Grate the yellow part of the rind, and squeeze the juice of two large,
smooth, deep-coloured oranges. Stir together to a cream, half a
pound of butter, and half a pound of powdered white sugar, and add a
wine-glass of mixed wine and brandy. Beat very light six eggs, and stir
then gradually into the mixture. Put it into a buttered dish with a
broad edge, round which lay a border of puff-paste neatly notched. Bake
it half an hour, and when cool grate white sugar over it.
Send it to table quite cold.
LEMON PUDDING.--May be made precisely in the same manner as the above;
substituting lemons for oranges.
QUINCE PUDDING.--Take six large ripe quinces; pare them, and cut out
all the blemishes. Then scrape them to a pulp, and mix the pulp with
half a pint of cream, and half a pound of powdered sugar, stirring them
together very hard. Beat the yolks of seven eggs, (omitting all the
whites except two,) and stir them gradually into the mixture, adding
two wine glasses of rose water. Stir the whole well together, and bake
it in a buttered dish three quarters of an hour. Grate sugar over it
when cold.
If you cannot obtain cream, you may substitute a quarter of a pound of
fresh butter stirred with the sugar and quince.
A baked apple pudding may be made in the same manner.
ALMOND PUDDING.--Take half a pound of shelled sweet almonds, and three
ounces of shelled bitter almonds, or peach-kernels. Scald and peel
them; throwing them, as they are peeled, into cold water. Then pound
them one at a time in a marble mortar, adding to each a few drops of
rose water; otherwise they will be heavy and oily. Mix the sweet and
bitter almonds together by pounding them alternately; and as you do
them, take them out and lay them on a plate. They must each be beaten
to a fine smooth paste, free from the smallest lumps. It is best to
prepare them the day before you make the pudding.
Stir to a cream half a pound of fresh butter and half a pound of
powdered white sugar; and by degrees pour into it a glass of mixed
wine and brandy. Beat to a stiff froth, the whites only, of twelve
eggs, (you may reserve the yolks for custards or other purposes,) and
stir alternately into the butter and sugar the pounded almonds and
the beaten white of egg. When the whole is well mixed, put it into a
buttered dish and lay puff paste round the edge. Bake it about half an
hour, and when cold grate sugar over it.
ANOTHER ALMOND PUDDING.--Blanch three quarters of a pound of shelled
sweet almonds, and three ounces of shelled bitter almonds, and beat
them in a mortar to a fine paste; mixing them well, and adding by
degrees a tea-cup full, or more, of rose water. Boil in a pint of rich
milk, a few sticks of cinnamon broken up, and a few blades of mace.
When the milk has come to a boil, take it off the fire, strain it
into a pan, and soak in it two stale rusks cut into slices. They must
soak till quite dissolved. Stir to a cream three quarters of a pound
of fresh butter, mixed with the same quantity of powdered loaf-sugar.
Beat ten eggs very light, yolks and whites together, and then stir
alternately into the butter and sugar, the rusk, eggs, and almonds.
Set it on a stove or a chafing dish, and stir the whole together till
very smooth and thick. Put it into a buttered dish and bake it three
quarters of an hour. It must be eaten quite cold.
COCOA-NUT PUDDING.--Having opened a cocoa-nut, pare off the brown skin
from the pieces, and wash them all in cold water. Then weigh three
quarters of a pound, and grate it into a dish. Cut up half a pound of
butter into half a pound of powdered loaf-sugar, and stir them together
to a cream; add to them a glass of wine and rose water mixed. Beat the
whites only, of twelve eggs, till they stand alone on the rods; and
then stir the grated cocoa-nut and the beaten white of egg alternately
into the butter and sugar; giving the whole a hard stirring at the
last. Put the mixture into a buttered dish, lay puff paste round the
flat edge, and bake it half an hour in a moderate oven. When cold,
grate powdered sugar over it.
ANOTHER COCOA-NUT PUDDING.--Peel and cut up the cocoa-nut, and wash and
wipe the pieces. Weigh one pound, and grate it fine. Then mix with it
two stale rusks or small sponge-cakes, grated also. Stir together till
very light half a pound of butter and half a pound of powdered white
sugar, and add a glass of white wine. Beat six whole eggs very light,
and stir them gradually into the butter and sugar in turn with the
grated cocoa-nut. Having stirred the whole very hard at the last, put
it into a buttered dish and bake it half an hour. Send it to table cold.
PUMPKIN PUDDING.--Take a pint of pumpkin that has been stewed soft,
and pressed through a cullender. Melt in half a pint of warm milk, a
quarter of a pound of butter, and the same quantity of sugar, stirring
them well together. If you can conveniently procure a pint of rich
cream it will be better than the milk and butter. Beat eight eggs very
light, and add them gradually to the other ingredients, alternately
with the pumpkin. Then stir in a wine glass of rose water and a glass
of wine mixed together; a large tea-spoonful of powdered mace and
cinnamon mixed, and a grated nutmeg. Having stirred the whole very
hard, put it into a buttered dish and bake it three quarters of an
hour. Eat it cold.
