The Kitchen Witch
A reminder of old recipes and household hints. Some of them very old.Archive for Pudding
Christmas Plum Pudding 1929
This was taken from an American book “Anyone can Bake” published in 1929 to promote Royal Baking Powder Co.
INGREDIENTS:
2 cups ground suet
2 cups breadcrumbs
2 cups flour
2 teaspoons baking powder
2 cups sugar
2 cups seeded raisins
2 cups currants
1 cup finely cut citron
1 cup finely cut fig
1 tablespoon finely cut orange peel
1 tablespoon finely cut lemon peel
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground mace
1 teaspoon salt
1 cup water
1 cup grape or other fruit juice
METHOD
1. Mix thoroughly all dry ingredients and add fruit
2. Stir in water and fruit juice and mix thoroughly
3. Add more water if necessary to make stiff dough
4. Fill greased moulds two-thirds full, and steam five or six hours.
5. This pudding should be prepared and cooked a week or more before used.
6. Before serving, seam one hour and serve with hard, lemon, or foamy sauce.
P.S I have no idea what is meant by hard, lemon or foamy sauce. And what is the difference between finely cut citron and lemon peel. Could citron be grapefruit?
© Photographer:Stanisław Kostrakiewicz | Agency: Dreamstime.com
Rice pudding- 1879
This is an 1879 recipe taken from:
“LESSONS IN COOKERY”
Handbook of the National Training School for Cookery (South Kensington, London)
to which is added
“THE PRINCIPLES OF DIET IN HEALTH AND DISEASE.”
By Thomas K. Chambers, M. D. 1879
INGREDIENTS
One and a half ounce of rice.
Butter.
One tablespoonful of moist sugar.
One pint of milk.
Time required, about two hours.
METHOD
1. Take a pint dish and butter it well inside.
2. Take one ounce and a half of rice and wash it well in two or three waters.
3. Put the rice into a buttered dish and sprinkle over it a tablespoonful of moist sugar.
4. Fill up the dish with new milk.
N. B. Nutmeg may be grated, or pounded cinnamon be sifted, over the top of the pudding before it is put in the oven.
5. Put the dish into a moderate oven (the heat should be about. 220) to bake for two hours.
6. “Watch it occasionally, and as the rice soaks up the milk, more milk should be added (carefully lifting up the skin and pouring the milk in at the side), so as to keep the dish always full.
