Manchester Pudding

Ingredients

• J lb. of bread crumbs
• ^ pint of milk
• J lb. of butter
• 2 ozs. of sugar
• 3 eggs
• I I lemon
• J lb. of apricot jam

Method

1. 1

   Boil a quarter of a pound of bread ten minutes in half a pint of milk, pour it into a basin, add a quarter of a pound of butter, two ounces of sugar, three eggs well beaten, and the grated rind of a lemon.

2. 2

   Line a pie dish with apricot jam, pour in the above mixture and bake an hour.

3. 3

   Serve in the pie dish in which it was baked.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 24. The excerpt below is the record exactly as published.

pint of milk and two tablespoonfuls of castor sugar. Whip the whites of two eggs to a stiff froth, adding a pinch of salt. Place a thick layer of apricot or strawberry jam at the bottom of a neat-looking pie dish and spread over it a thin layer of fine &ead 5 SAVOURIES AND SWEETS. CTumbs. Lightly mix the yolks and whites together, and pour the mixture into the pie dish and hake until the custard is set. Whip the whites of two eggs to» a stiff froth, adding a drop or two of vanilla an ' some sugar ; place on the top of the custard in the' pie dish and bake until of a fine brown colour. Serve cold. a 1 Snow Pudding. Fob. Six Pebsons. — J lb. of loaf sugar ; 2 lemons ; 2 eggs ; ^ oz. of gelatine ; J pint of milk. Take half a pound of loaf sugar, the juice of two lemons, and the whites of two eggs. Dissolve half an ounce'of Nelson’s gelatine in half a pint of cold water gently by the fire, not allowing it to boil, and stirring it occasionally; put all into a large basin and whisk for an hour, it wiU then tiu’n out like a thick white cream. Pour it into a china mould and stand to get cold. Make a custard of the yolks of two eggs, and when cold turn the shape out into a glass dish, and pour the custard round it. Macaroon Basket. Fob Eight Pebsons. — 2 ozs. of butter ; | lb. of loaf sugar ; 2 doz. macaroons ; f lb. of crystallised cherries ; J pint of cream ; ^ saltspoonful of vanilla ; ^ lb. of loaf sugar for the handle. Use an ordinary cake baking tin, smear the sides ; and bottom well with butter. Dissolve three-quarters ’ of a pound of loaf sugar in half a pint of water, stir over the fire. Dip the macaroons separately into the syrup and cover the bottom and sides of the mould, letting each macaroon touch its neighbour. Commence from the bottom and work upwards. , SAVOURIES AND SWEETS. 57 ,llow each row of macaroons to be cold before adding ! aotber. AVben firmly set remove from the tin or- 1 '.ould, and fill with crystallised cherries and whipped •earn flavoured with a little vanilla and sweetened, fake a handle to the basket by boiling a quarter t a pound of loaf sugar with a little water over a .ear fire, with a little gum water to clear it. It will e sufficiently boiled when a little plunged into cold ;rater on a stick will break off brittle. Pour it on a ,'ightly oiled marble slab, puU it, cut into lengths, !iad twist two pieces together. Fasten, before it has •,:me to get cold, on to the sides of the macaroon lasket. Bread Fritters. : For Three Persons. — 1 pint of bread ; 1 pint of boiling Lilk ; 3 eggs ; 1 tablespoonful of brandy or sherry ; 1 table- ooonful of butter; oz. of salt; 2 ozs. of sugar; f a nrnon ; 2 ozs. of butter for frying. Break a pint of stale bread into very small pieces. ■ 'om' a pint of boiling milk over it, for fen minutes lOver up. When perfectly soaked beat till smooth, md add three well-beaten eggs, a tablespoonful of rrandy or sherry, one of butter, a little salt and sugar > ) taste ; beat it light. Dissolve a piece of butter in nn omelet-pan, pour the butter into it and allow it to ■yy gently. When one side is brown turn the pan- lake over and fry on the other. Lay one over the t ther for serving, cut through in quarters, squeeze a ‘Dmon over the whole, and dust with castor sugar. Fig Pudding. For Six Persons. — j lb. of dried figs ; 3 ozs. of suet ; ozs. of bread crumbs ; 2 ozs. of fiour ; saltspoonful of autmeg ; 1 egg ; 2 tablespoonfuls of milk. 58 SAVOURIES AND SWEETS. Finely chop a quarter of a pound of dried figs, three ounces of suet, two ounces of bread crumbs to be added after the suet is well rubbed into two ounces of flour, add to them the chopped figs, the sugar, and 'I a suspicion of nutmeg. Mix well together. Break one egg into a basin, and add two tablespoonfuls of milk ; stir this with the other ingredients. Cover with a greased paper and stand in a saucepan of boiling water half way up the sides of the basin. Steam six hours. Marmalade Pudding. For Four Persons. — 3 ozs. of suet ; 4 ozs. of bread crumbs ; 3 tablespoonfuls of marmalade ; 1 egg ; 1 lemon ; ozs. oF candied peel. Mix three ounces of suet with four of bread crumbs. Put this in a basin with three tablespoonfuls of mar- , malade. Beat an egg and mix with the ingredients, also the grated rind of a lemon and an ounce and a half of candied peel as well as the lemon juice. Cover with a greased paper and steam four hours. Swiss Roll. For Three Persons. — 1| ozs. of butter ; Ij ozs. of sugar ; 1 J ozs. of flour ; 2 eggs ; 2 tablespoonfuls of milk ; 1 tea- spoonful of baking powder ; J lb. of apricot jam. Beat the butter to a cream, add the same weight of sugar, put in three-quarters of an ounce of flour and a well-beaten egg, then add three-quarters of an ounce more flour and another egg ; mix well together. Mix one teaspoonful of baking powder with two tablespoonfuls of milk and add to the ingredients. Bake ten minutes on a greased paper fitted into a SAVOURIES AND SWEETS. 59 aaking tin. Spread it when just browned with '.pricot jam, roll it up carefully, and sift castor sugar wer it. Apple Meringue. For Four or Five Persons. — 4 apples ; 2 ozs. of butter ; I ozs. of pounded sugar ; 1 tablespoonful of blackberry jam ; eggs. Cut into quarters four apples, take out the core, and ■vut in shces. Stew over a brisk fire for a quarter of un hour with two ounces of butter and two ounces of ' )ounded sugar. When cool add a tablespoonful of blackberry jam, or apricot, pile up in a dish and >iOver with the whites of two eggs whipped stiff, with three ounces of castor sugar. Sprinkle more sugar 3)ver and bake for ten minutes till of a pale brown :oolour. Manchester Pudding. For Four or Five Persons. — J lb. of bread crumbs ; ^ ppint of milk ; J lb. of butter ; 2 ozs. of sugar ; 3 eggs ; I I lemon ; J lb. of apricot jam

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