Читать книгу: «The Lady's Own Cookery Book, and New Dinner-Table Directory;», страница 32

Cheese Pudding

Boil a thick piece of stale loaf in a pint of milk; grate half a pound of cheese; stir it into the bread and milk; beat up separately four yolks and four whites of eggs, and a little pepper and salt, and beat the whole together till very fine. Butter the pan, and put into the oven about the time the first course is sent up.

Another way

Half a pound of cheese – strong and mild mixed – four eggs and a little cream, well mixed. Butter the pan, and bake it twenty minutes. To be sent up with the cheese, or, if you like, with the tart.

Citron Pudding

One spoonful of fine flour, two ounces of sugar, a little nutmeg, and half a pint of cream; mix them well together with the yolks of three eggs. Put it into tea-cups, and divide among them two ounces of citron, cut very thin. Bake them in a pretty quick oven, and turn them out on a china dish.

Cocoa-nut Pudding

Take three quarters of a pound of sugar, one pound of cocoa-nut, a quarter of a pound of butter, eight yolks of eggs, four spoonfuls of rose-water, six Naples biscuits soaked in the rose-water; beat half the sugar with the butter and half with the eggs, and, when beat enough, mix the cocoa-nut with the butter; then throw in the eggs, and beat all together. For the crust, the yolks of four eggs, two spoonfuls of rose-water, and two of water, mixed with flour till it comes to a paste.

College Pudding. No. 1

Beat up four eggs, with two ounces of flour, half a nutmeg, a little ginger, and three ounces of sugar pounded, beaten to a smooth batter; then add six ounces of suet chopped fine, six of currants well washed and picked, and a glass of brandy, or white wine. These puddings are generally fried in butter or lard, but they are better baked in an oven in pattypans; twenty minutes will bake them; if fried, fry them till of a nice light brown, or roll them in a little flour. You may add an ounce of orange or citron minced very fine. When you bake them, add one more egg, or two spoonfuls of milk.

College Pudding. No. 2

Take of bread crumb, suet, very finely chopped, currants, and moist sugar, half a pound of each, and four eggs, leaving out one white, well beaten. Mix all well together, and add a quarter of a pint of white wine, leaving part of it for the sauce. Add a little nutmeg and salt. Boil it a full half hour in tea-cups; or you may fry it. This quantity will make six. Pour over them melted butter, sugar, and wine.

College Pudding. No. 3

A quarter of a pound of biscuit powder, a quarter of a pound of beef suet, a quarter of a pound of currants, nicely picked and washed, nutmeg, a glass of raisin wine, a few bitter almonds pounded, lemon-peel, and a little juice. Fry ten minutes in beef dripping, and send to table in wine sauce. Half these ingredients will make eight puddings.

College Pudding. No. 4

A quarter of a pound of grated bread, the same quantity of currants, the same of suet shred fine, a small quantity of sugar, and some nutmeg: mix all well together. Take two eggs, and make it with them into cakes; fry them of a light brown in butter. Serve them with butter, sugar, and wine.

New College Pudding

Grate a penny white loaf, and put to it a quarter of a pound of currants, nicely picked and washed, a quarter of a pound of beef suet, minced small, some nutmeg, salt, and as much cream and eggs as will make it almost as stiff as paste. Then make it up in the form of eggs: put them into a stewpan, with a quarter of a pound of butter melted in the bottom; lay them in one by one; set them over a clear charcoal fire; and, when they are brown, turn them till they are brown all over. Send them to table with wine sauce.

Lemon-peel and a little juice may be added to the pudding.

Another way

Take one pound of suet, half a pound of the best raisins, one pound of currants, half a pound of sugar, half a pound of flour, one nutmeg, a tea-spoonful of salt, two table-spoonfuls of brandy, and six eggs. Make them up the size of a turkey’s egg; bake or fry them in butter.

Cottage Pudding

Two pounds of potatoes, boiled, peeled, and mashed, one pint of milk, three eggs, and two ounces of sugar. Bake it three quarters of an hour.

Currant Pudding

Take one pound of flour, ten ounces of currants, five of moist sugar, a little grated ginger, nutmeg, and sliced lemon-peel. Put the flour with the sugar on one side of the basin, and the currants on the other. Melt a quarter of a pound of butter in half a pint of milk; let it stand till lukewarm; then add two yolks of eggs and one white only, well beaten, and three tea-spoonfuls of yest. To prevent bitterness, put a piece of red-hot charcoal, of the size of a walnut, into the milk; strain it through a sieve, and pour it over the currants, leaving the flour and the sugar on the other side of the basin. Throw a little flour from the dredger over the milk; then cover it up, and leave it at the fire-side for half an hour to rise. Then mix the whole together with a spoon; put it into the mould, and leave it again by the fire to rise for another half hour.

