Chapter XX
Reading edition
BOILED PUDDINGS.
Page
General Directions 395
To clean Currants for Puddings or Cakes 397
To steam a Pudding in a common stewpan or saucepan 397
To mix Batter for Puddings 397
Suet Crust for Meat or Fruit Pudding 398
Butter Crust for Puddings 398
Savoury Puddings 399
xxiBeef-steak, or John Bull’s Pudding 399
Small Beef-steak Pudding 400
Ruth Pinch’s Beef-steak Pudding 401
Mutton Pudding 401
Partridge Pudding (very good) 401
A Peas Pudding (to serve with Boiled Pork) 401
Wine-sauce for Sweet Puddings 402
Common Wine-sauce 402
Punch-sauce for Sweet Puddings 402
Clear arrow-root-sauce (with receipt for Welcome Guest’s Pudding) 403
A German Custard Pudding-sauce 403
A delicious German Pudding-sauce 403
Red Currant or Raspberry-sauce (good) 404
Common Raspberry-sauce 404
Superior Fruit Sauces for Sweet Puddings 404
Pine-apple Pudding-sauce 405
A very fine Pine-apple Sauce or Syrup for Puddings, or other Sweet Dishes 405
German Cherry-sauce 406
Common Batter Pudding 406
Another Batter Pudding 406
Black-cap Pudding 407
Batter Fruit Pudding 407
Kentish Suet Pudding 407
Another Suet Pudding 408
Apple, Currant, Cherry, or other Fresh Fruit Pudding 408
A common Apple Pudding 409
Herodotus’ Pudding (A genuine classical receipt) 409
The Publisher’s Pudding 410
Her Majesty’s Pudding 410
Common Custard Pudding 411
Prince Albert’s Pudding 411
German Pudding and Sauce (very good) 412
The Welcome Guest’s own Pudding (light and wholesome. Author’s receipt) 412
Sir Edwin Landseer’s Pudding 412
A Cabinet Pudding 413
A very fine Cabinet Pudding 414
Snowdon Pudding (a genuine receipt) 414
Very good Raisin Puddings 415
The Elegant Economist’s Pudding 415
Pudding à la Scoones 416
Ingoldsby Christmas Puddings 416
Small and very light Plum Pudding 416
Vegetable Plum Pudding (cheap and good) 417
The Author’s Christmas Pudding 417
A Kentish Well-Pudding 417
Rolled Pudding 418
A Bread Pudding 418
A Brown Bread Pudding 419
A good boiled Rice Pudding 419
Cheap Rice Pudding 420
Rice and Gooseberry Pudding 420
Fashionable Apple Dumplings 420
Orange Snow-balls 420
Apple Snow-balls 421
Light Currant Dumplings 421
Lemon Dumplings (light and good) 421
Suffolk, or hard Dumplings 421
Norfolk Dumplings 421
Sweet boiled Patties (good) 422
Boiled Rice, to be served with stewed Fruits, Preserves, or Raspberry Vinegar 422