_Almond Puddings._
Beat half a pound of sweet and a few bitter almonds, with a spoonful of
water; then mix four ounces of butter, four eggs, two spoonfuls of cream
warm with the butter, one of brandy, a little nutmeg and sugar to taste.
Butter some cups, half fill, and bake the puddings.
Serve with butter, wine, and sugar.
_Sago Pudding._
Boil a pint and a half of new milk with four spoonfuls of sago, nicely
washed and picked, lemonpeel, cinnamon, and nutmeg. Sweeten to taste;
then mix four eggs, put a paste round the dish, and bake slowly.
_Bread and Butter Pudding._
Slice bread, spread with butter, and lay it in a dish with currants
between each layer, and sliced citron, orange or lemon, if to be very
nice. Pour over an unboiled custard of milk, two or three eggs, a few
pimentos, and a very little ratafia, two hours at least before it is to
be baked; and lade it over and over to soak the bread.
A paste round the edge makes all puddings look better, but is not
necessary.
_Orange Pudding._
Grate the rind of a Seville orange; put to it six ounces of fresh
butter, six or eight ounces of lump sugar pounded: beat them all in a
marble mortar, and add as you do it the whole of eight eggs well beaten
and strained: scrape a raw apple, and mix with the rest; put a paste at
the bottom and sides of the dish, and, over the orange mixture, put
crossbars of paste. Half an hour will bake it.
_Another Orange Pudding._
Mix of the orange paste hereafter directed two full spoons, with six
eggs, four of sugar, four ounces of butter warm, and put into a shallow
dish, with a paste lining. Bake twenty minutes.
_Another._
Rather more than two table spoonfuls of the orange paste, mixed with six
eggs, four ounces of sugar, and four ounces of butter, melted, will make
a good sized pudding, with a paste at the bottom of the dish. Bake
twenty minutes.
_An excellent Lemon Pudding._
Beat the yelks of four eggs; add four ounces of white sugar, the rind of
a lemon being rubbed with some lumps of it to take the essence: then
peel, and beat it in a mortar with the juice of a large lemon, and mix
all with four or five ounces of butter warmed. Put a crust into a
shallow dish; nick the edges, and put the above into it. When served,
turn the pudding out of the dish.
_A very fine Amber Pudding._
Put a pound of butter into a saucepan, with three quarters of a pound of
loaf sugar, finely powdered; melt the butter and mix well with it: then
add the yelks of fifteen eggs well beaten, and as much fresh candied
orange, as will add colour and flavour to it, being first beaten to a
fine paste. Line the dish with paste for turning out; and when filled
with the above, lay a crust over, as you would a pie, and bake it in a
slow oven.
It is as good cold as hot.
_Baked Apple Pudding._
Pare and quarter four large apples; boil them tender, with the rind of a
lemon, in so little water that when done, none may remain: beat them
quite fine in a mortar: add the crumbs of a small roll, four ounces of
butter melted, the yelks of five and whites of three eggs, juice of half
a lemon, and sugar to taste. Beat all together, and lay it in a dish
with paste to turn out.
_Oatmeal Pudding._
Pour a quart of boiling milk over a pint of the best _fine_ oatmeal; let
it soak all night. Next day beat two eggs, and mix a little salt: butter
a bason that will just hold it: cover it tight with a floured cloth, and
boil it an hour and a half. Eat it with cold butter and salt.
When cold, slice and toast it, and eat it as oatcake buttered.
_Dutch Pudding or Souster._
Melt one pound of butter in half a pint of milk; mix it into two pounds
of flour, eight eggs, four spoonfuls of yeast: add one pound of
currants, a quarter of a pound of sugar beaten and sifted.
This is a very good pudding hot; and equally so as a cake when cold. If
for the latter, carraways may be used instead of currants. An hour will
bake it in a quick oven.
_A Dutch Rice Pudding._
Soak four ounces of rice in warm water half an hour: drain the latter
from it, and throw it into a stewpan, with half a pint of milk, half a
stick of cinnamon, and simmer till tender. When cold, add four whole
eggs well beaten, two ounces of butter melted in a teacupful of cream;
and put three ounces of sugar, a quarter of a nutmeg, and a good piece
of lemonpeel.
Put a light puff paste into a mould or dish, or grated tops and bottoms,
and bake in a quick oven.
_Light, or German Puddings._
Melt three ounces of butter in a pint of cream; let it stand till nearly
cold, then mix two ounces of fine flour, and two ounces of sugar, four
yelks and two whites of eggs, and a little rose or orange flower water.
