Marlborough Pudding

Ingredients

• 12 tablespoons strained apples
• 12 sugar
• 12 wine
• 6 melted butter
• 4 beaten eggs
• the juice and rind of 1 lemon
• y 2 pint milk
• y 2 nutmeg

Method

1. 1

   Bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 1. The excerpt below is the record exactly as published.

melted butter, pinch of salt, two teaspoonfuls bak- ing powder. Bake on griddle in rings. RARE OLD RECEIPTS J GRAND BOUILLON. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. Put into a large pot a piece of beef and the scraps and parings of butcher's meat, such as beef, veal, mutton, and add to these car- casses, feet, necks, etc., of the poultry and game which have been prepared for cooking; season with a few turnips, 6 or 8 carrots, the same of onions, a clove or garlic, 3 to 6 cloves, a bunch of pot-herbs, and a little salt. Put the pot, not quite filled with water, to a slow fire, skim it gently, and after every skimming, fill it up with cold water until it is perfectly limpid. Upon this Grand Bouillon will depend the ex- cellence of your sauces and soups, for, when well prepared, it is the mother which is to nourish everything. Let it cook gently many hours, then strain it through a napkin dipped in hot water, and put it in a cool place to use as required. When used for stews, add a little wine, ketchup, soy, etc., to please your taste. The articles to be cooked must be browned in a casserole with butter. STEWED FISH. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. 2 large fish, J4 lb. butter, 1 bottle of claret, 1 wine glass Madeira wine, 3 tablespoonfuls of flour, J^ teacup of catsup, 2 onions sliced, a little mace, cloves, nutmeg and parsley. Brown the fish in butter, before stewing, and mix the flour and butter before putting them in the pan. WASHINGTON CAKE. Valerian Spencer Fullerton. Contributed by Mr. John Lambert, Philadelphia, Pa. i$4 lbs. flour, $i lb. butter, ij4 lbs. sugar, 1 pt. milk, 10 eggs, 1 glass brandy, 1 nutmeg, 12 cloves, 1 lb. currants, 1 lb. raisins, 1 teaspoon Pearl ash dissolved in brandy. 8 RARE OLD RECEIPTS DELICIOUSLY STICKY SPONGE CAKE. Emeline Iungerich Fowle. Contributed by Mrs. George D. Fowle, Phila., Pa. Take 6 eggs, and their whole weight, in powdered sugar. Break them, and keep yolks and whites apart. Take }4 their weight of sifted flour, the juice and grated rind of i lemon, unless a stronger flavor is desired, then use 2 lemons. Beat the yolks and sugar to- gether, until very light. Beat the whites until they are so light and dry, that you can turn the dish upside down. Add the lemon juice to the yolks and sugar, then half the flour, and % of the whites of the eggs. Put them with the yolks and sugar, in a bowl, and mix all together with a wooden spoon. Then add more flour, but do not use all the flour, if the batter is thick, for if too thick, it will make the sponge solid. The batter must drop evenly from the spoon. Then stir in lightly, on the top, the rest of the whites of the eggs, to make a light crust. Bake in a moderate oven twenty or twenty-five minutes. Grease the pans thickly with butter, as it makes the crust crisp. If the oven is too hot, the cake will puff up, and become dry and brown, and the crust will not form. The success depends upon the mixing and baking. PASTE PUDDING. Contributed by Lina S. Ives Brinton, Mrs. Ferree Brinton, St. Davids, Pa. Place 1 pt. of milk on the fire until at the boiling point. Then, take 3 tablespoonfuls of flour, stir it to a paste into the cold milk, add it very gradually to the boiled milk, stirring it for a few moments to thoroughly cook the paste and sweeten to taste. Take from the fire, and when cool add a tablespoonful of butter and 3 beaten eggs beaten together, also a generous glass of sherry, or brandy, and 10 large seeded raisins. Pour into pudding dish lined with rich pie paste, and bake until pudding rises in the middle. RARE OLD RECEIPTS 9 " RAMEQUIN." Contributed by Augustine Mellet Haughton, Mrs. James Haughton, Bryn Mawr, Pa., Daughter of Madame Mellet Craux, La Bourdon- nette on Lake Leman. Lausanne, Suisse, 1830. y 2 lb. of grated cheese, ij^ pts. milk, 1 tablespoonful flour, 5 eggs, salt and pepper to taste. Boil the milk, add the flour, let it boil up, add the cheese, the eggs (the whites beaten stiff), beat thoroughly, strain it, season it and pour on pastry prepared for small tarts. Bake in a quick oven. BISCOTINS IN CHOCOLAT. Contributed by Augustine Mellet Haughton, Mrs. Tames Haughton, Bryn Mawr, Pa., Daughter of the Rev. Victor Mellet, Oron, Can- ton de Vaud, (Suisse) Vaud, bounded on the south by Lake Leman with the Castle of Chillon of historical fame. 2 whites of eggs, T / 2 lb. sugar, 2 ounces grated chocolate. Beat eggs to a stiff froth, add the sugar. When thoroughly mixed, add the chocolate. Then lay it by spoonfuls on paper powdered with sugar or greased. Put in moderate oven. MARLBOROUGH PUDDING. Mrs. S. B. Hacker. Contributed by Clara Townley Chase, Philadelphia, Pa. 12 tablespoons strained apples, 12 sugar, 12 wine, 6 melted but- ter, 4 beaten eggs, the juice and rind of 1 lemon, y 2 pint milk, y 2 nutmeg

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