Pudding

Ingredients

• a quarter of a pound of butter
• a quarter of a pound of sugar
• two well-whisked eggs
• a quarter of a pound of flour
• a pinch of salt

Method

1. 1

   Beat the butter to a cream.

2. 2

   Add the salt, eggs, powdered sugar, and flour, and beat the mixture briskly for two or three minutes.

3. 3

   Fill small cups with the mixture and bake in a brisk oven for fifteen to twenty minutes.

4. 4

   Turn out onto a hot dish and serve with wine sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1265. The excerpt below is the record exactly as published.

a quarter of a pound of butter to a cream. Add a pinch of salt, two well-whisked eggs, the powdered sugar, and a quarter of a pound of flour, and beat the mixture briskly for two or three minutes. Three parts fill some small cups with it, and bake in a brisk oven. When the puddings are done enough, turn them out upon a hot dish, and send wine sauce to table in a tureen. Time to bake, fifteen to twenty minutes. Probable cost, 8d. Suificient for half a dozen cups. Pomme Mange. — Take two potmds of apples weighed after they are pared and cored. Cut them into thin slices, and put them into a saucejaan with the thinly-cut rind of two small lemons, half a pint of water, and one pound of loaf sugar. Boil the fruit until it is stiff and dry. Beat briskly for a minute or two, take out the lemon-rind, and press the apples into an oiled mould. Put it aside until cold, and turn out before serving. Time, varying with the quality of the apples. Probable cost, lOd. Sufiicient "for a moderate-sized mould. Pommes, Gateau de (*« Gateau de Pommes) . Pomona Jelly.— Take half a dozen good- sized and rather acid apples — Keswicks will answer excellently for the purpose. Pare, core, and slice them, and as they are done throw them into cold water to keep them from turning yellow. Drain them, and put them into a saucepan with six ounces of loaf sugar and a very small quantity of water to keep them from burning, and let them simmer gently until they are quite soft. Press them through a coarse sieve, and mix with them half an ounce of isinglass or gelatine which has been dissolve in less than half a pint of water. Rub thre large lumps of sugar upon the rind of a fresL lemon till the yellow part is taken off ; add this to the jelly. Stir the jelly over the fire until it is quite hot, put it into a mould, and set it in a cool place to stiffen ; turn out before serving. Time to stiffen, twelve hours. Probable cost, lOd. if made with gelatine. Sufficient for a pint of jelly. Pompadour Pudding, Rich. — Pour a third of a pint of boiling cream upon two ounces of finely-grated bread-cnmibs, and let them soak until cool. Beat well with a fork, and mix with them five ounces of finely- shred beef suet, an oimce of flour, two ounces of macaroons crushed to powder, three ounces _ of powdered sugar, two ounces of table raisins weighed after the stones are taken out, two ounces of dried cherries, four ounces of candied peel cut into thin slices, the grated rind of half a lemon, half a nutmeg grated, and a pinch of salt. When thes« ingredients are well mixed, stir in the yolks of four eggs and a glassful of brandy. Pour the mixture into a buttered mould" which it will fill to the brim, cover wdth oiled paper, and tie securely in a floured cloth. Boil or steam the pudding until it is done enough, let it stand a minute or t-.vo POIT ( 598 ) POO ■before tiu-ning it out, dish it carefully, and serve at once. If liked, the pudding can be ad- ditionally flavoured, and will be improved liy boiling in the cream before it is poured over the crumbs three ounces of blanched sweet almonds and three bitter ones. Before sending the pudding to table, pour over it a sauce prepared as follows: — Make two glasses of sherry hot, but do not let it boil. Pour it over "a large table-spoonful of powdered and sifted sugar, and when this is dissolved stir into it the well-beaten yolks of two eggs. Wliisk the sauce briskly over a gentle fire, and when it begins to thicken and is lightly frothed it is ready. Time to boil the pudding, two hours and a half. Probable cost, 2s. 8d., exclu- sive of the sauce and brandy. Sufficient for a pint mould. Pontiff's Sauce.— Take a quarter of a pound of veal and a quarter of a pound of ham cut into small pieces. Put these into a stew- pan with a quarter of a pound of carr

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