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Classic
Cook Books
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page 89
Apple Pudding.
Take three pints of stewed apples, well mashed, melt a pound of butter, beat ten
eggs with two pounds of sugar, and mix all together with a glass of brandy and
wine; put in nutmeg to your taste, and bake in puff paste.
Quince Pudding.
Take six quinces, pare them, cut them in quarters, and stew them in a little
water with lemon peel; cover them and let them cook gently till soft, when mash,
or rub them through a sieve; mix them with sugar till very sweet, season with
mace and nutmeg; beat up four eggs and stir in with a pint of cream; bake it in
paste.
Potato Pudding.
Take a pound and a half of well mashed potatoes; while they are warm put in
three-quarters of a pound of butter; beat six eggs with three-quarters of a
pound of sugar, rolled fine, mix all well together, and put in a glass of
brandy; season with nutmeg, mace or essence of lemon, and bake in paste.
Cocoanut Pudding.
Take three-quarters of a pound of grated cocoanut, with the brown skin taken
off, half a pound of sugar, the same of butter, the whites of six eggs, beaten
light, half a pint of cream, a glass of brandy, or rose-water, and a quarter of
a pound of crackers, pounded fine, beat them together and bake in paste.
If you wish the pudding rich, take a pound of butter, the same quantity of
cocoanut, of sugar and whites of eggs, omitting the crackers and cream. Season
as above. This quantity will fill six dessert plates of large size.
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Classic
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