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.
CUSTARD PUDDING(General Remarks.) - (The Jewish Manual)
To one desert spoonful of flour, add one pint of fresh milk and the
yolks of five eggs; flavor according to fancy, with sugar, nutmeg, or
lemon-peel; beat to a froth two whites of eggs and pour to the rest;
boil rather more than half an hour.
Custard PuddingStir a quart of milk very gradually into half a pint of flour--mix it
free from lumps, and put to it seven eggs, beaten with three
table-spoonsful of sugar, a tea-spoonful of salt, and half of a grated
nutmeg. Bake it three-quarters of an hour.
Custard Pudding No 1Take three quarters of a pint of milk, three tea-spoonfuls of flour, and
three eggs: mix the flour quite smooth with a little of the milk cold;
boil the rest, and pour it to the mixed flour, stirring it well
together. Then well beat the eggs, and pour the milk and flour hot to
them. Butter a basin, pour in the pudding. Tie it close in a cloth, and
boil it half an hour. It may be made smaller or larger, by allowing one
egg to one tea-spoonful of flour and a quarter of a pint of milk, and
proportionately shortening the time of boiling. It may be prepared for
boiling any time, or immediately before it is put into the saucepan, as
maybe most convenient. The basin must be quite filled, or the water will
Custard Pudding No 2Set on the fire a pint of milk, sweetened to your taste, with a little
cinnamon, a few cloves, and grated lemon-peel. Boil it up, and pour it
the moment it is taken off the fire upon the yolks of seven eggs and the
whites of four, stirring it well, and pouring it in by degrees. Boil it
in a well buttered basin, which will hold a pint and a half. Pour wine
sauce over it.
Custard Pudding No 3Boil a pint of milk and a quarter of a pint of good cream; thicken with
flour and water perfectly smooth; break in the yolks of five eggs,
sweetened with powdered loaf sugar, the peel of a lemon grated, and half
a glass of brandy. Line the dish with good puff paste, and bake for half
Custard Pudding No 4Take six eggs, one table-spoonful of flour, and a sufficient quantity of
milk to fill the pan. Boil it three quarters of an hour.
Custard PuddingWe give this pudding first because it affords an opportunity for giving
hints on making milk puddings generally, and because, properly made,
there is no more delicious pudding than this. It is besides most useful
and nutritious, not only for the dinner of healthy people, but for
children and invalids. But few cooks, however, make it properly; as a
rule too many eggs are used, to which the milk is added cold, and the
pudding is baked in a quick oven. The consequence is that the pudding
curdles and comes to table swimming in whey; or, even if this does not
happen, the custard is full of holes and is tough.
In the first place, milk for all puddings with eggs should be poured on
to the eggs boiling hot; in the next, the baking must be very slowly
done, if possible, as directed in the recipe; the dish containing the
pudding to be placed in another half-full of water. This, of course,
prevents the baking proceeding too rapidly, and also prevents the
pudding acquiring a sort of burned greasy flavour, which is injurious
for invalids. Lastly, too many eggs should not be used; the quantity
given, two to the pint of milk, is in all cases quite sufficient, and
will make a fine rich custard.
We never knew a pudding curdle, even with London milk a day old, if all
these directions were observed; but it is almost needless to say, that
the pudding made with new rich milk is much finer than one of inferior
Boil a pint and a half of milk with two ounces of lump sugar, or rather
more if a sweet pudding is liked, and pour it boiling hot on three eggs
lightly beaten--that is, just sufficiently so to mix whites and yolks.
Flavour the custard with nutmeg, grated lemon-peel, or anything which
may be preferred and pour it into a tart-dish. Place this dish in
another three-parts full of boiling water, and bake slowly for forty
minutes, or until the custard is firm. There is no need to butter the
dish if the pudding is baked as directed.
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