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Classic
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page 141
citron mixed fine, one of orange, a handful of sugar, half a nutmeg, three eggs
beaten, yolk and white separately. Mix, and make into the size and shape of a
goose-egg. Put half a pound of butter into a frying-pan; and, when melted and
quite hot, stew them gently in it over a stove; turn them two or three times
till of a fine light brown. Mix a glass of brandy with the batter.
Serve with pudding-sauce.
Boiled Bread Pudding.
Grate white bread; pour boiling milk over it, and cover close. When soaked an
hour or two, beat it fine, and mix with it two or three eggs well beaten.
Put it into a basin that will just hold it; tie a floured cloth over it, and put
it into boiling water. Send it up with melted butter poured over.
It may be eaten with salt or sugar.
Prunes, or French plums, make a fine pudding instead of raisins, either with
suet or bread pudding.
Another and richer.--On half a pint of crumbs of bread pour half a pint of
scalding milk; cover for an hour. Beat up four eggs, and when strained, add to
the bread, with a tea-spoonful of flour, an ounce of butter, two ounces of
sugar, half a pound of currants, an ounce of almonds beaten, with orange-flower
water, half an ounce of orange, ditto lemon, ditto citron. Butter a basin that
will exactly hold it, flour the cloth, and tie tight over, and boil one hour.
Brown Bread Pudding.
Half a pound of stale brown bread grated, ditto of currants, ditto of shred
suet, sugar and nutmeg; mix with four eggs, a spoonful of brandy, and two
spoonfuls of cream; boil in a cloth or basin that exactly holds it three or four
hours.
Nelson Puddings.
Pot into a Dutch oven six small cakes called Nelson-balls, or rice-cakes made in
small tea-cups. When quite hot, pour over them boiling melted butter, white
wine, and sugar; and serve.
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