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Classic
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page 142
Eve's Pudding.
Grate three quarters of a pound of bread; mix it with the same quantity of shred
suet, the same of apples, and also of currants; mix with these the whole of four
eggs, and the rind of half a lemon shred fine. Put it into a shape; boil three
hours; and serve with pudding-sauce, the juice of half a lemon, and a little
nutmeg.
Quaking Pudding.
Scald a quart of cream; when almost cold, put to it four eggs well beaten, a
spoonful and a half of flour, some nutmegs and sugar; tie it close in a buttered
cloth; boil it an hour; and turn it out with care, lest it should crack. Melted
butter, a little wine, and sugar.
Duke of Cumberland's Pudding.
Mix six ounces of grated bread, the same quantity of currants well cleaned and
picked, the same of beef-suet finely shred, the same of chopped apples and also
of lump-sugar, six eggs, half a nutmeg, a pinch of salt, the rind of a lemon
minced as fine as possible; and citron, orange, and lemon, a large spoonful of
each cut thin. Mix thoroughly, and put into a basin; cover very close with
floured cloths, and boil three hours. Serve it with pudding-sauce, and the juice
of half a lemon, boiled together.
Transparent Pudding.
Beat eight eggs very well; put them into a stew-pan, with half a pound of sugar
pounded fine, the same quantity of butter, and some nutmeg grated. Set it on the
fire, and keep stirring it till it thickens. Then set it into a basin to cool;
put a rich puff paste round the edge of the dish; pour in your pudding, and bake
it in a moderate oven. It will cut light and clear. You may add candied orange
and citron, if you like.
Batter Pudding.
Rub three spoonfuls of fine flour extremely smooth by degrees into a pint of
milk; simmer till it thickens; stir in two ounces of butter; set it to cool;
then add the yolks of three eggs: flour a cloth that has been wet, or
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Classic
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