggs t together for ten minutes and mix them lightly with * the butter, add the sugar, then the flour, add some ; grated lemon peel and a few drops of vanilla. Bake ’ twenty minutes in a slow oven in cups. 46 SAVOURIES AND SWEEST. Claret Jelly. For Ten Persons. — 1 oz. of isinglass ; \ bottle of claret half a lemon ; 1 cupful of raspberry j uice : 1 tablespoonful on brandy ; ^ lb. of loaf sugar ; ^ pint of cream ; ^ salt-j spoonful of vanilla. | Boil for a few minutes one ounce of Swinburn’sJI isinglass with. haK a bottle of claret, the juice and|| rind of half a lemon, a small teacupful of raspberryjl juice, a tablespoonful of brandy, half a pound ofj| loaf sugar. Pour into a china mould and put aside till the following day. When it is to be used, servejS with a garnish of whipped cream flavoured with vanilla. Chocolate Cream. For Ten Persons. — 1 oz. of gelatine ; 3 ozs. of chocolate ; 2 ozs. of sugar
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