Pudding (Yorkshire)

Ingredients

• 4 Eggs
• 1 pint of Milk
• 3 tablespoonfuls of Flour
• Salt

Method

1. 1

   Mix all together and bake in a pan or under the roast for half an hour.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 65. The excerpt below is the record exactly as published.

Salt \ lb. of finely out Beef Suet. i pint of Cold Water. Mix all well together, roll out very thinly, leaving a small edge of half an inch for the dough to stick ; cover the whole surface with jam (will take about three-quarters of a pound — quince jam is very good), roll up, fasten the ends well; have ready a cloth which has been dipped in boiling water and well dusted with flour ; put the roly-poly in this ; tie up the ends well, putting a little dry flour at each end of the cloth, to prevent the water getting in. Put into boiling water, and let it boil for two or three hours. PUDDING {POTATO ROLY-POLY). (English.) Take a pint of hot mashed potato, a pint of flour, a quarter of a pound of butter, a pinch of salt, and moisten with milk or water into a dough. Roll the paste out, spread it with any jam that has no stones, roll and tie up, and steam for an hour and a quarter. A very nice sauce to eat with this dainty pudding is, two ounces of butter and two tablespoon fuls of sugar beaten together, and added to one well- beaten egg ; go on beating, pouring in by degrees a little boiling water, till the sauce looks like cream. PUDDING (ROMAN). (A nice Recipe for cold meat.) Mince some cold meat — veal, chicken, or beef; take a cup of good stock, nicely flavoured, one t.^'g, some lemon or tomato sauce, a little vermicelli or bread-crumbs,, pepper, and salt j mix all together, with a suspicion of onion and parsley. Line a meat mould or basin with some macaroni, previously boiled quite tender in milk of 192 PUDDING (SNOW— "SCHAUM" OR "BESSIE'S"). [P water, then fill with the mince-meat. Steam for half an hour ; if made of uncooked meat it should steam for an hour and a half. When done, turn out of the basin. Serve with a nice white sauce. Makes a nice entrie. PUDDING {SNOW). Ingredients. Sixpenny packet of Gelatine, Juice of 7 Lemons. I cup of Cold Water. i lb. of Crushed Sugar. The whites of 2 Eggs. Soak a sixpenny packet of gelatine in a cupful of cold water; then add a cupful of boiling water, the juice of seven lemons, and one pound of crushed loaf sugar ; whisk well together; now add the whites of two eggs well beaten. Beat all together for half an hour or more, and boil for an hour and a quarter tied up in a cloth (or it may be baked instead). When done it repays you for all your trouble ; it is so pretty, looks like snow, and melts in the mouth. PUDDING {"SCHAUM" [FOAM} OR "BESSIE'S"). Ingredients, 3 tablespoonfuls of Maizena. A tiny pinch of Salt. 3 Eggs. I teaspoonful of Vanilla Essence 3 tablespoonfuls of Sugar. or a bit of Cinnamon, or 10 3 breakfast-cups of Milk. drops of Essence of Almonds. A dessertspoonful of Butter. Set the milk to boil with the sugar, keeping half a cup to mix with the maizena and butter and the yolks of the eggs. When the milk boils pour in the maizena, etc. ; stir till quite done, which can be told by the maizena coming off from the bottom of the saucepan. Have ready the whites stirred to a stiff froth, draw the saucepan to the side ; let the whites lie on the boiling mixture for a minute or two before stirring it lightly with the pudding, then pour into a wetted mould ; turn out when cold. Serve with preserved peaches, or very good without. A smaller pudding of this kind is nice for invalids — say one cup of milk, one spoonful maizena, one fresh egg, and other ingredients in proportion. Y(*y good cold pudding. 193 P] PUDDING (TAPIOCA— YORKSHIRE)— PUFF PASTE. PUDDING (TAPIOCA). Soak two tablespoonfuls of tapioca in a quart of milk for four hours, then set it on the fire with two ounces of sugar and a little grated lemon-peel. When clear pour into a pudding-dish ; whip up two eggs well, mix with the tapioca and milk. Bake half an hour. Excellent. PUDDING {TOMATO AND MEAT). (Mrs. Fleming's Recipe.) Cover the bottom of a dish with bread-crumbs, put on this a layer of underdone meat cut in thin slices, sprinkled with pepper, salt, a little onion, then a layer of ripe tomatoes peeled and sliced, an even teaspoonful of brown sugar, a few pats of butter. Repeat this till the dish is full, lastly a layer of bread-crumbs. Bake a nice brown. The meat can be minced if preferred. PUDDING (YORKSHIRE). (To eat with Roast Beef.) Ingredients. « Eggs. I pint of Milk. 3 tablespoonfuls of Flour

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