HOW TO BOIL, BAKE AND STEAM
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
yolks of fifteen eggs well beaten, and as much fresh candied
orange as will add color and flavor 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 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 yolks 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.
Boiled Apple Pudding—Suet, 5 ozs.; flour, 8
ozs.; chop the suet very fine, and roll it into the flour. Make
it into a light paste with water. Roll out. Pare and core 8
good sized apples; slice them; put them on the paste, and
scatter upon them 4 lb. of sugar; draw the paste round the
apples, and boil two hours or more, in a well floured cloth.
Serve with melted butter sweetened.
Swiss Apple Pudding—Butter a deep dish; put
into it a layer of bread crumbs; then a layer of finely chopped
suet; a thick layer of finely chopped apples, and a thick layer
of sugar. Repeat from the first layer till the dish is full,
the last layer to be finger biscuits soaked in milk. Cover it
till nearly enough; then uncover, till the top is nicely
browned. Flavor with cinnamon, nutmeg, etc., as you please.
Bake from 30 to 40 minutes.
Apple and Sago Pudding—Boil a cup of sago in
boiling water with a little cinnamon, a cup of sugar, lemon
flavoring; cut apples in thin slices, mix them with the sago;
after it is well boiled add a small piece of butter: pour into
a pudding dish and bake half an hour.
Apple Pudding—Pare and stew three pints of
apples, mash them, and add four eggs, a quarter of a pound of
butter, sugar and nutmeg, or grated lemon. Bake it on a short
Apple Potatoe Pudding.—Six potatoes boiled and
mashed fine,add a little salt and piece of butter, size of an
egg, roll this out with a little flour, enough to make a good
pastry crust which is for the outside of the dumpling, into
this put peeled and chopped apples, roll up like any apple
dumpling, steam one hour, eat hot with liquid sauce.
Arrow-root Pudding.—Take 2 teacupfuls of
arrowroot, and mix it with half a pint of old milk; boil
another half pint of milk, flavoring it with cinnamon, nutmeg
or lemon peel, stir the arrowroot and milk into the boiling
milk. When cold, add the yolks of 3 eggs beaten into 3 ozs. of
sugar. Then add the whites beaten to a stiff broth, and bake in
a buttered dish an hour. Ornament the tops with sweetmeats, or
Aunt Nelly's Pudding—Half a pound of flour,
half pound of treacle, six ounces of chopped suet, the juice
and peel of one lemon, 4 tablespoonfuls of cream, two or three
eggs. Mix and beat all together. Boil in a basin (previously
well buttered) four hours.—For sauce, melted butter, a
wine-glassful of sherry, and two or three tablespoonfuls of
Baked Indian Pudding.—Two quarts sweet milk; 1
pint New Orleans molasses; 1 pint Indian meal: 1 tablespoonful
butter; nutmeg or cinnamon. Boil the milk; pour it over the
meal and molasses; add salt and spice; bake three hours. This
is a large family pudding.
Batter, to be used with all Sorts of Roasting
Meat.—Melt good butter; put to it three eggs, with
the whites well beaten up, and warm them together, stirring
them continually. With this you may baste any roasting meat,
and then sprinkle bread crumbs thereon; and so continue to make
a crust as thick as you please.
Batter, for Frying Fruit, Vegetables, etc.—Cut
four ounces of fresh butter into small pieces, pour on it half
a pint of barley water, and when dissolved, add a pint of cold
water; mix by degrees with a pound of fine dry flour, and a
small pinch of salt. Just before it is used,
stir into it the whites of
two eggs beaten to a solid froth; use quickly, that the
batter may be light.
Beef Steak Pudding.—Take some fine rump steaks;
roll them with fat between; and if you approve a little shred
onion. Lay a paste of suet in a basin, and put in the chopped
steaks; cover the basin with a suet paste, and pinch the edges
to keep the gravy in. Cover with a cloth tied close, let the
pudding boil slowly for two hours.
Baked Beef Steak Pudding.—Make a batter of
milk, two eggs and flour, or, which is much better, potatoes
boiled and mashed through a colander; lay a little of it at the
bottom of the dish; then put in the steaks very well seasoned;
pour the remainder of the batter over them, and bake it.
Beef Steak Pudding.—Prepare a good suet crust,
and line a cake-tin with it; put in layers of steak with
onions, tomatoes, and mushrooms, chopped fine, a seasoning of
pepper, salt and cayenne, and half a cup of water before you
close it. Bake from an hour and a half to two hours, according
to the size of the pudding and serve very hot.