Custard Pudding. No. 1

Take three quarters of a pint of milk, three tea-spoonfuls of flour, and three eggs: mix the flour quite smooth with a little of the milk cold; boil the rest, and pour it to the mixed flour, stirring it well together. Then well beat the eggs, and pour the milk and flour hot to them. Butter a basin, pour in the pudding. Tie it close in a cloth, and boil it half an hour. It may be made smaller or larger, by allowing one egg to one tea-spoonful of flour and a quarter of a pint of milk, and proportionately shortening the time of boiling. It may be prepared for boiling any time, or immediately before it is put into the saucepan, as maybe most convenient. The basin must be quite filled, or the water will get in.

Custard Pudding. No. 2

Set on the fire a pint of milk, sweetened to your taste, with a little cinnamon, a few cloves, and grated lemon-peel. Boil it up, and pour it the moment it is taken off the fire upon the yolks of seven eggs and the whites of four, stirring it well, and pouring it in by degrees. Boil it in a well buttered basin, which will hold a pint and a half. Pour wine sauce over it.

Custard Pudding. No. 3

Boil a pint of milk and a quarter of a pint of good cream; thicken with flour and water perfectly smooth; break in the yolks of five eggs, sweetened with powdered loaf sugar, the peel of a lemon grated, and half a glass of brandy. Line the dish with good puff paste, and bake for half an hour.

Custard Pudding. No. 4

Take six eggs, one table-spoonful of flour, and a sufficient quantity of milk to fill the pan. Boil it three quarters of an hour.

Fish Pudding

Pound fillets of whiting with a quarter of a pound of butter; add the crumb of two penny rolls, soaked in cold milk, pepper and salt, with seasoning according to the taste. Boil in a mould one hour and a quarter, and then turn it out, and serve up with sauce.

French Pudding

Beat twelve eggs, leaving out half the whites, extremely well; take one pound of melted butter, and one pound of sifted sugar, one nutmeg grated, the peel of a small orange, the juice of two; the butter and sugar to be well beaten together; then add to them the eggs and other ingredients. Beat all very light, and bake in a thin crust.

Gooseberry Pudding

Scald a quart of gooseberries, and pass them through a sieve, as you would for gooseberry fool; add three eggs, three table-spoonfuls of crumb of bread, three table-spoonfuls of flour, an ounce of butter, and sugar to your taste. Bake it in a moderate oven.

Another

Scald the gooseberries, and prepare them according to the preceding receipt; mix them with rice, prepared as for a rice pudding, and bake it.

Hunter’s Pudding

One pound of raisins, one pound of suet, chopped fine, four spoonfuls of flour, four of sugar, four of good milk, and four eggs, whites and all, two spoonfuls of brandy or sack, and some grated nutmeg. It must boil four hours complete, and should have good room in the bag, as it swells much in the boiling.

Jug Pudding

Beat the whites and yolks of three eggs; strain through a sieve; add gradually a quarter of a pint of milk; rub in a mortar two ounces of moist sugar and as much grated nutmeg as would cover a sixpence; then put in four ounces of flour, and beat it into a smooth batter by degrees; stir in seven ounces of suet and three ounces of bread crumb; mix all together half an hour before you put it into the pot. Boil it three hours.

Lemon Pudding

Take two large lemons; peel them thin, and boil them in three waters till tender; then beat them in a mortar to a paste. Grate a penny roll into the yolks and whites of four eggs well beaten, half a pint of milk, and a quarter of a pound of sugar; mix them all well together; put it into a basin well buttered, and boil it half an hour.

Another way

Three lemons, six eggs, a quarter of a pound of butter, some crumb of bread grated, with some lemon-peel and grated sugar.

Small Lemon Puddings

One pint of cream, one spoonful of fine flour, two ounces of sugar, some nutmeg, and the yolks of three eggs; mix all well together; and stick in two ounces of citron. Bake in tea-cups in a quick oven.

Maccaroni Pudding

Take three ounces of maccaroni, two ounces of butter, a pint and a half of milk boiled, four eggs, half a pound of currants. Put paste round the dish, and bake it.

Marrow Pudding

Boil two quarts of cream with a little mace and nutmeg; beat very light ten eggs, leaving out half the whites; put the cream scalding to the eggs, and beat it well. Butter lightly the dish you bake it in; then slice some French roll, and lay a layer at the bottom; put on it lumps of marrow; then sprinkle on some currants and fine chopped raisins, then another layer of thin sliced bread, then marrow again, with the currants and raisins as before. When the dish is thus filled, pour over the whole the cream and eggs, which must be sweetened a little. An oven that will bake a custard will be hot enough for this pudding. Strew on the marrow a little powdered cinnamon.