A SQUASH PUDDING.--Pare, cut in pieces, and stew in a very little
water, a yellow winter squash. When it is quite soft, drain it dry,
and mash it in a cullender. Then put it into a pan, and mix with it a
quarter of a pound of butter. Prepare two pounded crackers, or an equal
quantity of grated stale bread. Stir gradually a quarter of a pound
of powdered sugar into a quart of rich milk, and add by degrees, the
squash, and the powdered biscuit. Beat nine eggs very light, and stir
them gradually into the mixture. Add a glass of white wine, a glass of
brandy, a glass of rose water, and a table-spoonful of mixed spice,
nutmeg, mace, and cinnamon powdered. Stir the whole very hard, till all
the ingredients are thoroughly mixed. Bake it three quarters of an hour
in a buttered dish; and when cold, grate white sugar over it.
YAM PUDDING.--Take one pound of roasted yam, and rub it through a
cullender. Mix with it half a pound of white sugar, a pint of cream or
half a pound of butter, a tea-spoonful of powdered cinnamon, a grated
nutmeg, and a wine glass of rose water, and one of wine. Set it away to
get cold. Then beat eight eggs very light, and add them by degrees to
the mixture, alternately with half a pound of the mashed potato. Bake
it three-quarters of an hour in a buttered dish.
CHESTNUT PUDDING--May be made in the above manner.
POTATO PUDDING.--Boil a pound of fine potatoes, peel them, mash them,
and rub them through a cullender. Stir together to a cream, three
quarters of a pound of sugar, and the same quantity of butter. Add to
them gradually, a wine glass of rose water, a glass of wine, and a
glass of brandy; a tea-spoonful of powdered mace and cinnamon, a grated
nutmeg, and the juice and grated peel of a large lemon. Then beat six
eggs very light, and add them by degrees to the mixture, alternately
with the potato. Bake it three quarters of an hour in a buttered dish.
SWEET POTATO PUDDING.--Take half a pound of sweet potatoes, wash them,
and put them into a pot with a very little water, barely enough to
keep them from burning. Let them simmer slowly for about half an hour;
they must be only parboiled, otherwise they will be soft, and may make
the pudding heavy. When they are half done, take them out, peel them,
and when cold, grate them. Stir together to a cream, half a pound of
butter and a quarter of a pound and two ounces of powdered sugar, add a
grated nutmeg, a large tea-spoonful of powdered cinnamon, and half a
tea-spoonful of beaten mace. Also the juice and grated peel of a lemon,
a wine glass of rose water, a glass of wine, and a glass of brandy.
Stir these ingredients well together. Beat eight eggs very light, and
stir them into the mixture in turn with the sweet potato, a little at
a time of each. Having stirred the whole very hard at the last, put it
into a buttered dish and bake it three quarters of an hour. Eat it cold.
CARROT PUDDING--May be made in the above manner.
GREEN CORN PUDDING.--Take twelve ears of green corn, as it is called,
(that is, Indian corn when full grown, but before it begins to harden
and turn yellow,) and grate it. Have ready a quart of rich milk, and
stir into it by degrees a quarter of a pound of fresh butter, and a
quarter of a pound of sugar. Beat four eggs till quite light; and then
stir them into the milk, &c. alternately with grated corn, a little of
each at a time. Put the mixture into a large buttered dish and bake it
four hours. It should be eaten quite warm. For sauce, beat together
butter and white sugar in equal proportions, mixed with grated nutmeg.
To make this pudding,--you may, if more convenient, boil the corn and
cut it from the cob; but let it get quite cold before you stir it into
the milk. If the corn has been previously boiled, the pudding will
require but two hours to bake.
SAGO PUDDING.--Pick, wash, and dry half a pound of currants; and
prepare a tea-spoonful of powdered cinnamon; a half tea-spoonful of
powdered mace; and a grated nutmeg. Have ready six table-spoonfuls of
sago, picked clean, and soaked for two hours in cold water. Boil the
sago in a quart of milk till quite soft. Then stir alternately into
the milk, a quarter of a pound of butter, and six ounces of powdered
sugar, and set it away to cool. Beat eight eggs, and when they are
quite light, stir them gradually into the milk, sago, &c. Add the
spice, and lastly the currants; having dredged them well with flour to
prevent their sinking. Stir the whole very hard, put it into a buttered
dish, and bake it three quarters of an hour. Eat it cold.
ARROW ROOT PUDDING.--Take a large tea-cup of arrow root, and melt it in
half a pint of rich milk. Then boil another half pint of milk with some
cinnamon, and a few bitter almonds or peach-leaves. Strain the milk
hot over the dissolved arrow root; stir it to a thick, smooth batter,
and set it away to cool. Next, beat three eggs very light, and stir
them into the batter, alternately with four large table-spoonsful of
powdered sugar. Add some nutmeg, and some fresh lemon-peel, grated. Put
the mixture into a buttered dish, and bake it half an hour. When cold,
ornament the top handsomely, with slices of preserved quince or peach,
or with whole strawberries or raspberries.
