Paste for Boiled Puddings
From The Apsley cookery book, 1905
Presented as published in 1905. 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 Apsley cookery book (1905) by Webster, John J. Mrs, page 86. The excerpt below is the record exactly as published.
Paste for Boiled Puddings. Ingredients. One pound of Flour I A heaped teaspoonful of Six ounces of Butter. | Baking-powder. Water. Take out two large tablespoonfuls of the flour to work up the paste, and mix the rest with the baking-powder. When these have been well mixed, rub in the butter and stir in as much water as will make a rather stiff paste. It is best to mix in the water with the hand, as you can then feel immediately when sufficient has been added. Flour a pastry-board and roll out the paste to half an inch in thickness. Fold the pastry in three, and roll out again, when it will be ready for use. Keep the board and rolling-pin well floured with the flour that wras taken from the pound at first. This pastry can be used equally well for either fruit or vegetable puddings. 399. Roux (Brown and White for Thickening). Ingredients . One pound two ounces of Flour. | One pound of Butter. See that the flour is thoroughly dry and then sift it. Squeeze the butter in a cloth to remove all the moisture. Now put the butter in an enamelled stew- pan and let it stand on the stove until it runs to oil. It is necessary to heat the oiled butter so that the scum will rise, but care must be taken that it does not get too hot. When all the scum has been removed, the stewpan should be put in a cooler part of the stove so BREAD, PASTRY, CAKES, &c. 199 that the sediment may settle to the bottom. Skim off the froth very carefully and pour the oil in a basin, leaving the sediment at the bottom of the stewpan. Remove the sediment from the stewpan and pour back the oil — now clarified butter — and sprinkle in the flour gradually, stirring all the time. Put the stew- pan on a slow fire, or on a gas-ring, turned low, and stir continually with a wooden spoon. Keep scraping the bottom of the pan to prevent the mixture burning ; be very careful about the scraping and stirring or the roux will be spoiled. As soon as the mixture begins to colour, a very little, put half of it into a jar for white roux. It must not turn more than a cream colour, as it is intended to thicken white soups and white sauces. Now return the saucepan to the fire and continue the stirring and scraping until the remaining roux has become a bright brown. Be careful that it does not get too dark ; a light chocolate colour is the correct shade. Immediately the roux is dark enough, remove it from the stove at once, but continue stirring for some minutes, as enamelled stewpans retain the heat after they have been removed from the fire, and the mixture would burn if the stirring was discontinued at once. Have ready a large slice of onion and throw it into the roux, if there is any fear that it is getting too dark ; this checks the heat at once. This is brown roux for thickening brown soups and gravies. It will keep for weeks, and although the process seems rather trouble- some, it really in the end saves time. In using the roux it is best to scrape oft’ the quantity you require with a spoon, and not add it to the soups and sauces in a lump. 300 THE APSLEY COOKERY BOOK 400. Rusk-Crumbs or -Raspings. All the small pieces of rusks, crumbs and broken pieces, can be utilised for rusk-crumbs, and should be kept in a tin. The best and quickest way is to put them through a nut mill, then through a fine sieve ; keep all the coarse ones for decorating and the fine ones for puddings, raspings, &c., and whatever mentioned in the recipes. They are much nicer in many puddings than ordinary bread-crumbs. 401. Scones for Breakfast (No. i). Ingredients. Eight ounces of Flour. I Half a teaspoonful of Baking- Two ounces of Butter. | powder. Quarter pint of Milk. Rub the butter and flour together, well mix in the baking-powder, then add the milk. Make into a smooth dough and roll out about three-quarters of an inch thick — make any shape or size required — put them immediately into a moderate oven, and bake for twenty minutes. 402. Scones for Breakfast (No. 2). Ingredients. White of one Egg. Two ounces of Butter. Two breakfast-cupfuls of Flour. Quarter of a pint of Milk. One teaspoonful of Baking- powder. A pinch of Salt. Whip the egg and mix with the milk. Rub the butter and flour together and add the baking-powder BREAD, PASTRY, CAKES, &c. 201 and salt. Well mix all together and make into cakes about half an inch thick, any shape desired, and bake for about twenty minutes. 403. Scotch Scones. Ingredients . One pound of Flour. Half pint of sweet Milk. One teaspoonful of Cream of Tartar. One teaspoonful of carbonate of Soda. One ounce of Butter. Mix the cream of tartar and soda with the flour, rub in the butter, and add the milk last thing. Roll out lightly, shape into rounds, and bake in a quick oven for fifteen or twenty minutes. Cut open and butter. To be eaten hot or toasted. 404. Scones (Soda). One pound of Flour. Half a pint of Milk. Two ounces of Butter. Ingredients. Half a teaspoonful of Soda. Half a teaspoonful of Tartaric Acid. Rub the tartaric acid and soda in the flour and put them through a sieve ; work in the butter ; make a hole in the middle of the flour and pour in the milk, and mix as quickly as possible. Roll out, about an inch thick, and cut into rounds the size of a pudding plate, and then into eight wedge-shaped divisions. 208 THE APSLEY COOKERY BOOK 405. Short-Paste. Ingredients. I A heaped teaspoonful of Baking powder
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.