Francatelli Recipes for Puddings, Chapter 23
Welcome to FabulousFusionFood's Francatelli Recipes for Puddings — This page gives you the entire contents of the Twenty-third Chapter: Different Kinds of Puddings from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER XXIII.
No. 822.—BROWN-BREAD PUDDING.
Get ready the following ingredients : three-quarters of a pound of dry brown bread-crumbs, six ounces of pounded sugar, half a pint of whipped cream, some grated lemon-peel, pounded cinnamon, one pound of morel cherries, and eight eggs. Mix these ingredients together in a basin: remembering that the whites of eggs must be whipped firm. Next, grease smoothly the inside of a plain round mould, strew some brown bread-crumbs therein, fill the mould with alternate layers of the preparation and morel cherries, bake the pudding on a baking-sheet, in a moderate heat, and when done, turn it out on its dish, shake some cinnamon·sugar over it, pour some cherry-sauce round it, and serve.
Note.—This kind of pudding furnishes an excellent cold sweet.
No. 823.—SEMOLINA PUDDING.
Put half a pound of semolina in a stewpan with six ounces of sugar, four ounces of butter, a grain of salt, a pint of milk, a tablespoonful of orange-flower water, and a few ratafias ; stir this over the fire until it thickens, and keep stirring on the fire until it ceases to adhere to the sides of the stewpan ; it must then be removed from the fire, and after having vigorously worked in six whole eggs, spread the inside of a plain mould with butter; fill the mould with the preparation, and steam the pudding in the usual way, by placing it upon a plate turned upside-down in a stew pan, and surrounded with about three inches of boiling water ; the lid must be put close and the water kept on the gentle boil, so as to produce a continuous supply of steam with which to cook the pudding through ; this will require about an hour; and when done, turn the pudding out on its dish; pour some custard·whip, No. 93, or some fruit-sauce, No. 96, over it, and serve.
Note.—All kinds of farinaceous substances treated in this manner make excellent puddings.
No. 824.—VICTORIA PUDDING.
Put the following ingredients into a basin :—eight ounces of roughly-chopped marrow, six ounces of flour, four ounces of apricot jam, four ounces of chopped apples, four ounces of bread-crumbs, and of dried cherries and shred candied-peel,—weighing altogether six ounces ; four ounces of sugar, a teaspoonful of powdered cinnamon, cloves, and nutmeg, a pinch of salt, half a pint of cream, a glass of brandy, and five whole eggs : mix well together; fill a buttered mould with this, tie it up in a cloth in the usual way, and boil the pudding for an hour and a half; when done, turn it, dish, and serve with whip sauce, No. 98.
No. 824.—GERMAN PUDDING.
Prepare twelve ounces of brioche cut up in small dice, or the equivalent of crumb of bread or any other cake cut in the same way ; add the grated rind of a lemon, two ounces of sweet-almonds, and eight bitter-almonds pounded, six ounces of sultana raisins, a burnt-sugar custard in which there have afterwards been mixed six eggs, whipped raw, six ounces of sugar, and a glass of madeira. Mix altogether, and with this preparation fill a buttered mould ; steam the pudding in the usual way, and when turned out on its dish, serve with whip No. 93.
No. 825.—CABINET PUDDING.
Spread the inside of a mould with butter, and ornament the bottom and the sides with dried cherries, or raisins and candied-peel; fill the mould with alternate slices of sponge-cakes, and ratafias, or macaroons ; then fill up the mould with a cold custard made with seven eggs and a pint of milk boiled with six ounces of sugar, a glass of brandy, and the grated rind of a lemon ; all well mixed together; steam the pudding for an hour and a quarter, and when done, serve with arrowroot or whip sauce.
No. 826.—CHESTNUT PUDDING.
Put twelve ounces of chestnut farina (Crosse and Blackwell’s) into a stewpan, add six ounces of pounded sugar, a spoonful of vanilla sugar, a pinch of salt, four ounces of butter, and a pint of milk ; stir this over the fire until it thickens, and then quicken the motion of the spoon until the paste leaves the sides of the stewpan ; it must then be removed from the fire, and the yolks of six eggs incorporated therewith ; then mix in gently the six whites whipped firm, and use this preparation to fill a plain mould spread inside with butter ; place it on a baking-sheet, and bake it in an oven of moderate heat for about an hour ; when done, turn it out on its dish, pour some diluted apricot jam round it, and serve.
No. 827.—GINGER PUDDING.
