Prince Albert’s Pudding
From An old-world recipe book, 1908
Presented as published in 1908. 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 An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 6. The excerpt below is the record exactly as published.
Prince Albert’s Pudding Beat to a Cream ^ lb. of fresh Butter, & mix to it by degrees I lb. of sifted Sugar, five Eggs beaten seperately, yolks & Whites — strew in I lb. Flour & half a lb. jar of Raisins. Boil the Pudding three hours, a httle pounded Mace or the grated peel of a lemon is an improve- ment. 39 AN OLD-WORLD RECIPE BOOK Arrowroot Pudding Three Table Spoonsful of Arrow root to half a pint of Milk and one oz. Butter mixed with it. To be boiled till thick. 2 oz. loaf Sugar, 6 Bitter Almonds, 4 Eggs. Mix the Sugar, Almonds, Yolks of Eggs with the Milk, &c., and add lastly the Whites beat to a froth. Half an hour will bake it. Arrowroot Mange Three Table Spoonsful of Arrow Root with a little Milk to mix it. A pint of Milk put on the fire with two or three Bay leaves and four Oz. of Sugar. Pour the boihng Milk on 40 AN OLD-WORLD RECIPE BOOK the Arrow Root, stirring it well, and give the whole a boil up till it thickens. To be made the night before required. It should look like Blanc Mange. The Queen’s Favourite Pudding ^ lb. Suet, I lb. of grated Bread, i pint of Cream, 3 Eggs, I lb. Cur- rants, I lb. Lump Sugar, the juice and rind of one lemon, beat all weU together for a quarter of an hour, to be baked in Cups. This will make six puddings. Sweet Pudding 2 oz. of Flour mixed in a pint of 41 AN OLD-WORLD RECIPE BOOK new Milk and boiled to the thickness of a Hasty Pudding. Six oz. of Sugar and butter beat together with the peel of a Lemon grated. Mix them with the Pudding when quite Hot. Six Eggs, leaving out half the Whites, to be well beaten and put to the other ingredients, just before cooking it. Half an hour will either bake or boil it. Orange Paste Lay Oranges in water three or four days, then boil them till they are tender, cut them in halves and take out all the pulp. To every pound of peel well pounded add a pound of Sugar. Separate the Pulp 43 AN OLD-WORLD RECIPE BOOK from the Skins and Seeds, and add to it its weight of Sugar. Then beat the peel and pulp well together, and boil about three-quarters of an hour. The Pudding To three eggs and two ounces of sifted Sugar, a quarter of a pound of Butter melted in a large teacupful of water, three tablespoonfuls of the Orange Paste, and the juice of one Lemon. The Butter must be cooled before it be mixed with the eggs. Put a nice Paste at the bottom of the dish, and bake the Puddings an hour. 43 AN OLD-WORLD RECIPE BOOK Little Baked Plum Puddings Crumbs of a penny loaf grated, a pint of new Milk poured boiling hot upon it. Let it stand till cold, put to it four eggs, a small piece of butter,' a quarter of a lb. of Currants, the same quantity of sugar ; bake them in large cups. ^ Treacle Plum Pudding Half a lb. of Currants, ^ lb. of Raisins, half a lb. of suet, one lb. of Flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.