1786.—BRANDY PUDDING. (Fr.—Pouding au Cognac.)
Ingredients.—1 wineglassful of brandy, ½ a pint of cream, ½ a pint of milk, 4 eggs, a stale French roll, 2 ozs. of macaroons or ratafias, 4 ozs. of sugar, ½ a teaspoonful of grated lemon-rind, grated nutmeg, glacé cherries.
Method.—Decorate a well-buttered mould with halved cherries, and afterwards line it with thin slices of roll. About ½ fill the mould with alternate layers of macaroons and sliced roll, adding a few cherries, the brandy, and a little sugar. Mix the eggs, cream, and milk, add the sugar, lemon-rind, and a little nutmeg, and pour the whole into the mould. Let it stand for 1 hour, then steam it gently for 1½ hours, and serve with a suitable sauce.
Time.—1½ hours. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 6 or 7 persons.
1787.—BREAD PUDDING, BAKED.
Ingredients.—8 ozs. of stale bread, 4 ozs. of raisins or currants, cleaned and picked, 2 ozs. of finely-chopped suet, 2 ozs. of sugar, 1 egg, a little milk, a good pinch of nutmeg.
Method.—Break the bread into small pieces, cover them with cold water, soak for ½ an hour, then strain and squeeze dry. Beat out all the lumps with a fork, and stir in the sugar, suet, raisins, nutmeg, and mix well. Add the egg, previously beaten, and as much milk as is necessary to make the mixture moist enough to drop readily from the spoon. Pour into a greased piedish and bake gently for about 1 hour. When done, turn out on to a hot dish, and dredge well with sugar.
Time.—1¾ to 2 hours. Average Cost, 4d. to 5d. Sufficient for 5 or 6 persons.
1788.—BREAD PUDDING, BOILED.
Ingredients.—1 lb. of stale bread, 6 ozs. of raisins or currants, cleaned and picked, 3 ozs. of finely-chopped suet, 3 ozs. of sugar, 2 ozs. of peel, 1 egg, ¼ of a pint of milk, a good pinch of nutmeg.
Method.—Break the bread into small pieces, cover with cold water, soak for ½ an hour, then strain and squeeze dry. Beat out all the lumps with a fork, add the raisins, suet, sugar, peel and nutmeg, and mix well. Beat the egg, add to it the milk, and stir into the rest of the ingredients. Put into a greased basin, and steam or boil for 2 hours. Serve with a sweet sauce, if liked.
Time.—About 3 hours. Average Cost, 8d. Sufficient for 5 or 6 persons.