Black Cap Pudding..—Make a batter with milk,
flour and eggs; butter a basin; pour in the batter, and 5 or 6
ounces of well-cleaned currants. Cover it with a cloth well
floured, and tie the cloth very tight. Boil nearly one hour.
The currants will have settled to the bottom; therefore dish it
bottom upwards. Serve with sweet sauce and a little rum.
Oswego Blanc Mange.—Four tablespoonfuls or
three ounces of Oswego prepared corn to one quart of milk.
Dissolve the corn to some of the milk. Put into the remainder
of the milk four ounces of sugar, a little salt, apiece of
lemon rind, or cinnamon stick, and heat to near boiling.
Then add the mixed corn, and boil (stirring it briskly) four
minutes; take out the rind, and pour into a mold or cup, and
keep until cold. When turned out, pour round it any kind of
stewed or preserved fruits, or a sauce of milk and sugar.
Nice Blanc-Mange.—Swell four ounces of rice in
water; drain and boil it to a mash in good milk, with sugar, a
bit of lemon peel, and a stick of cinnamon. Take care it does
not burn, and when quite soft pour it into cups, or into a
shape dipped into cold water. When cold turn it out, garnish
with currant jelly, or any red preserved fruit. Serve with
cream or plain custard.
Boiled Batter Pudding.—Three eggs, one ounce of
butter, one pint of milk, three tablespoonfuls of flour, a
little salt. Put the flour into a basin, and add sufficient
milk to moisten it; carefully rub down all the lumps with a
spoon, then pour in the remainder of the milk, and stir in the
butter, which should be previously melted; keep beating the
mixture, add the eggs and a pinch of salt, and when the batter
is quite smooth, put into a well-buttered basin, tie it down
very tightly, and put it into boiling water; move the basin
about for a few minutes after it is put into the water, to
prevent the flour settling in any part, and boil for one hour
and a quarter. This pudding may also be boiled in a floured
cloth that has been wetted in hot water; it will then take a
few minutes less than when boiled in a basin. Send these
puddings very quickly to table, and serve with sweet sauce,
wine-sauce, stewed fruit, or jam of any kind; when the latter
is used, a little of it may be placed round the dish in small
quantities, as a garnish.
Bread and Butter Pudding..—Butter a dish well,
lay in a few slices of bread and butter, boil one pint of milk,
pour out over two eggs well beaten, and then over the bread and
butter, bake over half hour.
Simple Bread Pudding.—Take the crumbs of a
stale roll, pour over it one pint of boiling milk, and set it
by to cool. When quite cold, beat it up very fine with two
ounces of butter, sifted sugar sufficient to sweeten it; grate
in Haifa nutmeg, and add a pound of well-washed currants, beat
up four eggs separately, and then mix them up with the rest,
adding, if desired, a few strips of candied orange peel. All
the ingredients must be beaten up together for about half an
hour, as the lightness of the pudding depends upon that. Tie it
up in a cloth, and boil for an hour. When it is dished, pour a
little white wine sauce over the top.
Christmas Plum Pudding.—Suet, chopped small,
six ounces; raisins, stoned, etc., eight ounces; bread crumbs,
six ounces; three eggs, a wine glass of brandy, a little nutmeg
and cinnamon pounded as fine as possible, half a teaspoonful of
salt, rather less than half pint milk, fine sugar, four ounces;
candied lemon, one ounce; citron half an ounce. Beat the eggs
and spice well together; mix the milk by degrees, then the rest
of the ingredients. Dip a fine, close, linen cloth into boiling
water, and put in a sieve (hair), flour it a little, and tie up
close. Put the pudding into a saucepan containing six quarts of
boiling water; keep a kettle of boiling water alongside, and
fill up as it wastes. Be sure to keep it boiling at least six
hours. Serve with any sauce; or arrow-root with brandy.
Christmas Pudding.—Suet 1-1/2 lbs., minced
small; currants, 1 1/2 lbs., raisins, stoned, 1/4 lb.; sugar, 1
lb.; ten eggs, a grated nutmeg; 2 ozs. citron and lemon peel; 1
oz. of mixed spice, a teaspoonful of grated ginger, 1/2 lb. of
bread crumbs, 1/2 lb. of flour, 1 pint of milk, and a wine
glassful of brandy. Beat first the eggs, add half the milk,
beat all together, and gradually stir in all the milk, then the
suet, fruit, etc., and as much milk to mix it very thick. Boil
in a cloth six or seven hours.
Cottage Pudding.—One pint sifted flour, three
tablespoons melted butter, 2 eggs, one cup sweet milk, two
teaspoonfuls cream tartar, one teaspoon soda, mix and bake.
