Vintage Recipe Thursday – Puddings Continued

More from the pudding section of my vintage cookbook

QUEEN OF PUDDINGS

One large cup of fine bread-crumbs soaked in one-half cup milk

three -quarters cup sugar

one lemon, juice and grated rind

six eggs

one-half pound stale sponge cake

one-half pound macaroons-almond

one-half cup jelly or jam

one small tumbler sherry wine

one tablespoonful melted butter.


Rub the butter and sugar together; put the beaten yolks in next, then the soaked bread-crumbs, the lemon juice and rind, and beat to a smooth, light paste, before adding the whites. Butter your mold very well, and put in the bottom a light layer of dry bread-crumbs, upon this one of macaroons, laid evenly and closely together. Wet this with wine, and cover with a layer of the mixture, then with slices of sponge cake spread thickly with jelly or jam; next macaroons, wet with wine, more custard, sponge-cake and jam, and so on until the mold is full, putting a layer of the mixture at the top. Cover closely, and steam in the oven three-quarters of an hour; then remove the cover to brown the top. Turn out carefully into a dish and pour over it a sauce made of currant jelly warmed, and beaten up with two tablespoonfuls melted butter and a glass of pale sherry.

ORANGE PUDDING

Peel and cut five sweet oranges into thin, slices, taking out the seeds, pour over them a coffee-cup of white sugar. Let a pint of milk get boiling hot, by setting it in a pot of boiling water; add the yolks of three eggs, well beaten, one tablespoonful of corn starch, made smooth with a little cold milk; ,stir all the time; as soon as thickened pour over the fruit; Beat the whites to a stiff froth, adding a tablespoonful of sugar, and spread over the top for frosting; set in the oven for a few minutes to harden; eat cold or hot (better cold), for dinner and supper. Berries or peaches can be substituted for oranges.

CORN STARCH PUDDING

One pint sweet milk

whites of three eggs

two tablespoons corn starch

three tablespoons of sugar

a little salt


Put the milk in a pan or small bucket, set in a kettle of hot water on the stove, and when it reaches the boiling point add the sugar, then the starch, dissolved in a little cold milk, and lastly the whites of eggs whipped to a stiff froth; beat it and let cook for a few minutes, then pour into teacups, filling about half full and set in cool place. 

For sauce, make a boiled custard as follows:

Bring to boiling point one pint of milk, add three tablespoons sugar, then the beaten yolks thinned by adding one tablespoon milk, stirring all the time till it thickens; flavor with two teaspoons lemon or two of vanilla, and set to cool. In serving, put one of the molds in a saucedish for each person, and pour over it some of the boiled custard. Or the pudding may be made in one large mold.

To make a chocolate pudding, flavor the above pudding with vanilla, remove two-thirds of it, and add half a cake of chocolate softened, mashed, and dissolved in a little milk. Put a layer of half the white pudding into the mold, then the chocolate, then the rest of the white or two layers of chocolate may be used with a white between; or the centre may be cocoa (made by adding half a cocoanut grated fine), ' and the outside chocolate; or pineapple chopped fine (if first cooked in a little water, the latter makes a nice dressing), or, strawberries may be used.

FRENCH PUDDING

One quart of milk

three tablespoons of corn starch

yolks of four eggs

half cup sugar

a little salt


Put part of the milk, salt and sugar on the stove and let it boil; dissolve the corn starch in the rest of the milk; stir into the milk, and while boiling add the yolks. Flavor with vanilla.


FROSTING.

Whites of four eggs beaten to a stiff froth, half a cup of sugar; flavor with lemon; spread it on the pudding, and put it into the oven to brown, saving a little of the frosting to moisten the top; then put on grated cocoanut to give, it the appearance of snow·flake.

BELLE'S PUDDING

Soak, for an hour in a pint of cold water one box of Cox's sparkling gelatine, and add one pint of boiling water, one pint of wine, the juice of four lemons, and three large cupfuls of sugar. Beat the whites of four eggs to a stiff froth, and stir into the jelly when it begins to thicken; Pour into a large mold, and set in ice-water in a cool place. When ready to serve, turn out as you would jelly, only have the pudding in a deep dish. Pour one quart of soft custard around it, and serve

CREAM TAPIOCA PUDDING

Soak three tablespoons of tapioca in water overnight; put the tapioca into a quart of boiling milk and boil half an hour; beat the yolks of four eggs with a cup of sugar; add three tablespoons of prepared cocoanut; stir in and boil ten minutes longer; pour into a pudding dish; beat the whites of four eggs to a stiff froth, stir in three tablespoons of sugar; put this over the top and sprinkle cocoanut over the top and brown for five minutes.

A BACHELOR'S PUDDING

Four ounces of grated bread

four ounces of currants

four ounces of apples

two ounces of sugar

three eggs

a few drops of essence of lemon

a little grated nutmeg


Pare, core, and mince the apples very finely, sufficient when minced to make four ounces; add to these the currants, which should be well washed, the grated bread, and sugar; whisk the eggs, beat these up with the remaining ingredients, and when all thoroughly mixed, put the pudding into a buttered basin, tie it down with a cloth, and boil for three hours. 
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Thanks Joy of Desserts for hosting Vintage Recipe Thursday