Oxford Pudding
From The art of living in Australia, 1893
This is a very delicious pudding if properly made; it should be firm, but not dry.
Presented as published in 1893. 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 The art of living in Australia (1893) by Philip E. Muskett, page 231. The excerpt below is the record exactly as published.
1 pint Milk 2d. 1^ oz. Tapioca ^d. 1 oz. Sugar ^d. Whites of 2 Eggs . . . .Id. Flavouring ..... ^d. 1 oz. Eeef Suet ^d. Total Cost— 5d. Time— Two Hours. Wash the tapioca well in cold water, strain off the water, and put it into a pie dish. Chop the suet very finely and mix it in with the sugar ; flavour with grated lemon peel or nutmeg, pour over the milk and mix well, 896 THE ART OF LIVING IN AUSTRALIA. stand in a very cool oven for two hours. Whip the whites of the eggs to a very stiff froth, flavour the same as the pudding, spread these on top, sprinkle with sugar, and stand in the oven till set ; serve cold. This meringue is very much improved if a few macaroons are broken up and laid on the top before the eggs are put on, or if a spoon- ful of raspberry jam is spread over. HASTY PUDDINa. 1 pint Milk 2d. 1 oz. Butter Id. 3 oz. Flour 2 oz. Sugar Total Cost — id. Time — .5 Minutes. '\ld. Put the milk on the fire to boil, and when boiling stir in the flour quickly ; it should be rather lumpy. Pour it into a dish, melt the butter and sugar, and pour it in the middle of the pudding. A little flavouring of grated lemon peel may be put into the milk, or jam served with the pudding. aUICK PUDDING. Id. ■ 2d. lEgg . . . . 1 tablespoonful Flour 1 tablespoonful Jam . 1 teaspoonful Sugar . 1 teaspoonful Baking Powder Total Cost— 3d. Time— 5 Minutes. Mix the flour and baking powder together, beat the egg till very light, whisk in the sugar, and stir in the flour. Pour into a buttered tin, and bake five minutes ; turn on to a sugared paper spread with jam. Eoll up and serve. Custard sauce is nice with this. COOKERY RECIPES, ^c. 397 STANLEY PUDDING. 1 pint Milk 2 oz. Flour 1 oz. Sugar 2 Eggs . 1 spoonful Jam Total Cost— 6rf. 2d: Ti Id. 2d. Id. me— One Hour. Put the milk into a saucepan, mix the flour with a little cold milk ; and when the milk in the saucepan is nearly boiling, stir it in, and let it boil up. Pour into a basin and beat itt-the yolks of the eggs and the sugar ; turn into a pie- dish and bake till firm. Spread a spoonful of jam on the top ; whip the whites of the eggs to a stiff froth and spread them over, sprinkle with sugar, and put back in the oven to set. Serve cold. IMITATION OMELET. 1 Egg . . i gill Milk 1 teaspoonful Sugar 1 teaspoonful Jam 1 teaspoonful Flour Total Cost—2hd. Id. ■Id. Time — 5 Minutes. Beat the yolk and white of egg separately ; beat the flour and milk together, and mix in the sugar and yolk of egg. Stir in the white, butter a saucer, put the jam at the bottom. Pour in the mixture, bake in the oven for five minutes, sprinkle with sugar, and serve. OXFORDSHIRE PUDDING. . 2d. : :} "^'^- Time — Two Hours. Wash the rice well, strain off the water and put it into a pie-dish. Mix in the sugar and the rind of the lemon ; 1 pint Milk IJ oz. Rice 1 oz. Sugar Rind of Half a licmo
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Cook this with the app: pantry check, scaling, and the assistant.