Put a pint of milk in a stewpan with six ounces of sugar and six ounces of butter, and set this on the fire to boil; as soon as the milk rises, withdraw it, and throw in half a pound of flour, stir this quickly with a wooden spoon to mix it well, and then stir the paste over the fire for a few minutes, until it ceases to adhere to the sides of the stewpan ; it must then be withdrawn from the fire, and the yolks of six eggs, and four ounces of chopped preserved ginger well mixed in with it; after which gently incorporate the six whites whipped firm ; fill a mould spread with butter with this; steam the pudding in the usual way for an hour and a quarter, and serve with whip sauce, No. 99, in which there has been mixed the syrup from the ginger.
No. 828.—PINE-APPLE PUDDING.
To prepare this pudding, it is necessary to follow the directions given in the preceding number, substituting pine apple for ginger.
No. 829.—LEMON PUDDING.
Put the strained juice of six lemons, and the rind of three rubbed on lumps of sugar, into a basin with six ounces of bruised ratafias, and six ounces of sugar, a pint of cream, ten yolks of eggs, and six whites whipped; add a pinch of salt, and a little grated nutmeg ; work these ingredients together for five minutes with a whisk, and then pour the mixture into a pie-dish already furnished with a thin border of puff-paste round the rim of the dish, and reaching half way down to the bottom. Shake some bruised ratafias over the surface ; set the pudding on a baking-tin, and push it in the oven to bake for about half an hour, of a very light-fawn colour.
No. 830.—ORANGE PUDDING.
This is made in the same way as the foregoing ; ten oranges may be used for the purpose, and the rind of three to flavour the pudding.
No. 831.—PLAIN BREAD-PUDDING.
Put twelve ounces of bread-crumbs into a basin with six ounces of sugar, a pinch of salt, and the grated rind of a lemon ; pour a pint of boiling milk upon this, cover it with a plate, and allow it to soak for a quarter of an hour ; next, add four whole eggs ; mix well together, and use this preparation to fill a buttered mould or basin, and steam the pudding as usual; when done, serve with arrowroot sauce, No. 97.
No. 832.—RUSK PUDDING.
This is prepared as in the previous number, substituting eight ounces of rusks for the bread-crumbs.
No. 833.—APPLE PUDDING.
Peel a dozen good apples, cut them in small quarters, remove the cores, toss them in a saucepan over a slow fire, with a pat of butter, a little nutmeg, grated lemon-peel, and four ounces of sugar; and as soon as the apples become slightly softened, set them aside to cool; next, line a pudding-basin with suet-paste; fill it with the apples, cover it in with paste, tie the pudding up in a cloth, and boil it for an hour and a half.
No. 834.—PLUM PUDDING.
Put the following ingredients in a basin :—three-quarters of a pound of raisins, a like quantity of currants, six ounces of candied mixed-peel, one pound of chopped beef-suet, four ounces of chopped apples, one pound of flour, six ounces of bread-crumbs, half a pound of moist sugar, five eggs, half a pint of milk, a glass of brandy, half an ounce of pounded cloves, cinnamon, and grated nutmeg, and a few coriander-seeds, a teaspoonful of salt, and some grated lemon-peel; mix thoroughly, and boil the pudding either in a cloth or in a basin, or a plain mould, for four hours and a half ; and when done serve with whip sauce, No. 93.
No. 835.—TAPIOCA PUDDING.
Put ten ounces of tapioca into a stewpan with a quart of milk, six ounces of sugar, two ounces of butter, a pinch of salt, and some grated lemon-peel; stir this over the fire until it boils, then withdraw it; add four eggs mix well, and bake for half an hour in a pie-dish.
Note.—If the whites are whipped separately, and gently mixed in with the preparation, the pudding will be much lighter. All kinds of farinaceous substances may be prepared as above.
No. 836.—RASPBERRY-ROLL PUDDING.
First, make a pound of suet-paste in the following manner :—mix one pound of flour with half a pound of chopped suet, a good pinch of salt, one egg, and nearly half a pint of milk ; roll the paste up into a ball, and , then roll it out with a rolling-pin in the same manner as you would puff-paste, and give it four turns; this accomplished, roll the paste out square, to the thickness of rather less than a quarter of an inch; spread some raspberry, or any other kind of jam, all over this without allowing it to reach the edges of the paste ; and then proceed to roll it up, so as to fold the jam inside ; wet the ends of the pudding, press them securely together, spread out a cloth on the table, grease it with butter, strew some flour over this, place the pudding at the edge of the cloth fronting you, and roll the pudding up tight in it; tie the ends with string, put it in plenty of boiling water, and boil it for an hour and a half ; when turned out of the cloth, cut it up in slices, dredge them over with cinnamon-sugar, dish up neatly in a pile, and serve with cold cinnamon and lemon custard.
No. 837.—MUFFIN PUDDING.