Another way

Boil up a pint of cream, then take it off; slice two penny loaves thin, and put them into the cream, with a quarter of a pound of fresh butter, stirring it till melted. Then put into it a quarter of a pound of almonds beaten well and small, with rose-water, the marrow of three marrow-bones, and the whites of five eggs, and two yolks. Season it with mace shred small, and sweeten with a quarter of a pound of sugar. Make up your pudding. The marrow should first be laid in water to take out the blood.

Nottingham Pudding

Peel six apples; take out the core, but be sure to leave the apples whole, and fill up the place of the core with sugar. Put them in a dish, and pour over them a nice light batter. Bake it an hour in a moderate oven.

Oatmeal Pudding

Steep oatmeal all night in milk; in the morning pour away the milk, and put some cream, beaten spice, currants, a little sugar if you like it; if not, salt, and as many eggs as you think proper. Stir it well together; boil it thoroughly, and serve with butter and sugar.

Orange Pudding. No. 1

Take the yolks of twelve eggs and the whites of two, six ounces of the best sugar, beat fine and sifted, and a quarter of a pound of orange marmalade: beat all well together; set it over a gentle fire to thicken; put to it half a pound of melted butter, and the juice of a Seville orange. Bake it in a thin light paste, and take great care not to scorch it in the oven.

Orange Pudding. No. 2

Grate off the rind of two large Seville oranges as far as they are yellow; put them in fair water, and let them boil till they are tender, changing the water two or three times. When they are tender, cut them open, take away the seeds and strings, and beat them in a mortar, with half a pound of sugar finely sifted, until it is a fine light paste; then put in the yolks of ten eggs well beaten, five or six spoonfuls of thick cream, half a Naples biscuit, and the juice of two more Seville oranges. Mix these well together, and melt a pound of the best butter, or beat it to a cream without melting: beat all light and well together, and bake it in a puff paste three quarters of an hour.

Orange Pudding. No. 3

Grate the peel of four china oranges and of one lemon; boil it in a pint of cream, with a little cinnamon and some sugar. Scald crumb of white bread in a little milk; strain the boiled cream to the bread, and mix it together; add the yolks of six and the whites of three eggs; mix all well together. Put it into a dish rubbed with a little butter, and bake it of a nice brown colour. Serve with wine sauce.

Orange Pudding. No. 4

Melt half a pound of fresh butter, and when cold take away the top and bottom; then mix the yolks of nine eggs well beaten, and half a pound of double-refined sugar, beaten and seared; beat all well together; grate in the rind of a good Seville orange, and stir well up. Put it into a dish, and bake it.

Orange Pudding. No. 5

Simmer two ounces of isinglass in water; steep orange-peel in water all night; then add one pint of orange-juice, with the yolks of four eggs, and some white sugar. Bake a quarter of an hour or twenty minutes.

Orange Pudding. No. 6

Cut two large china oranges in quarters, and take out the seeds; beat them in a mortar, with two ounces of sugar, and the same quantity of butter; then add four eggs, well beat, and a little Seville orange-juice. Line the dish with puff paste, and bake it.

Plain Orange Pudding

Make a bread pudding, and add a table-spoonful of ratafia, the juice of a Seville orange and the rind, or that of a lemon cut small. Bake with puff paste round it; turn it out of the tin when sent to table.

Paradise Pudding

Six apples pared and chopped very fine, six eggs, six ounces of bread grated very fine, six ounces of sugar, six ounces of currants, a little salt and nutmeg, some lemon-peel, and one glass of brandy. The whole to boil three hours.

Pith Pudding

Take the pith of an ox; wipe the blood clean from it; let it lie in water two days, changing the water very often. Dry it in a cloth, and scrape it with a knife to separate the strings from it. Then put it into a basin; beat it with two or three spoonfuls of rose-water till it is very fine, and strain it through a fine strainer. Boil a quart of thick cream with a nutmeg, a blade of mace, and a little cinnamon. Beat half a pound of almonds very fine with rose-water; put them in the cream and strain it: beat them again, and again strain till you have extracted all their goodness; then put to them twelve eggs, with four whites. Mix all these together with the pith; add five or six spoonfuls of sack, half a pound of sugar, citron cut small, and the marrow of six bones; and then fill them. Half an hour will boil them.

Plum Pudding. No. 1

Half a pound of raisins stoned, half a pound of suet, good weight, shred very fine, half a pint of milk, four eggs, two of the whites only. Beat the eggs first, mix half the milk with them, stir in the flour and the rest of the milk by degrees, then the suet and raisins, and a small tea-cupful of moist sugar. Mix the eggs, sugar, and milk, well together in the beginning, and stir all the ingredients well together. A plum pudding should never boil less than five hours; longer will not hurt it. This quantity makes a large plain pudding: half might do.

