Pudding, Albert
From The handy dictionary of cookery, 1890
Observe steaming rules: water halfway up the mould, add boiling water as needed, and use a tightly fitting lid.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 77. The excerpt below is the record exactly as published.
Pudding*, Albert. Beat to a cream a quarter of a pound of butter ; add to it a quarter of a pound of sugar, the grated rind of one lemon. Put the whites of three eggs upon a dry plate with a pinch of sugar ; whip them to a stiff froth. Beat well the three yolks. , Mix them and a quarter of a pound of flour alternately to the pudding, and lastly, stir in lightly the whites. Have ready a buttered china mould ornamented with raisins ; pour the mixture therein ; cover the top with a buttered paper, and steam it one hour and a half. Note. — There are three rules to be observed in steaming, ist, Allow the boiling water to come only half way up the sides of the mould. 2d, Add boiling water as it reduces or the pan would boil dry. 3d, Have a tightly fitting lid to the pan in which you are steaming. Pudding*, Alexandra. Mix four ounces of bread crumbs, four ounces of fine castor sugar, the yolks of four eggs well beaten, and the rind of one lemon, with a pint and a half of fresh milk. Bake in a mould for one hour. Beat the whites stiff with one ounce of powdered sugar and the juice of the lemon. Place over the turned-out pudding, and return to the oven and brown slightly. (^Another way.) Put six yolks of eggs into a basin, with two ounces of fine sugar. Stir them one way with a wooden spoon ten minutes ; add half a pint of cream, a quarter of a pint of milk, half a teaspoonful of essence of vanilla, and lastly, stir in lightly DOMESTIC COOKERY. 1.39 the beaten whites of five eggs. Pour it into a buttered mould ; cover the top ; steam very slowly one hour and a quarter. Turn out. When quite cold, serve with red currant jelly. Pudding, Amber. Take one pound and a half of cooking apples ; peel them ; core them j cut them into slices. Put them into a pan with five ounces of sugar, one ounce of butter, the rind and juice of one lemon. Cook them over the fire till soft. Pass them through a sieve into a basin ; then add the yolks of three eggs
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