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

A reference manual of household management in Victorian times.

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Granger Orange Pudding.—After peeling and seeding 4 good-sized oranges, cut them up. Add 1 1-2 cups of sugar; let them re­main ; stir 2 tablespoonfuls of corn starch into 1 cup of nearly boil­ing milk or cream ; mix with a little water and the yolks of 3 eggs. When done, let it cool and mix with the orange. Then, with the whites of the eggs and 4 heaped tablespoonfuls of white sugar, make a frosting. Spread over the top of the pudding. Place in the oven for a few minutes to brown.
Baked Lemon PUDDING.—Ten ounces of bread crumbs, 2 pints of milk, 2 ounces of butter, 1 lemon, 1-4 pound of powdered su­gar, 4 eggs, 1 tablespoonful of brandy; bring the milk to the boil­ing point, stir in the butter and pour these hot over the bread crumbs; add the sugar and and very finely minced lemon peel ; beat the eggs and stir these in with the brandy to the other in­gredients and bake for half an hour; sufficient for 6 or 7 persons; seasonable at any time.
Lemon Pudding.—(Jennie Breek). 5 eggs, 1-2 pound butter, 1 pound of white sugar, juice of 3 lemons, 1 pint of cream or new milk, cream the butter by beating it and stir the sugar in it; beat the yolks of eggs smooth, then add the yolks to butter and su­gar; stir it well, then add and beat in the cream, and last stir in the whites of eggs beaten to a snow, and the grated rind of 1 common lemon. This is enough for 3 puddings. '
Lemon Pudding.—One half pound of apples minced very fine, 1-2 pound pulverized white sugar, 6 ounces butter, the yolks of eight eggs and the whites of 4, beaten separately, 3 lemons cut in very thin slices (rind and juice and pulp); beat the sugar and butter to a cream, add the yolks of the eggs well beaten, then the whites of four beaten to a stiff froth; mix well, and finally the third lemon; stir the mixture well together, have ready a deep earthen baking dish lined with puff paste, pour in the mixture; bake 3-4 of an hour. Serve cold.
Very Rich Lemon Pudding.—The rind and juice of two large lemons, 1-2 pound of loaf sugar, 1-4 pint of cream, the yolks of 8 eggs, 2 ounces almonds, 1-2 pound of butter melted, mix the pound­ed sugar with the cream and add the yolks of eggs to the but­ter, which should be previously warmed. Blanch and pound the almonds and put these with the grated rind and strained juice of the lemon to the other ingredients. Stir all well together. Line a dish with puff paste, put in the mixture and bake for 1 hour. Sufficient for 6 or 7 persons; always a seasonable dish
Lemon Pudding.—Grate yellow part of the rind (being dried on the stove or sun) and juice of 3 lemons; stir to a cream 1-2 pound of butter, 3-4 pound of powdered white sugar; beat very light six eggs and stir gradually into the mixture. Bake in a buttered dish.