Plum Pudding. No. 2

One pound of jar raisins stoned and cut in pieces, one pound of suet shred small, with a very little salt to it; six eggs, beat with a little brandy and sack, nearly a pint of milk, a nutmeg grated, a very little flour, not more than a spoonful, among the raisins, to separate them from each other, and as much grated bread as will make these ingredients of the proper consistence when they are all mixed together.

Plum Pudding. No. 3

Take half a pound of crumb of stale bread; cut it in pieces; boil half a pint of milk and pour over it; let it stand half an hour to soak. Take half a pound of beef suet shred fine, half a pound of raisins, half a pound of currants beat up with a little salt; mix them well together with a handful of flour. Butter the dish, and put the pudding in it to bake; but if boiled, flour the bag, or butter the mould, if you boil it in one. To this quantity put three eggs.

Plum Pudding. No. 4

One pound of beef suet, one pound of raisins stoned, four table-spoonfuls of flour, six ounces of loaf-sugar, one tea-spoonful of salt, five eggs, and half a grated nutmeg. Flour the cloth well, and boil it six hours.

Plum Pudding. No. 5

Take currants, raisins, suet, bread crumb, and sugar, half a pound of each, five eggs, two ounces of almonds blanched and shred very fine, citron and brandy to taste, and a spoonful of flour.

A rich Plum Pudding

A pound and a quarter of sun raisins, stoned, six eggs, two spoonfuls of flour, a pound of suet, a little nutmeg, a glass of brandy: boil it five or six hours.

Potato Pudding. No. 1

Boil two pounds of white potatoes; peel them, and bruise them fine in a mortar, with half a pound of melted butter, and the yolks of four eggs. Put it into a cloth, and boil it half an hour; then turn it into a dish; pour melted butter, with a glass of raisin wine, and the juice of a Seville orange, mixed together as sauce, over it, and strew powdered sugar all over.

Potato Pudding. No. 2

Take four steamed potatoes; dry and rub them through a sieve; boil a quarter of a pint of milk, with spice, sugar, and butter; stir the potatoes in the milk, with the yolks of three eggs; beat the whites to a strong froth, and add them to the pudding. Bake it in a quick oven.

Potato Pudding. No. 3

Boil three or four potatoes; mash and pass them through a sieve; beat them up with milk, and let it stand till cold. Then add the yolks of four eggs and sugar; beat up the four whites to a strong froth, and stir it in very gently before you put the pudding into the mould.

Potato Pudding. No. 4

One pound of potatoes, three quarters of a pound of butter, one pound of sugar, eight eggs, a little mace, and nutmeg. Rub the potatoes through a sieve, to make them quite free from lumps. Bake it.

Potato Pudding. No. 5

Mix twelve ounces of potatoes, boiled, skinned, and mashed, one ounce of suet, one ounce, or one-sixteenth of a pint, of milk, and one ounce of Gloucester cheese – total, fifteen ounces – with as much boiling water as is necessary to bring them to a due consistence. Bake in an earthen pan.

Potato Pudding. No. 6

Potatoes and suet as before, and one ounce of red herrings, pounded fine in a mortar, mixed, baked, &c. as before.

Potato Pudding. No. 7

The same quantity of potatoes and suet, and one ounce of hung beef, grated fine with a grater, and mixed and baked as before.

Pottinger’s Pudding

Three ounces of ground rice, and two ounces of sweet almonds, blanched and beaten fine; the rice must be boiled and beaten likewise. Mix them well together, with two eggs, sugar and butter, to your taste. Make as thin a puff paste as possible, and put it round some cups; when baked, turn them out, and pour wine sauce over them. This quantity will make four puddings.

Prune Pudding

Mix a pound of flour with a quart of milk; beat up six eggs, and mix with it a little salt, and a spoonful of beaten ginger. Beat the whole well together till it is a fine stiff batter; put in a pound of prunes; tie the pudding in a cloth, and boil it an hour and a half. When sent to table, pour melted butter over it.

Quaking Pudding

Boil a quart of milk with a bit of cinnamon and mace; mix about a spoonful of butter with a large spoonful of flour, to which put the milk by degrees. Add ten eggs, but only half the whites, and a nutmeg grated. Butter your basin and the cloth you tie over it, which must be tied so tight and close as not to admit a drop of water. Boil it an hour. Sack and butter for sauce.

Another way

To three quarts of cream put the yolks of twelve eggs and three whites, and two spoonfuls of flour, half a nutmeg grated, and a quarter of a pound of sugar. Mix them well together. Put it into a bag, and boil it with a quick fire; but let the water boil before you put it in. Half an hour will do it.