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

A reference manual of household management in Victorian times.

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264                               SWEET PUDDINGS.
College Pudding.—One pint of bread crumbs, 6 ounces of finely chopped suet, 1-4 pound of currants, a few thin slices of can­died peel, 3 ounces of sugar, 1-4 nutmeg, 3 eggs, 4 tablespoonfuls of brandy; put the bread crumbs into a basin, add the suet, currants, candied peel, sugar, and nutmeg grated, and stir these ingredients until they are thoroughly mixed. Beat up the eggs, moisten the pudding with these and put in the brandy ; beat well for a few min­utes, then form the mixture into round balls or egg-shaped pieces, fry these in hot butter or lard, letting them stew till thoroughly done, and turn them over 2 or 3 times till of a bright brown, drain them on a piece of blotting paper before the fire, dish and serve with wine sauce.* Fry from 15 to 20 minutes. Sufficient for 7 or 8 puddings. Seasonable at any time.
University Pudding.—Grate the crust of a small loaf, chop very fine 8 ounces beef suet, mix with 8 ounces currants, 1 ounce citron,
1  ounce orange, 3 spoonfuls of sugar, 1-2 nutmeg, 3 eggs beaten, yolks and whites separately, mix and make into the size and shape of goose egg; put 1-2 pound of butter into a frying pan, and when melted and quite hot stew them gently in it over a stove ; turn them
2  or 3 times till of a fine brown color; mix a glass of brandy with the batter. Serve with pudding sauce.
Roly Poly Jam Pudding,—Three-fourth pound of suet crust (see receipt), 3-4 pound of any kind of jam, make a nice light suet crust and roll it out to the thickness of 1-2 inch, spread the jam equally over it, leaving a small margin of paste without any where the pudding joins, roll it up, fasten the ends securely and tie it in a floured cloth ; put the pudding in boiling water and boil it 2 hours. Minced meat or mountain cake may be substituted for the jam, and makes an excellent pudding. Boil for 2 hours. Sufficient for 5 or 6 persons. Suitable for winter pudding.
Brandy Pudding.—Line a mould with raisins, stoned and chop ped or dried cherries, mix with slices of French roll, then some rata­fia or macaroons, after which place in layers, fruits, rolls and cakes in succession till the mould is full, pour over the whole two glasses of brandy, beat up the yolks and the whites of 4 eggs, then to a pint of cream lightly sweetened put 1-2 a nutmeg and the rind of a lemon, both grated. Suffer the liquid to soak up the whole, then flour a cloth, tie it overall and boil 1 hour, keeping the mould the right side upward. Serve with pudding sauce.
Minced Pudding.—Take 1-2 pound each of sugar and raisins, 1-4 each of currants and chopped citron, 1 dozen apples chopped fine, and a lemon or an orange sliced, 1 tablespoonful of ground spice, nutmeg, cinnamon and cloves; mix all well together, then one loaf of stale bread grated, 1-4 pound butter; grease your baking dish