Cream Pudding.—Cream, 1 pint; the yolks of
seven eggs, seven tablespoonfuls of flour, 2 tablespoonfuls of
sugar, salt, and a small bit of soda. Rub the cream with the
eggs and flour; add the rest, the milk last, just before
baking, and pour the whole into the pudding dish. Serve with
sauce of wine, sugar, butter, flavored as you like.
Crumb Pudding.—The yolks and whites of three
eggs, beaten separately, one ounce moist sugar, and sufficient
bread crumbs to make it into a thick but not stiff mixture; a
little powdered cinnamon. Beat all together for five minutes,
and bake in a buttered tin. When baked, turn it out of the tin,
pour two glasses of boiling wine over it, and serve. Cherries,
either fresh or preserved, are very nice mixed in the
Damson Pudding.—Four or five tablespoonfuls of
flour, three eggs beaten, a pint of milk, made into batter.
Stone 1-1/2 lbs., of damsons, put them and 6 ozs. of sugar into
the batter, and boil in a buttered basin for one hour and a
Egg Pudding.—It is made chiefly of eggs. It is
nice made thus:—Beat well seven eggs; mix well with 2
ozs. of flour, pint and a half of milk, a little salt; flavor
with nutmeg, lemon juice, and orange-flour water. Boil 1-1/4
hours in a floured cloth. Serve with wine sauce sweetened.
Excellent Family Plum Pudding.—Grate
three-quarters of a pound of a stale loaf, leaving out the
crusts; chop very fine three-quarters of a pound of firm beef
suet (if you wish your pudding less rich, half a pound will
do); mix well together with a quarter of a pound of flour; then
add a pound of currants, well washed and well dried; half a
pound of raisins, stoned, and the peel of a lemon, very finely
shred and cut; four ounces of candied peel, either
lemon, orange or citron, or
all mingled (do not cut your peel too small or its flavor is
lost); six ounces of sugar, a small teaspoonful of salt,
three eggs, well beaten; mix all thoroughly together with as
much milk as suffices to bring the pudding to a proper
consistency, grate in a small nutmeg, and again stir the
mixture vigorously. If you choose, add a small glass of
brandy. Butter your mold or basin, which you must be sure to
fill quite full, or the water will get in and spoil your
handiwork; have your pudding cloth scrupulously clean and
sweet, and of a proper thickness; tie down securely, and
boil for seven or even eight hours.
Extra Pudding.—Cut light bread into thin
slices. Form into the shape of a pudding in a dish. Then add a
layer of any preserve, then a slice of bread, and repeat till
the dish is full. Beat four or five eggs, and mix well with a
pint of milk; then pour it over the bread and preserve, having
previously dusted the same with a coating of rice flour. Boil
Fig Pudding.—Procure one pound of good figs,
and chop them very fine, and also a quarter of a pound of suet,
likewise chopped as fine as possible; dust them both with a
little flour as you proceed—it helps to bind the pudding
together; then take one pound of fine bread crumbs, and not
quite a quarter of a pound of sugar; beat two eggs in a
teacupful of milk, and mix all well together. Boil four hours.
If you choose, serve it with wine or brandy sauce, and ornament
your pudding with blanched almonds. Simply cooked, however, it
is better where there are children, with whom it is generally a
favorite. We forgot to say, flavor with a little allspice or
nutmeg, as you like; but add the spice before the milk and
Gelatine Pudding.—Half box gelatine dissolved
in a large half pint boiling water, when cold stir in two
teacups sugar, the juice of three lemons, the whites of four
eggs beaten to a froth, put this in a mold to get stiff, and
with the yolks of these four eggs, and a quart of milk make
boiled custard, flavor with vanilla, when cold pour the custard
round the mold in same dish.
Gooseberry Pudding.—One quart of scalded
gooseberries; when cold rub them smooth with the back of a
spoon. Take six tablespoonfuls of the pulp, half a pound of
sugar, quarter of a pound of melted butter, six eggs, the rind
of two lemons, a handful of grated bread, two tablespoonfuls of
brandy. Half an hour will bake it.
Ground Rice Pudding.—Boil one pint of milk with
a little piece of lemon peel, mix quarter pound of rice,
ground, with half pint milk, two ounces sugar, one ounce
butter, add these to the boiling milk. Keep stirring, take it
off the fire, break in two eggs, keep stirring, butter a pie
dish, pour in the mixture and bake until set.