GROUND RICE PUDDING.--Mix a quarter of a pound of ground rice with a
pint of cold milk, till it is a smooth batter and free from lumps. Boil
one pint of milk; and when it has boiled, stir in gradually the rice
batter, alternately with a quarter of a pound of butter. Keep it over
the fire, stirring all the time, till the whole is well mixed, and has
boiled hard. Then take it off, add a quarter of a pound of white sugar;
stir it well, and set it away to cool. Beat eight eggs very light,
and stir them into the mixture when it is quite cold. Then strain it
through a sieve, (this will make it more light and delicate,) add a
grated nutmeg, and a small tea-spoonful of powdered cinnamon. Stir in
the juice and the grated peel of a lemon, or a small tea-spoonful of
essence of lemon. Put it into a deep dish or dishes, and bake it an
hour. As soon as it comes out of the oven, lay slips of citron over the
top; and when cold, strew powdered sugar on it.
A RICE PLUM PUDDING.--Take three jills of whole rice; wash it, and boil
it in a pint of milk. When it is soft, mix in a quarter of a pound of
butter, and set it aside to cool; and when it is quite cold, stir it
into another pint of milk. Prepare a pound and a half of raisins or
currants; if currants, wash and dry them; if raisins, seed them and cut
them in half. Dredge them well with flour, to prevent their sinking;
and prepare also a powdered nutmeg; a table-spoonful of mixed mace and
cinnamon powdered; a wine glass of rose water; and a wine glass of
brandy or white wine. Beat six eggs very light, and stir them into the
mixture, alternately with a quarter of a pound of sugar. Then add by
degrees the spice and the liquor, and lastly, stir in, a few at a time,
the raisins or currants. Put the pudding into a buttered dish and bake
it an hour and a half. Send it to table cool.
You may make this pudding of ground rice, using but half a pint instead
of three jills.
A PLAIN RICE PUDDING.--Pick, wash, and boil half a pint of rice. Then
drain off the water, and let the rice dry, and get cold. Afterwards mix
with it two ounces of butter, and four ounces of sugar, and stir it
into a quart of rich milk. Beat four or five eggs very light, and add
them gradually to the mixture. Stir in at the last a table-spoonful of
grated nutmeg and cinnamon. Bake it an hour in a deep dish. Eat it cold.
A FARMER'S RICE PUDDING.--This pudding is made without eggs. Wash a
common-sized tea-cup of rice through cold water. Stir it raw into a
quart of rich milk, or of cream and milk mixed; adding a quarter of a
pound of brown sugar, and a table-spoonful of powdered cinnamon. Put
it into a deep pan, and bake it two hours or more. When done, the rice
will be perfectly soft, which you may ascertain by dipping a tea-spoon
into the edge of the pudding and taking out a little to try. Eat it
cold.
RICE MILK.--Pick and wash half a pint of rice, and boil it in a quart
of water till it is quite soft. Then drain it, and mix it with a quart
of rich milk. You may add half a pound of whole raisins. Set it over
hot coals, and stir it frequently till it boils. When it boils hard,
stir in alternately two beaten eggs, and four large table-spoonfuls of
brown sugar. Let it continue boiling five minutes longer; then take it
off, and send it to table hot. If you put in raisins you must let it
boil till they are quite soft.
A BOILED RICE PUDDING.--Mix a quarter of a pound of ground rice with a
pint of milk, and simmer it over hot coals; stirring it all the time
to prevent its being lumpy, or burning at the bottom. When it is thick
and smooth, take it off, and pour it into an earthen pan. Mix a quarter
of a pound of sugar, and a quarter of a pound of butter with half a
pint of cream or very rich milk, and stir it into the rice; adding a
powdered nutmeg, and the grated rind of two lemons; also squeeze in
their juice. Beat the yolks of six eggs with the whites of two only.
When the eggs are quite light, mix them gradually with the other
ingredients, and stir the whole very hard. Butter a large bowl, or a
pudding mould. Put in the mixture; tying a cloth tightly over the top,
(so that no water can get in,) and boil it two hours. When done, turn
it out into a dish. Send it to table warm, and eat it with sweetened
cream, flavoured with a glass of brandy or white wine and a grated
nutmeg.
A MARLBOROUGH PUDDING.--Pare, core and quarter six large ripe pippin
apples. Stew them in about a jill of water. When they are soft but not
broken, take them out, drain them through a sieve, and mash them to a
paste with the back of a spoon. Mix with them six large table-spoonfuls
of sugar and a quarter of a pound of butter, and set them away to
get cold. Grate two milk biscuits or small sponge cakes, or an equal
quantity of stale bread, and grate also the yellow peel, and squeeze
the juice of a large lemon. Beat six eggs light, and when the apple
is cold stir them gradually into it, adding the grated biscuit and
the lemon. Stir in a wine glass of rose water and a grated nutmeg.
Put the mixture into a buttered dish or dishes; lay round the edge a
border of puff paste, and bake it three quarters of an hour. When cold,
grate white sugar over the top, and ornament it with slips of citron
handsomely arranged.