Roast Goose Stuffing

Ingredients

• 10 apples
• 1 cup currants
• 1 cup raisins
• 2 cups stale bread crumbs
• 1 teaspoon cinnamon

Method

1. 1

   Pare and quarter the apples, steam them with the raisins and currants.

2. 2

   When cooked, beat hard for five minutes, then stir in the crumbs, the beaten egg and the cinnamon.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 9. The excerpt below is the record exactly as published.

ROAST GOOSE STUFFING io apples | cup currants i cup raisins 2 cups stale bread crumbs i teaspoon cinnamon Pare and quarter the apples, steam them with the raisins and currants. When cooked, beat hard for five Made Palatable 19 minutes, then stir in the crumbs, the beaten egg and the cinnamon. SPANISH DRESSING 2 cups stale bread crumbs 1 tablespoon butter 1 teaspoon minced onion 1 teaspoon chopped parsley i teaspoon salt Sage, thyme and summer savory Juice and grated peel 1 lemon Pour enough hot water over the bread crumbs to moisten them. Add the butter and seasonings. GIBLET STUFFING Chicken giblets I slice salt pork I cup stale bread 6 small oysters I teaspoon powdered sage I tablespoon butter Salt and pepper Cook the giblets slowly with the salt pork in a pint of water. When tender, put through the meat chopper. Soak the bread in the liquor in which the giblets were cooked, add the chopped meat, oysters, butter and seasonings. Puddings The variety of puddings into which stale bread enters is endless. It begins with the old-fashioned economical pan-dowdy and ends with the Queen of Puddings, rich in jam and lovely in meringue. For puddings use only stale bread or crumbs, rejecting crusts. Do not add the oven-dried crumbs, or you 20 Left-Overs will have a pudding as tough as a doormat. Left- overs of fruit, fresh berries, peaches, plums, goose- berries, apples, prunes, apricots, almost anything can help to enrich a bread pudding. A cupful of canned or stewed fruit or a few spoons of jam or marmalade gives a morsel of delicious flavoring. The good cook uses common sense and the material she has at hand. If a recipe calls for red raspberries and she has nothing but dried apples, she can season them with spices, and the dessert will be a success. The base of any bread pudding light as a souffle and large enough for a family of four consists of one cup of stale bread crumbs, two cups of milk and one egg. This may be enriched by almonds, chocolate, nut meats, raisins, currants and peel or fruit of any description. ORANGE PUDDING i| cups stale bread crumbs i cup cold water 1 cup sugar i cup orange juice Juice half a lemon 2 eggs i tablespoon melted butter i teaspoon salt 2 tablespoons powdered sugar i teaspoon orange extract Soak the crumbs in the water for twenty minutes, then add the sugar, orange and lemon juice, the yolks of the eggs slightly beaten, the butter and salt. Beat till thoroughly mixed, pour in a buttered dish arid bake in a moderate oven till the pudding is firm. Allow it to cool slightly and cover with a meringue made from the whites of the eggs, the sugar and the orange flavoring. Brown delicately and serve hot or cold. Made Palatable 21 WALNUT PUDDING Meats from 12 English walnuts 1 cup stale brown bread crumbs 2 cups milk 2 tablespoons sugar 3 e gg s 1 teaspoon vanilla Scald the milk in a double boiler and add to it the crumbs and chopped walnut meats. Allow the mix- ture to simmer gently for five minutes. Take from the fire. When cool, stir in the yolks of the eggs beaten with the sugar. Add the vanilla and the whites of the eggs beaten to a stiff froth. Pour in a buttered mold and bake for thirty minutes. Serve hot with a wine sauce or hard sauce. — Miss Margaret Bailey. LEMON MERINGUE PUDDING 2 cups stale bread crumbs 2 cups cold water 1 lemon § cup sugar 3 eggs ^ cup chopped suet 3 tablespoons powdered sugar Soak the crumbs in the water for thirty minutes, then add the juice and grated rind of the lemon. Beat the yolks of the eggs till thick and lemon-colored, add the sugar and suet and mix thoroughly. Add the other ingredients. Bake for an hour. Beat the whites of the eggs to a dry froth and make a meringue with three tablespoons of powdered sugar. Heap lightly on top of the pudding, dust with powdered sugar and brown delicately. Serve with a liquid sauce. 