The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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dy, and when all is thoroughly mixed, well butter and flour a stout new pudding cloth; put in the pudding and tie it very tightly and closely; boil from six to 8 hours, and serve with brandy sauce, a few sweet almonds, blanched and cut in strips, and stick on the pud­ding; ornament it prettily. This quantity may be divided and boiled in flattened moulds. For small families this is the most desirable way. as the above will be found to make a pudding of rather large dimensions. Boil from 6 to 8 hours; seasonable in winter; sufficient for 12 or 14 persons
Snow Bank Sauce for Plain Pudding.Put two tablespoon-fuls of flour and 4 ounces of butter into a clean saucepan, stir them over the fire till the butter melts and thickens; add 4 oz. pounded white sugar, 1 pint of good white wine or Madaira and stir it to the yolks of 8 eggs, which have been previously well whisked; keep.con­stantly stirring until it gets quite hot; do not let it boil, or it will curdle. When sufficiently cooked, add the whites of the eggs pre­viously beaten to a stiff froth and thoroughly stirred into the mix­ture. Its appearance resembles a snow.
Plum Puddings.—Four ounces of pounded pudding biscuits, 2 spoonfuls of the best flour or good common biscuits, 1-2 pound of good California raisins stoned and cut up; 1-2 lb. dried currants picked and washed, 1-2 pound suet stripped of skins and threads and chopped fine, an even teaspoonful of grated nutmeg, 4 oz. of beaten sugar, 1-2 teaspoonful of cinnamon and 2 blades of mace beaten fine, 3 ounces each of candied lemon, orange and citron sliced, and 2 oz. of blanched almonds roughly chopped. Beat 4 eggs well and put them to a little milk (sweet), a glass of wine or brandy, and then mix in the floui and all the ingredients. Tie up the pudding firm and boil it for 4 hours, keeping up the boiling by adding boiling water and turning the cloth over. Serve with pudding sauce.
English Plum Pudding.-Mrs. M.Jeanson. One-half pound each flour and bread crumbs mixed lightly together, 3-4 pound beef suet chopped fine, 1-2 pound each of raisins and currants well washed, picked and dried, a pinch each of powdered cinnamon and grated nutmeg, mace and cloves, 2 ounces citron chopped small, 1 lb. brown sugar, 10 whole eggs beaten up; put the whole in a bowl, and after it is well mixed let it remain all night. The next morning stir all up again; scald a cloth, wring it out,then dredge it well with sugar or flour, put in the pudding, roll up and tie tight, put into a pot of boil­ing water, to which a handful of salt has been added, and a plate at the bottom of the pot. When first put in turn the pudding occa­sionally until it is wet, to prevent the raisins from settling on one side. Boil 2 hours quickly. If done slowly the pudding becomes heavy.