Boil a pint and a half of milk or cream with a pinch of salt, six ounces of sugar. six bruised bitter-almonds, and a bit of cinnamon and lemon-peel; and when this has become partially cold, mix in six whole eggs, and strain this cold custard into a basin; next, cut either four muffins or crumpets into fingers, and lay them in rows on a dish, and with a spoon pour enough of the custard over the pieces of muffin to thoroughly soak them through. You then spread the inside of a plain mould with butter, and decorate the sides and bottom with candied-peel; place a close layer of the steeped fingers of muffin at the bottom of the mould ; spread a thin layer of orange-marmalade upon this, then another layer of muffin, and so on, until the mould is filled; after this you add a small glass of brandy to the remainder of the custard, and pour it very gently into the pudding-mould ; steam the pudding slowly for an hour and a quarter, and when on its dish, serve with almond whip, No. 93.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter XXIII: Different Kinds of Puddings.
CHAPTER XXIII.
DIFFERENT KINDS OF PUDDINGS.
Get ready the following ingredients : three-quarters of a pound of dry brown bread-crumbs, six ounces of pounded sugar, half a pint of whipped cream, some grated lemon-peel, pounded cinnamon, one pound of morel cherries, and eight eggs. Mix these ingredients together in a basin: remembering that the whites of eggs must be whipped firm. Next, grease smoothly the inside of a plain round mould, strew some brown bread-crumbs therein, fill the mould with alternate layers of the preparation and morel cherries, bake the pudding on a baking-sheet, in a moderate heat, and when done, turn it out on its dish, shake some cinnamon·sugar over it, pour some cherry-sauce round it, and serve.
Note.—This kind of pudding furnishes an excellent cold sweet.
Put half a pound of semolina in a stewpan with six ounces of sugar, four ounces of butter, a grain of salt, a pint of milk, a tablespoonful of orange-flower water, and a few ratafias ; stir this over the fire until it thickens, and keep stirring on the fire until it ceases to adhere to the sides of the stewpan ; it must then be removed from the fire, and after having vigorously worked in six whole eggs, spread the inside of a plain mould with butter; fill the mould with the preparation, and steam the pudding in the usual way, by placing it upon a plate turned upside-down in a stew pan, and surrounded with about three inches of boiling water ; the lid must be put close and the water kept on the gentle boil, so as to produce a continuous supply of steam with which to cook the pudding through ; this will require about an hour; and when done, turn the pudding out on its dish; pour some custard·whip, No. 93, or some fruit-sauce, No. 96, over it, and serve.
Note.—All kinds of farinaceous substances treated in this manner make excellent puddings.
Put the following ingredients into a basin :—eight ounces of roughly-chopped marrow, six ounces of flour, four ounces of apricot jam, four ounces of chopped apples, four ounces of bread-crumbs, and of dried cherries and shred candied-peel,—weighing altogether six ounces ; four ounces of sugar, a teaspoonful of powdered cinnamon, cloves, and nutmeg, a pinch of salt, half a pint of cream, a glass of brandy, and five whole eggs : mix well together; fill a buttered mould with this, tie it up in a cloth in the usual way, and boil the pudding for an hour and a half; when done, turn it, dish, and serve with whip sauce, No. 98.
Prepare twelve ounces of brioche cut up in small dice, or the equivalent of crumb of bread or any other cake cut in the same way ; add the grated rind of a lemon, two ounces of sweet-almonds, and eight bitter-almonds pounded, six ounces of sultana raisins, a burnt-sugar custard in which there have afterwards been mixed six eggs, whipped raw, six ounces of sugar, and a glass of madeira. Mix altogether, and with this preparation fill a buttered mould ; steam the pudding in the usual way, and when turned out on its dish, serve with whip No. 93.
Spread the inside of a mould with butter, and ornament the bottom and the sides with dried cherries, or raisins and candied-peel; fill the mould with alternate slices of sponge-cakes, and ratafias, or macaroons ; then fill up the mould with a cold custard made with seven eggs and a pint of milk boiled with six ounces of sugar, a glass of brandy, and the grated rind of a lemon ; all well mixed together; steam the pudding for an hour and a quarter, and when done, serve with arrowroot or whip sauce.
Put twelve ounces of chestnut farina (Crosse and Blackwell’s) into a stewpan, add six ounces of pounded sugar, a spoonful of vanilla sugar, a pinch of salt, four ounces of butter, and a pint of milk ; stir this over the fire until it thickens, and then quicken the motion of the spoon until the paste leaves the sides of the stewpan ; it must then be removed from the fire, and the yolks of six eggs incorporated therewith ; then mix in gently the six whites whipped firm, and use this preparation to fill a plain mould spread inside with butter ; place it on a baking-sheet, and bake it in an oven of moderate heat for about an hour ; when done, turn it out on its dish, pour some diluted apricot jam round it, and serve.