Ice Pudding.—Put one quart of milk in a stew
pan with half pound of white sugar, and stick of vanilla, boil
it ten minutes, mix the yolks of ten eggs with a gill of cream,
pour in the milk, then put it back again into the stew pan, and
stir till it thickens (do not let it boil), strain it into a
basin and leave it to cool. Take twelve pounds of ice, add two
pounds of salt, mix together, cover the bottom of a pail, place
the ice pot in it and build it around with the ice and salt,
this done pour the cream into the pot, put on the cover, and do
not cease turning till the cream is thick, the mold should be
cold, pour in the cream, 3 or 4 pieces of white paper, wetted
with cold water, are placed on it before the cover is placed
on. Cover with ice till wanted, dip in cold water and turn out,
fruit may be put in when put in the mold.
Indian Pudding.—Indian meal, a cupful, a little
salt, butter, 1 oz.; molasses 3 ozs., 2 teaspoonfuls of ginger,
or cinnamon. Put into a quart of boiling milk. Mix a cup of
cold water with it; bake in a buttered dish 50 minutes.
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 basin with some; put the kidney or
steak in, cover with paste, and pinch round the edge. Cover
with a cloth and boil a considerable time.
Lemon Dumplings.—Two tablespoonfuls of flour;
bread crumbs, 1/2 lb.; beef suet, 6 ozs.; the grated rind of a
large lemon, sugar, pounded, 4 ozs.; 4 eggs well beaten, and
strained, and the juice of three lemons strained. Make into
dumplings, and boil in a cloth one hour.
Lemon Pudding.—Three tablespoons powdered
crackers, eight tablespoons sugar, six eggs, one quart milk,
butter size of an egg, the juice of one lemon and grated rind.
Stir it first when put in oven.
Macaroni Pudding.—Take an equal quantity of ham
and chicken, mince fine, half the quantity of macaroni which
must be boiled tender in broth, two eggs beaten, one ounce
butter, cayenne pepper and salt to taste, all these ingredients
to be mixed thoroughly together, put in molds and boil two
Marrow Pudding.—Pour a pint of cream boiling
hot on the crumbs of a penny loaf, or French roll; cut 1 lb. of
beef marrow very thin; beat 4 eggs well; add a glass of brandy,
with sugar and nutmeg to taste, and mix all well together. It
may be either boiled or baked 40 or 50 minutes; cut 2 ozs. of
citron very thin, and stick them all over it when you dish it
Another way.—Blanch 1/2 lb. of almonds; put
them in cold water all night; next day beat them in a mortar
very fine, with orange or rose water. Take the crumbs of a
penny loaf, and pour on the whole a pint of boiling cream;
while it is cooling, beat the yolks of four eggs, and two
whites, 15 minutes; a little sugar and grated nutmeg to your
palate. Shred the marrow of the bones, and mix all well
together, with a little candied orange cut small; bake,
Meat and Potato Pudding.—Boil some mealy
potatoes till ready to crumble to pieces; drain; mash them very
smooth. Make them into a thickish batter with an egg or two,
and milk, placing a layer of steaks or chops well-seasoned with
salt and pepper at the bottom of the baking dish; cover with a
layer of batter, and so alternately, till the dish is full,
ending with batter at the top. Butter the dish to prevent
sticking or burning. Bake of a fine brown color.
Nesselrode Pudding.—Prepare a custard of one
pint of cream, half a pint of milk, the yolks of six eggs, half
a stick of vanilla, one ounce of sweet almonds, pounded, and
half a pound of sugar; put them in a stewpan over a slow fire,
and stir until the proper consistence, being careful not to let
it boil; when cold, add a wine-glass of brandy; partially
freeze, and add two ounces of
and half a pound of preserved fruits, cut small. Mix well,
and mold. (Basket shape generally used.)
Potato Pudding.—Take 1/2 lb. of boiled
potatoes, 2 ozs. of butter, the yolks 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 3 ozs. more butter, sweetmeats and almonds,
and another egg.
Prince of Wales Pudding.—Chop four ounces of
apples, the same quantity of bread crumbs, suet, and currants,
well washed and picked; two ounces of candied lemon, orange,
and citron, chopped fine; five ounces pounded loaf sugar; half
a nutmeg, grated. Mix all
together with four eggs.
Butter well and flour a tin, put in the mixture, and place a
buttered paper on the top, and a cloth over the paper. If
you steam it the paper is sufficient. It will take two hours
boiling. When you dish it, stick cut blanched almonds on it,
and serve with wine sauce.
Pudding.—One cup sugar, half cup milk, one egg,
two tablespoons melted butter, two cups flour, two teaspoons
baking powder, a little nutmeg, bake in a dish and when sent to
the table, put raspberry jam under same with wine sauce.
