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Classic
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page 104
some grated lemon-peel, and nutmeg. Let it stand a little while on the fire, but
not long enough to boil.
HARD SAUCE, FOR PUDDINGS OR DUMPLINGS.
Take a pound of fresh butter, and a pound of crushed sugar; work them well
together with a spoon, and put away in a cool place.
CHESTNUT PUDDING.
After blanching the chestnuts in boiling water, let them become dry; then put
them in a mortar, with a stick of vanilla, pound them well together, sift it
through a wire sieve into a saucepan, then break in (say to three dozen
chestnuts) eight eggs, beat them well together, boil a quart of milk and pour
over it; stir it well over the fire, until it becomes thick and adhesive, add a
few raisins, and a cup of wine, put it in a mould, place it in ice to get cold;
it is best frozen.
MINCE-MEAT PUDDING.
Butter a pan, and paper it neatly, put a layer of cake, either sponge or plain
pound cake, then put a layer of mince-meat, then a layer of cake, so on until
nearly full; then pour over it some rich boiled custard. Bake fifteen minutes.
CARROT PUDDING.
Take a pint of flour, and a pint and a half of carrots, minced up very finely,
or rather grated,
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