22 Left-Overs PRUNE AND BREAD PUDDING 2 cups prunes 8 slices buttered bread 2 eggs 4 tablespoons sugar 2 cups milk Nutmeg Soak the prunes over night, and in the morning remove the stones. Cover the bottom of a buttered baking dish with a layer of buttered bread cut in wide fingers. Cover with the prunes and a dust of nutmeg and sugar. Put in another layer of buttered bread, then prunes with sugar and nutmeg. Let the crust be bread with the buttered side up. Beat the eggs well, add the milk and pour over the pudding. Bake for an hour, covering the pudding with a plate for a half hour, then leaving it uncovered to crust. Serve with a hard sauce or lemon sauce. APPLE CUSTARD PUDDING 2 cups pared and quartered apples I cup stale bread crumbs 4 tablespoons sugar I tablespoon flour i tablespoon butter i egg J lemon i cup water Put the apples with the water in a granite sauce- pan and cook till the fruit mashes easily. Remove from the fire, add the sugar, butter, and the grated rind and juice of a lemon. Mix the flour with the bread crumbs and stir into the mixture. Beat the egg till it is light and add it last. Turn into a buttered dish and bake in a moderate oven for three-quarters of an hour. Serve hot with hard sauce. Made Palatable 23 PLUM PUDDING 1 cup suet I cup raisins 1 cup currants £ cup citron and candied orange peel I cup sugar 3 cups stale bread crumbs 4 eggs £ cup milk 4 tablespoons brandy I teaspoon cinnamon J teaspoon each of allspice, cloves and nutmeg Grated rind 1 lemon Chop the suet very fine. Seed the raisins. Slice the citron and orange peel, mix with the currants, sugar and bread crumbs, moisten with eggs well beaten, milk and brandy, then add the seasonings. Pour into a buttered mold. Steam four hours and serve with brandy sauce. FIG PUDDING 1 cup chopped figs J cup finely chopped suet 1 cup chopped apple J cup brown sugar i cup stale bread crumbs i cup milk 2 eggs f cup flour To the suet add the sugar, apple and figs. Pour the milk over the bread crumbs, and add the yolks of the eggs well beaten. Combine the mixtures, add the flour and the whites of the eggs beaten until stiff. Turn into a greased pudding mold and steam four hours. 24 Left-Overs ORANGE MARMALADE PUDDING I cup stale bread crumbs I cup orange marmalade £ cup chopped suet I teaspoon baking powder 1 cup flour i cup sugar i egg i£ cups milk Toss the dry ingredients together. Add the suet and marmalade, then stir in the milk and egg. Beat for five minutes. Pour into a buttered mold, cover tightly and steam for two hours. SCALLOPED APPLES 6 large tart apples 2 cups stale bread crumbs 2 tablespoons molasses £ cup hot water Pare the apples and cut in generous slices. Into a buttered baking dish put a layer of bread crumbs, then a layer of the sliced apples and a top layer of crumbs. Add the hot water to the molasses and pour it over the pudding. Bake for twenty minutes. BREAD PUDDING WITH RASPBERRY SAUCE 2 cups stale bread crumbs 2 cups milk 3 eggs Salt Soak the crumbs for half an hour in the milk. Beat the yolks of the eggs till thick and lemon-colored and add to the soaked crumbs with a pinch of salt. Cut in the whites of the eggs beaten to a stiff froth and bake, setting in a pan of hot water in a moderate Made Palatable 25 oven for forty minutes. Put no sugar in this pudding; the sauce supplies all the necessary sweetness. RASPBERRY SAUCE 3 tablespoons powdered sugar 1 \ tablespoons butter 1 cup red raspberries Juice 1 lemon Cream the sugar and butter together. Mash the fruit and beat in with the sugar and butter. Add the lemon juice and beat till very light and frothy. APPLE DOWDY i loaf stale brown bread 8 large tart apples ^ teaspoon cinnamon

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