Richmond Puddings

Ingredients

• Bake three large apples
• two ounces of fresh butter
• four ounces of finely-grated bread-crumbs
• three tablespoonfuls of sugar
• half a pint of cream or milk
• the yolks of four eggs
• the whites of two eggs
• a little grated nutmeg or rasped lemon-rind

Method

1. 1

   Bake apples, scrape out pulp, and mix with butter, bread-crumbs, sugar, nutmeg or lemon-rind, cream or milk, and eggs.

2. 2

   Butter cups, fill with mixture, sprinkle with bread-crumbs, and bake.

3. 3

   Turn out onto a dish, sift powdered sugar over, and serve with custard.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1572. The excerpt below is the record exactly as published.

Richmond Puddings. — Bake three large apples. Scrape out every particle of pulp free from skin and core, and mix with it two ounces of fresh butter, four ounces of finely- grated bread-crumbs, three table-spoonfuls of sugar, a little grated nutmeg or rasped lemon- rind, add half a pint of cream or milk, the yolks of four and the whites of two eggs. Mix tho- roughly. Butter some cups, half fill them with the mixture, sprinkle a few bread-crumbs over the top, and bake in a well-heated oven. When done enough, turn the puddings out carefully upon a hot dish, sift powdered sugar over them, and send a light custard to table with them. Time to bake, twenty minutes. Probable cost, if made with milk, Is. 3d. Sufficient for five or six persons. Ring Dish for Australian Meat {see illustration accompanying the article on Austra- Uan Meat). Rings, Candied, for Garnishing {see Orange and Lemon Candied Rings for Garnish- ing)- Rings of Pastry, Ornamental.— Roll out some puff paste to the thickness of a quar- ter of an inch. Stamp it out in rounds an inch and a half in diameter, and cut out the centre of these with a smaller cutter, half an inch in diameter. Brush the rings over with beaten egs^, shake finelj'-powdered sugar over them, and bake them on a slightly-buttered baking- sheet in a gentle oven till they are lightly browned. Cover with sugar icing, put them in a cool oven or in a screen to dry, and or- nament with dots or folds of bright-coloured jelly. Or blanch some almonds, and chop them small. Put them in a bowl, and beat them up with a little white of egg and powdered sugar; brush the rings -wath egg, and strew the chopped almonds over them. Bake in a gentle oven, and a minute or two before they are taken out put a preserved cheiTy, well drained from the syrup, in the centre of the ring. When lightly coloured take out the rings, and put them on a wire sieve to cool. Time to bake, about a quarter of an hour. niN (757) BIS Rink Cake. — Take three-quarters of a pound of fresh butter, beat it up, and add to it three-quartei's of a pound of sugar, one pound of flour, the yolks of seven eggs and the whites of four beaten to a snow. When these ingre- dients are thoroughly incorporated, butter a sheet of white paper, and spread the paste upon it rather thinly; have ready some almonds blanched and sliced ; lay them upon the paste in rows, strewing currants between; strew sifted sugar over the whole. When the cake is baked of a light-brown colour, cut it into squares while warm, in such a way that there will be almonds and currants on each square. Remove the paper quickly. Risotto. — This is an elegant Italian dish, the priucipal ingredient of which is rice. Shred onions into a frjdng-pan with plenty of butter, and fry till the onions become very brown and communicate their colour to the butter. Run the butter off, and add to this some rich broth, slightly flavoured with saffron ; thicken the whole with well-boiled rice, and serve up as a pottage, instead of soup, at the beginning of dinner. Rissables. — Chop veal and ham finely together, add a few bread-crumbs, salt, pepper, nutmeg, and a little parsley and lemon-peel or shallot. Mix these ingredients together with the yolks of two eggs

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