Bake in little cups, buttered, half an hour. They should be served the
moment they are done, and only when going to be eaten, or they will not
be light.
Turn out of the cups, and serve with white wine and sugar.
_Little Bread Puddings._
Steep the crumbs of a penny loaf in about a pint of warm milk: when
soaked, beat six eggs, whites and yelks, and mix with the bread, and two
ounces of butter warmed, sugar, orange flower water, a spoonful of
brandy, a little nutmeg, and a teacupful of cream. Beat all well, and
bake in teacups buttered. If currants are chosen, a quarter of a pound
is sufficient; if not, they are good without; or you may put orange or
lemon candy. Serve with pudding sauce.
_Puddings in haste._
Shred suet, and put with grated bread, a few currants, the yelks of four
eggs, and the whites of two, some grated lemonpeel, and ginger. Mix, and
make into little balls about the size and shape of an egg, with a little
flour.
Have ready a skellet of boiling water, and throw them in. Twenty minutes
will boil them; but they will rise to the top when done.
Pudding sauce.
_New College Puddings._
Grate the crumbs of a twopenny loaf, shred suet eight ounces, and mix
with eight ounces of currants, one of citron mixed fine, one of orange,
a handful of sugar, half a nutmeg, three eggs beaten, yelk and white
separately. Mix, and make into the size and shape of a goose egg. Put
half a pound of butter into a fryingpan; and when melted, and quite hot,
stew them gently in it over a stove. Turn them two or three times till
of a fine light brown. Mix a glass of brandy with the batter.
Serve with pudding sauce.
_Oxford Dumplings._
Of grated bread two ounces, currants, and shred suet four ounces each,
two large spoonfuls of flour, a great deal of grated lemonpeel, a bit of
sugar, and a little pimento in fine powder. Mix with two eggs and a
little milk into five dumplings, and fry of a fine yellow brown.
Serve with sweet sauce.
_Brown Bread Pudding._
Half a pound of stale brown bread grated, ditto of currants, ditto of
shred suet, sugar, and nutmeg. Mix with four eggs, a spoonful of brandy,
and two spoonfuls of cream. Boil, in a cloth or bason that exactly holds
it, three or four hours.
_Boiled Bread Pudding._
Grate with bread, pour boiling milk over it, and cover close. When
soaked an hour or two, beat it fine, and mix with it two or three eggs
well beaten.
Put it into a bason that will just hold it; tie a floured cloth over it,
and put it into boiling water. Send it up with melted butter poured
over.
It may be eaten with salt or sugar.
_Another, and richer Bread Pudding._
On half a pint of crumbs of bread, pour half a pint of scalding milk;
cover for an hour. Beat up four eggs, and, when strained, add to the
bread, with a teaspoonful of flour, an ounce of butter, two ounces of
sugar, half a pound of currants, an ounce of almonds beaten with orange
flour water, half an ounce of orange, ditto lemon, ditto citron. Butter
a bason that will exactly hold it; flour the cloth, and tie tight over,
and boil one hour.
_Batter Pudding._
Rub three spoonfuls of fine flour extremely smooth by degrees into a
pint of milk; simmer till it thickens; stir in two ounces of butter; set
it to cool; then add the yelks of three eggs. Flour a cloth that has
been wet, or butter a bason, and put the batter into it; tie it tight,
and plunge it into boiling water, the bottom upwards. Boil it an hour
and a half, and serve with plain butter. If approved, a little ginger,
nutmeg, and lemonpeel may be added, and sweet sauce.
_Batter Pudding with Meat._
Make a batter with flour, milk, and eggs: pour a little into the bottom
of a pudding dish; then put seasoned meat of any kind into it, and a
little shred onion; pour the remainder of the batter over, and bake in a
slow oven.
Some like a loin of mutton baked in batter, being first cleared of most
of the fat.
_Rice small Puddings._
Wash two large spoonfuls of rice, and simmer it with half a pint of milk
till thick. Then put with it the size of an egg of butter, and near half
a pint of thick cream, and give it one boil. When cool, mix four yelks
and two whites of eggs well beaten; sweeten to taste, and add nutmeg,
lemonpeel grated fine, and a little cinnamon powdered.
Butter little cups, and fill three parts full, putting at bottom some
orange or citron. Bake three quarters of an hour in a slowish oven.
Serve the moment before to be eaten, with sweet sauce in the dish, or a
boat.
