Puddings and pastry à la mode / by Mrs. De Salis.

  • De Salis, Mrs. (Harriet Anne)
Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: Puddings and pastry à la mode / by Mrs. De Salis. Source: Wellcome Collection.

    25/88 (page 13)
    Brown Bread Pudding. Take six ounces of stale brown bread-crumbs, six ounces of fresh butter, four eggs, the yolks and whites beaten separately, half a pound of brown sugar, and a very little cinnamon ; cream the butter, then mix well with sugar till quite smooth ; add the beaten eggs, and stir in gradually the other ingredients. Steam the pudding for three hours ; when turned out, pour melted cherry jam over it, and serve hot. Brown Bread Pudding (rich). Take a quarter of a pound of bread-crumbs and put them in a basin with one and half ounces of castor sugar, and a good half-pound of cherries stoned, the grated rind of half a lemon, and ten drops of essence of vanilla. Boil a quarter of a pint of milk and pour over. Whip a gill of cream to a froth and add it, then put in, one at a time, the yolks of three eggs, and the whites whisked stiffly. Have a buttered mould ready, and pour in this mixture; cover with buttered paper, and steam for a little more than an hour. Turn out and serve with a syrup of the cherries. Buckingham Pudding. Mix together a quarter of a pound of grated bread-crumbs, a quarter of a pound of minced apples, a quarter of a pound of finely chopped suet, a quarter of a pound of currants, and three well- beaten eggs, a dust of nutmeg, a few drops of lemon juice, and a dessertspoonful of brandy. Boil in a mould for one and a half hours.