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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.
COLLEGE PUDDING(General Remarks.) - (The Jewish Manual)
These are made in a similar way to Cumberland pudding, with the
omission of the apples, they are made in balls, and fried or baked in
cups. A sweet sauce is served with them.
College PuddingsMix well together eight ounces of dried and sifted
bread crumbs, (cost three cents,) two ounces of very finely chopped
suet, (cost two cents,) two ounces of currants, two eggs, and two ounces
of sugar, (cost together five cents,) a teaspoonful of salt, three
grates of nutmeg, and sufficient milk to moisten, about one cents'
worth; make the puddings up in little round balls, roll them first in
sifted bread crumbs; next dip them in beaten egg, and then roll them
again in bread crumbs; fry them in plenty of hot fat, and serve them
with sugar dusted over them. Five cents will cover the cost of frying
them; and a nice dishful will cost you about eighteen cents.
College Pudding No 1Beat up four eggs, with two ounces of flour, half a nutmeg, a little
ginger, and three ounces of sugar pounded, beaten to a smooth batter;
then add six ounces of suet chopped fine, six of currants well washed
and picked, and a glass of brandy, or white wine. These puddings are
generally fried in butter or lard, but they are better baked in an oven
in pattypans; twenty minutes will bake them; if fried, fry them till of
a nice light brown, or roll them in a little flour. You may add an ounce
of orange or citron minced very fine. When you bake them, add one more
egg, or two spoonfuls of milk.
College Pudding No 2Take of bread crumb, suet, very finely chopped, currants, and moist
sugar, half a pound of each, and four eggs, leaving out one white, well
beaten. Mix all well together, and add a quarter of a pint of white
wine, leaving part of it for the sauce. Add a little nutmeg and salt.
Boil it a full half hour in tea-cups; or you may fry it. This quantity
will make six. Pour over them melted butter, sugar, and wine.
College Pudding No 3A quarter of a pound of biscuit powder, a quarter of a pound of beef
suet, a quarter of a pound of currants, nicely picked and washed,
nutmeg, a glass of raisin wine, a few bitter almonds pounded,
lemon-peel, and a little juice. Fry ten minutes in beef dripping, and
send to table in wine sauce. Half these ingredients will make eight
College Pudding No 4A quarter of a pound of grated bread, the same quantity of currants, the
same of suet shred fine, a small quantity of sugar, and some nutmeg: mix
all well together. Take two eggs, and make it with them into cakes; fry
them of a light brown in butter. Serve them with butter, sugar, and
New College PuddingGrate a penny white loaf, and put to it a quarter of a pound of
currants, nicely picked and washed, a quarter of a pound of beef suet,
minced small, some nutmeg, salt, and as much cream and eggs as will make
it almost as stiff as paste. Then make it up in the form of eggs: put
them into a stewpan, with a quarter of a pound of butter melted in the
bottom; lay them in one by one; set them over a clear charcoal fire;
and, when they are brown, turn them till they are brown all over. Send
them to table with wine sauce.
Lemon-peel and a little juice may be added to the pudding.
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