Baked Pudding.—Three tablespoonfuls of Oswego
Prepared Corn to one quart of milk. Prepare, and cook the same
as Blanc-Mange. After it is cool, stir up with it
thoroughly two or three eggs well beaten, and bake half
an hour. It is very good.
Boiled Pudding.—Three tablespoonfuls of Oswego
Prepared Corn to one quart of milk. Dissolve the corn in some
of the milk, and mix with it two or three eggs, well beaten,
and a little salt. Heat the remainder of the milk to near
boiling, add the above preparation, and boil four minutes,
stirring it briskly. To be eaten warm with a sauce. It is
Queen Pudding.—One pint of bread crumbs, one
quart milk, one cup sugar, yolks four eggs, a little butter,
bake half an hour, then put over the top a layer of fruit, then
white of eggs beaten to a froth with sugar; to be eaten cold
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.
When done, eat it with butter and sugar, or milk. Put lemon
peel if you please.
It is very good without spice, and eaten with salt and
ANOTHER.—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.
Rich Rice Pudding—Boil 1/2 lb. of rice in
water, with a bit of salt, till quite tender; drain it dry; mix
it with the yolks and whites of four eggs, a quarter of a pint
of cream, with 2 ozs. of fresh butter melted in the latter; 4
ozs. of beef suet or marrow, or veal suet taken from a fillet
of veal, finely shred, 3/4 lb. of currants, two spoonfuls of
brandy, one of peach-water, or ratafia, nutmeg, and a grated
lemon peel. When well mixed, put a paste round the edge, and
fill the dish. Slices of candied orange, lemon, and citron, if
approved. Bake in a moderate oven.
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 black currants); put one egg into the rice
to bind it; boil it well, and serve with sugar.
Roman Pudding—Oil a plain tin mold, sprinkle it
with vermicelli, line it with a thin paste; have some boiled
macaroni ready cut in pieces an inch long; weigh it, and take
the same weight of Parmesan cheese, grated; boil a rabbit, cut
off all the white meat in slices, as thin as paper, season with
pepper, salt, and shalot; add cream sufficient to moisten the
whole, put it into the mold, and cover it with paste; bake in a
moderate oven for an hour, turn the pudding out of the mold,
and serve it with a rich brown gravy.
Sago Pudding—Boil 4 ozs. of sago in water a few
minutes; strain, and add milk, and boil till tender. Boil lemon
peel and cinnamon in a little milk, and strain it to the sago.
Put the whole into a basin; break 8 eggs; mix it well together,
and sweeten with moist sugar; add a glass of brandy, and some
nutmeg; put puff paste round the rim of the dish, and butter
the bottom. Bake three quarters of an hour.
Spanish Pudding—To one pint of water, put two
ounces of butter, and a little salt, when it boils add as much
flour as will make it the consistency of hasty pudding. Keep it
well stirred, after it is taken off the fire and has stood till
quite cold, beat it up with three eggs, add a little grated
lemon peel and nutmeg, drop the butter with a spoon into the
frying pan with boiling lard, fry quickly, put sugar over them
when sent to the table.
Suet Dumplings—Shred 1 lb. of suet; mix with
1-1/4 lbs. flour, 2 eggs beaten separately, a little salt, and
as little milk as will make it. Make it into two small balls.
Boil 20 minutes. The fat of loins or necks of mutton finely
shred makes a more delicate dumpling than suet.
Suet Pudding—Take six spoonfuls of flour, 1 lb.
of suet, shred small, 4 eggs, a spoonful of beaten ginger, a
spoonful of salt, and a quart of milk. Mix the eggs and flour
with a pint of milk very thick, and with the seasoning, mix in
the rest of the milk with the suet. Boil two hours.
Tapioca Pudding.—Put 1/4 lb. of tapioca into a
sauce pan of cold water; when it boils, strain it to a pint of
new milk; boil till it soaks up all the milk, and put it out to
cool. Beat the yolks of four eggs, and the whites of two, a
tablespoonful of brandy, sugar, nutmeg, and 2 ounces of butter.
Mix all together; put a puff paste round the dish, and send it
to the oven. It is very good boiled with melted butter, wine
Vermicelli Pudding.—Boil 4 ounces of vermicelli
in a pint of new milk till soft, with a stick or two of
cinnamon. Then put in half a pint of thick cream, 1/4 lb. of
butter, the same of sugar, and the yolks of 4 eggs. Bake
without paste in an earthen dish.
Another.—Simmer 2 ounces of vermicelli in a cupful of
milk till tender; flavor it with a stick or two of cinnamon or
other spice. Beat up three eggs, 1 ounce of sugar, half a pint
of milk and a glass of wine. Add to the vermicelli. Bake in a