Now my 19th century A&P Every Day Cookbook has several pages devoted to puddings. If you want more of the pudding recipes, I will try to get them and the sauces in the next few days. The following is w pages quoted from the book, modified slightly for easier reading.
General RemarksBoiled pudding should be put on in boiling water which must not be allowed to stop simmering, and the pudding must always be covered with the water; if requisite the saucepan should be kept filled up. To prevent a pudding boiled in a cloth from sticking to the bottom of the saucepan, place a small plate or saucer underneath it, if a mold is used, this precaution is not necessary; but care must be taken to keep the pudding well covered with water. For dishing a boiled pudding as soon as it comes out of the pot, dip it into a basin of cold water and the cloth will then not adhere to it. Great expedition is necessary in sending puddings to table, as by standing, they quickly become heavy, batter puddings particularly. For baked or boiled puddings, the molds, cups, or basins should be always buttered before the mixture is put into them, and they should be put into the saucepan directly they are filled.
CHRISTMAS PLUM PUDDING.One pound butter
one pound suet, freed from strings , and chopped fine
one pound sugar
two and a half pounds flour
two pounds raisins, seeded, chopped and dredged with flour
two pounds currants, picked over carefully after they are washed
one-quarter pound citron, shred fine
twelve eggs, whites and yolks beaten separately
one pint milk
one cup brandy
one-half ounce cloves
one-half ounce mace
two grated nutmegs
Cream the butter and sugar, beat in the yolks when you have whipped them smooth and light; next put in the milk, then the flour, alternately with the beaten whites, then the brandy and spice, lastly the fruit, well dredged with flour. Mix all thoroughly, wring out your pudding-cloth in hot water, flour well inside, pour in the mixture and boil five hours.
BOILED BATTER PUDDINGThree eggs
one pint milk
three tablespoonfuls flour
a little saIt
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 it 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 and one-quarter hours. This pudding may also be boiled in a floured c1oth 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.
BATTER PUDDINGOne quart milk
six ounces of flour
a little soda and salt
Mix the flour very carefully with a little milk so it will not be lumpy. Bake twenty minutes. Serve immediately.
MADEIRA PUDDINGOne-half pound cheap suet
Three quarters of a pound bread-crumbs
Six ounces moist sugar
One-quarter pound flour
two wineglasses sherry
Mix the suet, breadcrumbs, sugar and flour well together. When these ingredients are well mixed, add the eggs and two glasses of sherry to make a thick batter; boil three hours and a half. Serve with wine sauce.
APPLE SAGO PUDDINGOne cup sago in a quart of tepid water, with a pinch of salt, soaked for one hour
six or eight apples, pared and cored or quartered and steamed tender, and put in the pudding dish
Boil and stir the sago until clear, adding water to make it thin, and pour it over the apples; this is good hot with butter and sugar, or cold with cream and sugar.
Joy of Desserts for hosting Vintage Recipe Thursday