|VIEW THE MOBILE VERSION of www.homemadecookies.ca|| Informational|
Other Recipes from GENERAL REMARKS.General Remarks.
A Bola D'hispaniola.
German Or Spanish Puffs.
A Luction, Or A Rachael.
Sopa D'oro: Or Golden Soup.
Cocoa Nut Doce.
Cocoa Nut Pudding.
Tart De Moy.
French Roll Fritters.
BATTER PUDDING(General Remarks.) - (The Jewish Manual)
Stir in three ounces of flour, four beaten eggs, and one pint of milk,
sweeten to taste, and mix to a smooth batter about the thickness of
good cream, and boil in a buttered basin.
A CHERRY BATTER PUDDING.Stone and pick some fine cherries, put them into a buttered mould,
and pour over them a fine batter well sweetened, tie over the mould
closely, and boil one hour and a half; serve with sweet sauce. This
is a delicious pudding; plums or damsons are sometimes used instead of
BATTER PUDDINGOne teacup of matzoth-meal, one pint of milk, two eggs, three ounces of
brown sugar, two ounces of butter and the rind of a lemon. Mix the meal
into a batter with the milk and eggs, add the sugar, butter (melted),
grated rind of a lemon and a tablespoon of rum, if desired. Pour the
mixture in a greased basin or mold, and boil for one hour or bake for
BATTER PUDDING WITH BEEF ROAST. MRS. C. H. NORRIS.Put roast in oven, and cook within an hour of being done; then place a
couple of sticks across the pan and rest your roast upon them. Make a
batter according to the following rule, and pour it right into the
gravy in which the roast has been resting, cook an hour and serve:
Four eggs, tablespoon of sugar, one quart of milk, six tablespoons of
flour, and a piece of butter the size of a walnut.
APPLE BATTER PUDDING. MISS KITTIE M. SMITH.Mix together one cup flour, one teaspoonful of baking powder, a pinch
of salt; into this rub one tablespoonful of butter. Beat one egg, and
stir into it half a cup of milk; add this to the flour, etc. Pare and
slice two sour apples, and press into the dough. Bake about one-half
hour. The beauty of this pudding is that you are always sure of
success. This recipe makes enough for a family of four.
SAUCE.--One cup of sugar, two-thirds of a cup of butter, two
tablespoonfuls of flour, three gills of boiling water; boil three
minutes; flavor to taste.
BATTER PUDDINGA pound of beef-suet, chopped very fine.
A pint of molasses.
A pint of rich milk.
A large tea-spoonful of powdered nutmeg and cinnamon.
A little grated or chipped lemon-peel.
Indian meal sufficient to make a thick batter.
Warm the milk and molasses, and stir them together. Beat the eggs,
and stir them gradually into the milk and molasses, in turn with
the suet and indian meal. Add the spice and lemon-peel and stir
all very hard together. Take care not to put too much indian meal,
or the pudding will be heavy and solid.
Dip the cloth in boiling water. Shake it out, and flour it
slightly. Pour the mixture into it, and tie it up, leaving room
for the pudding to swell.
Boil it three hours. Serve it up hot, and eat it with sauce made
of drawn butter, wine and nutmeg.
When cold, it is good cut in slices and fried.
Apple Batter PuddingMRS. ERNEST F. WURTELE.
Stew the apples in a pie dish, when soft place the following batter on
top: one egg, one tablespoon each of sugar and butter, two
tablespoonfuls each of milk and flour, one teaspoon of baking powder,
bake forty five minutes in a slow oven, serve with cream.
Batter PuddingA frugal man, upon the whole,
Yet loved his friend, and had a soul;
Knew what was handsome, and would do't
On just occasion, coute qui coute.
He brought him bacon (nothing lean);
_Pudding_, that might have pleased a dean;
Cheese, such as men of Suffolk make,
But wished it Stilton for his sake.
Take six ounces of flour, a little salt, and three eggs; beat it well
with a little milk, added by degrees, till the batter becomes smooth;
make it the thickness of cream; put it into a buttered and floured bag;
tie it tightly; boil one and a half hour, or two hours. Serve with wine
Batter Pudding1 pint of milk, scalded, stir in 1 tablespoon corn starch and 2 of
flour, mixed with a little cold milk, beat 4 eggs (yolks and whites
separately), and, when the batter is cold, stir in first yolks, then
whites, and bake three quarters of an hour.
SAUCE.--1 cup sugar, 1/2 of butter, beaten to a cream, put over
tea-kettle, and stir in 1/2 pint whipped cream, and flavor with brandy.
Batter PuddingMake a batter, rather stiffer than pancake batter; beat up six eggs,
leaving out three of the whites, and put them to the batter, with a
little salt and nutmeg. This quantity is for a pint basin, and will take
one hour to boil.
Plain Batter Pudding Or With FruitPut six large spoonfuls of flour into a pan, and mix it with a quart of
milk, till it is smooth. Beat up the yolks of six and the whites of
three eggs, and put in; strain it through a sieve; then put in a
tea-spoonful of salt, one of beaten ginger, and stir them well
together. Dip your cloth in boiling water; flour it, and pour in your
pudding; tie it rather close, and boil it an hour. When sent to table,
pour melted butter over it. You may put in ripe currants, apricots,
small plums, damsons, or white bullace, when in season; but with fruit
it will require boiling half an hour longer.
Viewed 2216 times.
Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Another Excellent Receipt.
Cocoa Nut Pudding.
Calf's Feet Jelly.
A Simple White Soup.
A Very Fine Emmolient Drink.
A Rich Brown Gravy.
Least Viewed Recipes from The Jewish ManualTourte A La CrÊme.
Cutlets A La FranÇaise.
Stock Or ConsommÉ.
Rich Plum Cake.
To Stew Duck With Green Peas.
Casserole Au Riz.
To Pickle Melon Mangoes.
Sweetbreads Stewed Brown.
See Blankette Of Veal.
A Vol-au-vent Of Fruit.
A Fine Beefsteak Pie.
Cutlets In White Fricassee.
A Nice Breakfast Cake.
|Home Made Cookies.ca|