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GOOSEBERRY PUDDING

(Pastry Cakes) - (Seventy-five Receipts For Pastry Cakes, And Sweetmeats)







Half a pound of stewed pumpkin.
Three eggs.
A quarter of a pound of fresh butter, or a pint of cream.
A quarter of a pound of powdered white sugar.
Half a glass of wine and brandy mixed.
Half a glass of rose-water.
A tea-spoonful of mixed spice, nutmeg, mace and cinnamon.
Stew some pumpkin with as little water as possible. Drain it in a
colander, and press it till dry. When cold, weigh half a pound,
and pass it through a sieve. Prepare the spice. Stir together the
sugar, and butter, to cream, till they are perfectly light. Add to
them, gradually, the spice and liquor.
Beat three eggs very light, and stir them into the butter and
sugar alternately with the pumpkin.
Cover a soup-plate with puff-paste, and put in the mixture. Bake
it in a moderate oven about half an hour.
Grate sugar over it when cool.
Instead of the butter, you may boil a pint of milk or cream, and
when cold, stir into it in turn the sugar, eggs, and pumpkin.

Other Recipes


Gooseberry Pudding

Use either ripe or unripe English gooseberries for this pudding, stem

and pick off the flower, wash and cover with water and cook until

tender, strain through a sieve. Return to the fire, let it come to a

boil, sweeten to taste, flavor with cinnamon and some almonds blanched

and cut fine. Stiffen with potato flour as in other fruit puddings--a

tablespoonful to a quart of the puree--and mould and serve in the same

way.

Other Recipes


Gooseberry Pudding

Scald a quart of gooseberries, and pass them through a sieve, as you

would for gooseberry fool; add three eggs, three table-spoonfuls of

crumb of bread, three table-spoonfuls of flour, an ounce of butter, and

sugar to your taste. Bake it in a moderate oven.









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