_Plain Rice Pudding._
Wash and pick some rice; throw among it some pimento finely pounded, but
not much; tie the rice in a cloth, and leave plenty of room for it to
swell. Boil it in a quantity of water for an hour or two. When done, eat
it with butter and sugar, or milk. Put lemonpeel if you please.
It is very good without spice, and eaten with salt and butter.
_Rice Pudding with Fruit._
Swell the rice with a very little milk over the fire; then mix fruit of
any kind with it, (currants; gooseberries scalded; pared and quartered
apples; raisins, or blackcurrants;) with one egg into the rice, to bind
it. Boil it well, and serve with sugar.
_Baked Rice Pudding._
Swell rice as above; then add some more milk, an egg, sugar allspice and
lemonpeel. Bake in a deep dish.
_Another, for the Family._
Put into a very deep pan half a pound of rice, washed and picked, two
ounces of butter, four ounces of sugar, a few allspice pounded, and two
quarts of milk. Less butter will do, or some suet. Bake in a slow oven.
_Note._ Eggs in rice pudding, if made of whole rice, causes the milk to
turn to whey, if not boiled first, and then mixed cool.
_A George Pudding._
Boil very tender a handful of whole rice in a small quantity of milk,
with a large piece of lemonpeel. Let it drain; then mix with it a dozen
of good sized apples, boiled to pulp, and as dry as possible. Add a
glass of white wine, the yelks of five eggs, and two ounces of orange
and citron cut thin; make it pretty sweet. Line a mould or bason with a
very good paste: beat the five whites of the eggs to a very strong
froth, and mix with the other ingredients: fill the mould, and bake it
of a fine brown colour. Serve it with the bottom upward, with the
following sauce: two glasses of wine, a spoonful of sugar, the yelk of
two eggs, and a bit of butter as large as a walnut: simmer without
boiling, and pour to and from the saucepan, till of a proper thickness,
and put in the dish.
_Rice Piecrust._
Clean, and put some rice, with an onion and a little water and milk, or
milk only, into a saucepan, and simmer till it swell. Put seasoned chops
into a dish, and cover it with the rice.
Rabbits fricasseed, and covered thus, are very good.
_Potatoe Pudding with Meat._
Boil them till fit to mash: rub through a colander and make into a thick
batter, with milk and two eggs. Lay some seasoned steaks in a dish, then
some batter; and over the last layer pour the remainder of the batter.
Bake a fine brown.
_Steak, or Kidney Pudding._
If kidney, split, and soak it, and season that or the meat. Make a paste
of suet, flour, and milk: roll it, and line a bason with some: put the
kidney or steaks in, cover with paste, and pinch round the edge. Cover
with a cloth, and boil a considerable time.
_Suet Puddings._
Shred a pound of suet; mix with a pound and a quarter of flour, three
eggs beaten separately, a little salt, and as little milk as will make
it. Boil five hours. It eats well next day, cut in slices and broiled.
_Suet Dumplings._
Make as above, and drop into boiling water, or into the boiling of beef;
or you may boil in a cloth.
_Apple, Currant, or Damson Dumplings or Pudding._
Make as above, and loin a bason with the paste tolerably thin: fill with
the fruit, and cover it: tie a cloth over tight, and boil till the fruit
shall be done enough.
_Snowball._
Swell rice in milk; strain it off, and having pared and cored apples,
put the rice round them, tying each up in a cloth. Put a bit of
lemonpeel, a clove, or cinnamon in each, and boil them well.
_Hunter’s Pudding._
Mix of suet, flour, currants, and raisins stoned and a little cut, a
pound each, the rind of lemon, shred as fine as possible, six Jamaica
peppers in fine powder, four eggs, a glass of brandy, a little salt, and
as little milk as will make it of a proper consistence. Boil it in a
floured cloth, or a melon mould, eight or nine hours. Serve with sweet
sauce. Add sometimes a spoonful of peachwater.
This pudding will keep, after it is boiled, six months, if kept tied up
in the same cloth, and hung up, folded in a sheet of cap paper to
preserve it from dust, being first cold. When to be used, it must boil a
full hour.
_Common Plumb Pudding._
The same proportions of flour and suet, and half the quantity of fruit,
with spice, lemon, a glass of wine, or not, and one egg and milk, will
make an excellent pudding, if long boiled.
_Custard Pudding._
Mix by degrees a pint of good milk with a large spoonful of flour, the
yelks of five eggs, some orange flower water, and a little pounded
cinnamon. Butter a bason that will exactly hold it: pour the batter in,
and tie a floured cloth over it. Put it in boiling water, and turn it
about a few minutes to prevent the egg going to one side. Half an hour
will boil it.
