Pudding
From Cassell's dictionary of cookery, 1892
Serves 5
This pudding may be eaten either hot or cold. Sufficient for five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 134. The excerpt below is the record exactly as published.
wo table-spoonfuls of pounded sugar, the juice of two lemons, a coifee-cupful of new milk, three well-beaten eggs, and twenty drops of essence of almonds. In another bowl, mix two table- spoonfuls of chopped raisins, the same of cm-rants, one ounce each of candied lemon, orange, and citron, thi-ee large apples chopped small, two table-spoonfuls of marmalade, and a pinch of salt. Well butter a mould, plaee in it a layer out of each bowl alternately, until both are emptied, and bake in a quick OA-en. This pudding may be eaten either hot or cold. Time, two hours and a half to bake. Probable cost, 2s. Sufficient for five or six persons. American Breakfast Buns.— Take the chill off a quarter of a pint of milk, and mix it AME (10) AME with the same quantity of fresh yoast ; add a quarter of a pound of butter melted, but not hot, sugar to taste, and a couple of eggs well beaten, and then, very gradually, sufficient flour to make a tolerably finn dough. Put it into small tins, well oUing them first ; set them before the fire for about twenty minutes to rise, and bake in a quick oven. Do not make the buns too large. Time to bake, twenty miniites. Sufficient for a dozen buns. Probable cost, 8.1. American Breakfast (or Griddle Cakes). — ^Miisk two eggs, stir them into a quart of lukewarm milk, and add a tea-spoonful of salcratus, and a salt-spoonful of salt. Mix with them sufficient Indian meal to make a stiff batter, and bake them in small round tins which have been oiled or buttered. Bake in a good oven. Time to bake, twenty minutes. Probable cost, Id. each. This vaR make about two dozen cakes. American Biscuits (or Waflaes). — Pom" two pints of good milk into separate vessels. In one put a quarter of a poimd of butter, cut up and melted with a gentle warmth, and aUow it to cool. In the other vessel put eight eggs, beaten up lightly; mix these with the milk gradually. To this add, also gradually, a quarter of a pound of flour, then the milk containing the butter. Stir in a large table- spoonful of strong now yeast, cover the pan, and set it near the fire to rise. WTien the batter is quite light, take what in America is called a waffle-iron, in which the batter can be shut in, baked, and turned over. This is greased, some of the batter is pom-ed in, and it is put among the coals of a clear bright fire. The biscuits should be sent to table quite hot, half a dozen on ' a plate, witii a little powdered cinnamon and white sugar. They are called Waffles ; and we have heard American ladies complain sadly of being unable to get these delicious biscuits made in England. Waffle-irons may be obtained at JeFvrish ironmongers. They only require a few minutes to bake, and the above ingredients "wtII make sufficient for five or six persons. Pro- bable cost, Is. 6d. American Oven. — This oven is neither so generally known nor so highly appreciated as it deserves to be. In hot weaither, when a large fire which would heat an oven or roast a joint is most objectionable, this little articic. when once its management is understood, may AMERICAN OTE^'. bo used to cook meat and puddings, or even pastry, and will be fotmd to do its work per- fectly. It is particularly adapted for those preparations which require to be cooked slowly. A little experience is all that is necessarj' in using it. The only directions whicli can be given are that the oven must not be placed close to the fire, but about a foot and a half distant from it ; that the meat should be turned and basted frequently; and that it should be put down in good time, so that it can be cooked slowly. A very small, though clear fire, is all that is necessary. If these hints are attended to, no difficulty need be experienced in using this convenient and economical ajipa- ratus. Probable cost, 9s. to 12s. American Pancakes.— Mix the yolks of four and the whites of two eggs, with two table- spoonfuls of water. Put in a pinch of salt, and add gradually six heaped table-spoonfuls of flour; beat the mixture till it is quite smooth, and then add new milk sufficient to make a thin batter. Put a piece of butter the size of an egg Lato an omelet-pan. Let it melt, but not brown. Then pom- in a little of the mixture — enough to thinly cover the pan. Let it stiffen, loosening it round the edges, and shaking it to prevent it sticking. Throw it up to turn the pancake, and when it is nicely browned on both sides it is ready. Send to table on one dish, piled one over the other, with pounded cinnamon and sifted sugar over each : cut into quarters, and serve hot. Time, five minutes to fry. Probable cost, lOd. Enough to make six pancakes. American Sandwiches. — Get half a pound of cold boiled ham or tongue, chop it fine, and put it into a basin, with a table-spoonful of chopped pickles, a tea-spoonful of mustard, and a little pepper. Put about six ounces of butter in a basin, and stir it quickly with a spoon till it fomis a kind of cream ; add the chopped meat and seasoning, and mix all thoroughly. Cut some bread into thin slices, and some very tiiui slices of veal, fowl, or game ; spread a slice o£ AME (11) ANC liie tread with the above mixture, then a slice of the meat ; lay oh another slice of bread, and so on, till the quantity reqixired -is prepared. If out into small shapes, these sandwdches prove very acceptable for breakfast or for evening parties. The above quantities will make about two dozen oixiinary-sked sandvv'iches. Pro- bable cost, 2s. American Velvet Breakfast Cakes. — Put a pint of new milk on the fire ; let it simmer a few minutes, but do not allow it to boil. Stir into it a jHeco of butter the size of a walnut. Add a little salt, and three spoon- fuls of good yciist, with three well-beaten eggs
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Cook this with the app: pantry check, scaling, and the assistant.