Puddings

Ingredients

• two eggs
• a little butter
• a little powdered white sugar

Method

1. 1

   Butter some patty-pans, half fill them with the batter, and cover with the whites of the eggs whisked to a firm froth.

2. 2

   Sprinkle a little powdered white sugar upon them, and bake in a well-heated oven.

3. 3

   When done enough, turn them upon a hot napkin, and send jam or sweet sauce to table with them.

4. 4

   Time to bake the puddings, a quarter of an hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2234. The excerpt below is the record exactly as published.

a little powdered white sugar upon them, and bake in a well-heated oven. AVlien done enough, tui-n them upon a hot napkin, and send jam or sweet sauce to table with them. Time to bake the puddings, a quarter of an hour. Probable cost, 6d. Suf- ficient for four or five puddings. W^afers. — There are many ways of making wafers, but however made, they must be baked in the same way, that is, in irons made for the purpose, and called wafer-irons. These irons should be used as follows : — Heat an iron on both sides over a moderate fire. Rub it inside with a little butter, put a tea-spoonful of the wafer batter into it, close the iron upon this almost immediately, and put it on the fire. When cooked upon one side, tui-n it upon the other. Cut away the superfluous paste round the edges, and roll the wafer on a stick while it is still warm. Put in another piece of batter, and repeat until all the batter is used. Keep the wafers in a tin box in a diy place till wanted. They are generally served with the sweets. Wafers, Almond. — Mix thoroughly equal quantities of dry flom- and sifted sugar. "With everj'- four table-spoonfuls of this mixture that it is intended to use work in two well-beaten eggs, two oimces and a half of chopped ahnonds or pistachio nuts, a small quantity of fresh yeast, and as much cream as will make a thick batter. Let the mixture settle, and bake the wafers in the usual way. Wafers, Dutch. — Put seven ounces of flour upon a pasteboard, and work it to a smooth stiff paste with three ounces of butter, the grated rind of an orange, five ovmces of powdered sugar, and one egg. Divide the paste into pieces the size of a pigeon's egg, form these to an oval shape, and bake in an oval wafer-iron. Wafers, Flemish.— Rub a large lump of sugar upon the rind of half a fresh lemon till the yellow part is taken off, then crush it to powder. Put four ormces of flour into a bowl, mix with it a pinch of salt and the flavoured sugar, and add gradually a quarter of a pint of lukewami milk and a table-spoonful of fresh yeast. Work the mixture to a soft dough, cover it, and put it on the hearth to rise. Work in a quarter of a pound of fresh butter beaten to cream, the yolks of three eggs well- beaten, and, lastly, the well-whisked whites of the eggs. Let the dough rise till it is double its original size. Bake the wafers in the usual way. Put them while hot upon a dish, and sift powdered white sugar thickly over them. Time to cook the wafers, three or four minutes. Wafers, Fruit, for Dessert. — Take any kind of ripe well-flavom-ed fruit. Put it intO' an earthen jar, cover closely, and set it in a pan of boiling water. Keep the water boiUng- quickly round it tiU the juice flows freely from the fruit. Strain it through a jelly-bag, and with each pint of filtered juice mix a pound of powdered white sugar and the white of an egg. Beat the mixture till it forms a stiff paste. Spread it in a thin layer upon buttered paper, and bake in a gentle oven till it is di-y enough to leave the paper. Turn it upside down, and put it again in the oven until it is perfectly dry. Stamp it in shapes, and place these between sheets of white paper in layers in a tin box. Wafers, Geneva. — Beat three ounces of fresh butter to cream. Add two heaped table- spoonfuls of jiowdered sugar, two well-whisked eggs, and, very gradually, thi-ec ounces of dried flour. Beat the batter till it is smooth. Butter a baking-sheet, and drop on it at regular in- tervals a tea-spoonful of the mixture. Bake the wafers in a gentle oven. A\'Tien they are set, but still quite soft, take them out, and turn them to the shaj^e of horns. Put a little piece of bread into the wide end to keep them in shape, and let them remain in the oven till crisp. When they are cold, take out the bread, and just before serA-ing the wafers fill them with jam and whipped cream. Sufficient for a moderate-sized dish. Probable cost, Is. Time, altogether, about twenty minutes. Wafers, lee. — Mix together half a pound of flour and lialf a j^ound of i:)Owdered sugar. Add thr(M' wcll-lieaten eggs and a few drops of essence of vanilla, and beat the mixture till it is quite smooth. Melt half a pound of fresh butter, work this into the batter, and boat it again. Add very gradually a quart of milk. Let the batter remain untouched for an hour, and bake the wafers in the usual way. Wafers with Jelly. — Beat a quarter of a pound of fresh butter to cream. Add half a pound of powdered sugar, two eggs

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