Put currant jelly on it, and serve with sweet sauce.
_A Rich Rice Pudding._
Boil half a pound of rice in water, with a little bit of salt, till
quite tender: drain it dry. Mix it with the yelks and whites of four
eggs, a quarter of a pint of cream, with two ounces of fresh butter
melted in the latter, four ounces of beefsuet, or marrow, or veal suet
taken from a fillet of veal, finely shred, three quarters of a pound of
currants, two spoonfuls of brandy, one of peachwater, or ratafia,
nutmeg, and grated lemonpeel. When well mixed, put a paste round the
edge, and fill the dish. Slices of candid orange, lemon, and citron, if
approved. Bake in a moderate oven.
_Millet Pudding._
Wash three spoonfuls of the seed; put it into the dish, with a crust
round the edges: pour over it as much new milk as shall nearly fill the
dish, two ounces of butter warmed with it, sugar, shred lemon, and a
little scrape of ginger and nutmeg. As you put it in the oven, stir in
two eggs beaten; and a spoonful of shred suet.
_An excellent plain Potatoe Pudding._
Take eight ounces of boiled potatoes, two ounces of butter, the yelks
and whites of two eggs, a quarter of a pint of cream, one spoonful of
white wine, a morsel of salt, the juice and rind of a lemon. Beat all to
a froth: sugar to taste. A crust or not, as you like. Bake it. If wanted
richer, put three ounces more butter, sweatmeats and almonds, and
another egg.
_Carrot Pudding._
Beat a large carrot tender: bruise it well, and mix with it a
tablespoonful of biscuit beaten to powder or four Naples biscuit, four
yelks and two whites of eggs, a pint of scalded cream, some rose, or
orange flower water, a little ratafia, nutmeg, and sugar. If you have no
scalded cream, raw will do, if very thick. Put a little rim of paste
round the dish, and bake it. Put orange, lemon or citron, cut in good
sized bits.
_An excellent Apricot Pudding._
Halve twelve large apricots: give them a scald till they are soft. Mean
time pour on the grated crumbs of a penny loaf, a pint of boiling cream;
when half cold, four ounces of sugar, the yelks of four beaten eggs, and
a glass of white wine. Pound the apricots in a mortar, with some or all
of the kernels; mix then the fruit and other ingredients together: put a
paste round the dish, and bake the pudding half an hour.
_Baked Gooseberry Pudding._
Stew gooseberries in a jar over a hot hearth, or in a saucepan of water,
till they will pulp. Take a pint of the juice pressed through a sieve,
and beat it with three yelks and whites of eggs, beaten and strained,
and one ounce and a half of butter: sweeten it well, and put a crust
round the dish. A few crumbs of roll should be mixed with the above to
give a little consistence, or four ounces of Naples biscuit.
_A Green Bean Pudding._
Boil and blanch old beans, beat them in a mortar with very little pepper
and salt, some cream, and the yelk of an egg. A little spinach juice
will give a finer colour, but it is as good without. Boil it in a bason
that will just hold it, for an hour and pour parsley and butter over.
Serve bacon to eat with it.
_Baked Almond Pudding._
Beat fine four ounces of almonds, four or five bitter ditto, with a
little wine, yelks of six eggs, peel of two lemons grated, six ounces of
butter, near a quart of cream, juice of one lemon. When well mixed, bake
it half an hour, with a paste round the dish.
_Shelford Pudding._
Mix three quarters of a pound of currants, or raisins, one pound of
suet, one pound of flour, six eggs, a little good milk, some lemonpeel,
and a little salt. Boil it in a melon shape six hours.
_Brandy Pudding._
Line a mould with jar raisins stoned, or dried cherries, then with thin
slices of French roll; next to which put ratafias, or macaroons, then
the fruit, roll, and cakes in succession, until the mould be full;
sprinkling in at times two glasses of brandy. Beat four eggs, yelks and
whites: put to them a pint of milk or cream, lightly sweetened, with
half a nutmeg, and the rind of half a lemon finely grated. Let the
liquid sink into the solid part; then flour a cloth, tie it tight over,
and boil one hour; keep the mould the right side up. Serve with pudding
sauce.
