Portland Pudding

Ingredients

• four eggs
• half a pound of dried flour
• four ounces of moist sugar
• six ounces of clarified butter
• one ounce of candied lemon
• one ounce of candied orange-peel
• a pinch of salt
• the eighth of a nutmeg
• one pound of stoned raisins

Method

1. 1

   Beat the whites and yolks of the eggs separately.

2. 2

   Mix the yolks with the flour gradually until free from lumps.

3. 3

   Stir in the sugar, butter, candied peels, salt, nutmeg, and raisins.

4. 4

   Fold in the beaten egg whites.

5. 5

   Pour into a buttered basin, tie in a cloth, and boil for five hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1303. The excerpt below is the record exactly as published.

Portland Pudding. — Beat separately the whites and yolks of four eggs. Put the yolks into a bowl, and mix with them very gradually haU' a pound of di-ied flour. Beat the batter till it is quite free from lumps. Stir into it four ounces of moist sugar, six ounces of clarified butter, one ounce each of candied lemon and candied orange-peel, the two last being finely shred. Add a pinch of salt, the eighth of a nutmeg grated, one poiznd of stoned raisins, and last of all the whites of the eggs beaten to a firm froth. Beat the pudding five or six minutes. Pour it into a buttered basin, tie it in a cloth, and leave room for the pudding to swell. Plunge it into boiling water, and keep it boiling until it is done enough. Turn it out carefully, and serve with sweet sauce. Time to boil, five hours. Probable cost, Is. 8d. Sufficient for five or six persons. Portuguese Apple Pie.— Line the inside of a moderate-sized pie-dish with good crust. Put into it half a dozen good baking- apples, which have been pared, cored, and cut into thin slices. Sprinkle a little sugar and two or three inches of thin lemon-rind cut into narrow strips over them. Spread a small portion of apricot jam upon them, and cover the whole with a cold custard made with half a pint of milk and six well-beaten eggs. The custard should be sweetened, and may be flavoured -^-ith lemon, almond, or any other flavouring. Bake in a moderate oven. Time to bake, half an hour. Probable cost. Is. 2d. Sufficient for fom- or five persons. Portuguese Cakes. — Beat haK a pound of fresh butter to a cream. Add half a pound of powdered and sifted sugar, half a pound of fine flour

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