_Buttermilk Pudding._
Warm three quarts of new milk, and turn it with a quart of buttermilk:
when ready, drain the curd through a sieve: when dry, pound it in a
marble mortar, with near half a pound of sugar, a lemon boiled tender,
the crumbs of a roll grated, a nutmeg grated, six bitter almonds, four
ounces of warm butter, a teacupful of good cream, the yelks of five, and
whites of three eggs, a glass of sweet wine, and one of brandy.
When well incorporated, bake in small cups or bowls well buttered. If
the bottom be not brown, use a salamander: but serve as quick as
possible, and with pudding sauce.
_Curd Puddings, or Puffs._
Turn two quarts of milk to curd; press the whey from it; rub it through
a sieve, and mix four ounces of butter, the crumbs of a penny loaf, two
spoonfuls of cream, half a nutmeg, a small quantity of sugar, and two
spoonfuls of white wine. Butter little cups, or small pattypans, and
fill them three parts. Orange flower water is an improvement. Bake them
with care.
Serve with sweet sauce in a boat.
_Boiled Curd Pudding._
Rub the curd of two gallons of milk, when drained, through a sieve. Mix
it with six eggs, a little cream, two spoonfuls of orange flower water,
half a nutmeg, of flour and crumbs of bread each three spoonfuls,
currants and raisins half a pound of each. Boil an hour in a thick well
floured cloth.
_Small Almond Puddings._
Pound eight ounces of almonds, and a few bitter, with a spoonful of
water and mix with four ounces of butter warmed, four yelks and two
whites of eggs, sugar to taste, two spoonfuls of cream, and one of
brandy; mix well, and bake in little cups buttered. Serve with pudding
sauce.
_Excellent light Puffs._
Mix two spoonfuls of flour, a little grated lemonpeel, some nutmeg, half
a spoonful of brandy, a little loaf sugar, and one egg: then fry it
enough, but not brown; beat it in a mortar with five eggs, whites and
yelks; put a quantity of lard in a fryingpan, and when quite hot, drop a
dessert spoonful of batter at a time: turn as they brown. They will be
large. Serve immediately. Sweet sauce.
_Pippin Pudding._
Coddle six pippins in vineleaves covered with water, but very gently,
that the inside be done without breaking the skins. When soft, take off
the skins, and with a teaspoon take the pulp from the core. Press it
through a colander; add to it two spoonfuls of orange flower water,
three eggs beaten, a pint of scalded cream, sugar and nutmeg to taste.
Lay a thin puff paste at the bottom and sides of the dish: shred some
very thin lemonpeel as fine as possible, and put into the dish; as
likewise some orange and citron in small slices.
_Yorkshire Pudding._
Mix five spoonfuls of flour, with a quart of milk, and three eggs well
beaten. Butter the pan. When brown by baking under the meat, turn the
other side upwards, and brown that. It should be made in a square pan,
and cut into pieces to come to table. Set it over a chafing dish at
first, and stir it some minutes.
_A quick made Pudding._
Flour and suet half a pound each, four eggs, a quarter of a pint of new
milk, a little mace and nutmeg, a quarter of a pound of raisins, ditto
of currants: mix well, and boil three quarters of an hour with the cover
of the pot on, or it will require longer.
_Yeast or Suffolk Dumplings._
Make a very light dough with yeast, as for bread, but with milk instead
of water, and put salt. Let it rise an hour before the fire.
Twenty minutes before you are to serve, have ready a large stewpan of
boiling water. Make the dough into balls, the size of a middling apple,
throw them in, and boil twenty minutes. If you doubt when done enough,
stick a clean fork into one, and if it come out clear, it is done.
The way to eat them is to tear them apart on the top with two forks, for
they become heavy by their own steam. Eat immediately with meat, sugar,
butter or salt.
_Russian Seed, or ground Rice Pudding._
Boil a large spoonful heaped of either in a pint of new milk, with
lemonpeel and cinnamon. When cold add sugar, nutmeg, and two eggs, well
beaten. Bake with a crust round the dish.
_Observations on making Puddings._
The outside of a boiled pudding often tastes disagreeably, which arises
from the cloth not being nicely washed, and kept in a dry place. It
should be dipped in boiling water, squeezed dry, and floured, when to be
used.
If bread, it should be tied loose; if batter, tight over.
The water should boil quick when the pudding is put in; and it should be
moved about for a minute, lest the ingredients should not mix.
Batter pudding should be strained through a coarse sieve, when all is
mixed. In others the eggs separately.
The pans and basons must be always buttered.
A pan of cold water should be ready, and the pudding dipt in as soon as
it comes out of the pot, and then it will not adhere to the cloth.