Put a pint of milk in a stewpan with six ounces of sugar and six ounces of butter, and set this on the fire to boil; as soon as the milk rises, withdraw it, and throw in half a pound of flour, stir this quickly with a wooden spoon to mix it well, and then stir the paste over the fire for a few minutes, until it ceases to adhere to the sides of the stewpan ; it must then be withdrawn from the fire, and the yolks of six eggs, and four ounces of chopped preserved ginger well mixed in with it; after which gently incorporate the six whites whipped firm ; fill a mould spread with butter with this; steam the pudding in the usual way for an hour and a quarter, and serve with whip sauce, No. 99, in which there has been mixed the syrup from the ginger.
To prepare this pudding, it is necessary to follow the directions given in the preceding number, substituting pine apple for ginger.
Put the strained juice of six lemons, and the rind of three rubbed on lumps of sugar, into a basin with six ounces of bruised ratafias, and six ounces of sugar, a pint of cream, ten yolks of eggs, and six whites whipped; add a pinch of salt, and a little grated nutmeg ; work these ingredients together for five minutes with a whisk, and then pour the mixture into a pie-dish already furnished with a thin border of puff-paste round the rim of the dish, and reaching half way down to the bottom. Shake some bruised ratafias over the surface ; set the pudding on a baking-tin, and push it in the oven to bake for about half an hour, of a very light-fawn colour.
This is made in the same way as the foregoing ; ten oranges may be used for the purpose, and the rind of three to flavour the pudding.
Put twelve ounces of bread-crumbs into a basin with six ounces of sugar, a pinch of salt, and the grated rind of a lemon ; pour a pint of boiling milk upon this, cover it with a plate, and allow it to soak for a quarter of an hour ; next, add four whole eggs ; mix well together, and use this preparation to fill a buttered mould or basin, and steam the pudding as usual; when done, serve with arrowroot sauce, No. 97.
This is prepared as in the previous number, substituting eight ounces of rusks for the bread-crumbs.
Peel a dozen good apples, cut them in small quarters, remove the cores, toss them in a saucepan over a slow fire, with a pat of butter, a little nutmeg, grated lemon-peel, and four ounces of sugar; and as soon as the apples become slightly softened, set them aside to cool; next, line a pudding-basin with suet-paste; fill it with the apples, cover it in with paste, tie the pudding up in a cloth, and boil it for an hour and a half.
Put the following ingredients in a basin :—three-quarters of a pound of raisins, a like quantity of currants, six ounces of candied mixed-peel, one pound of chopped beef-suet, four ounces of chopped apples, one pound of flour, six ounces of bread-crumbs, half a pound of moist sugar, five eggs, half a pint of milk, a glass of brandy, half an ounce of pounded cloves, cinnamon, and grated nutmeg, and a few coriander-seeds, a teaspoonful of salt, and some grated lemon-peel; mix thoroughly, and boil the pudding either in a cloth or in a basin, or a plain mould, for four hours and a half ; and when done serve with whip sauce, No. 93.
Put ten ounces of tapioca into a stewpan with a quart of milk, six ounces of sugar, two ounces of butter, a pinch of salt, and some grated lemon-peel; stir this over the fire until it boils, then withdraw it; add four eggs mix well, and bake for half an hour in a pie-dish.
Note.—If the whites are whipped separately, and gently mixed in with the preparation, the pudding will be much lighter. All kinds of farinaceous substances may be prepared as above.
First, make a pound of suet-paste in the following manner :—mix one pound of flour with half a pound of chopped suet, a good pinch of salt, one egg, and nearly half a pint of milk ; roll the paste up into a ball, and , then roll it out with a rolling-pin in the same manner as you would puff-paste, and give it four turns; this accomplished, roll the paste out square, to the thickness of rather less than a quarter of an inch; spread some raspberry, or any other kind of jam, all over this without allowing it to reach the edges of the paste ; and then proceed to roll it up, so as to fold the jam inside ; wet the ends of the pudding, press them securely together, spread out a cloth on the table, grease it with butter, strew some flour over this, place the pudding at the edge of the cloth fronting you, and roll the pudding up tight in it; tie the ends with string, put it in plenty of boiling water, and boil it for an hour and a half ; when turned out of the cloth, cut it up in slices, dredge them over with cinnamon-sugar, dish up neatly in a pile, and serve with cold cinnamon and lemon custard.
Boil a pint and a half of milk or cream with a pinch of salt, six ounces of sugar. six bruised bitter-almonds, and a bit of cinnamon and lemon-peel; and when this has become partially cold, mix in six whole eggs, and strain this cold custard into a basin; next, cut either four muffins or crumpets into fingers, and lay them in rows on a dish, and with a spoon pour enough of the custard over the pieces of muffin to thoroughly soak them through. You then spread the inside of a plain mould with butter, and decorate the sides and bottom with candied-peel; place a close layer of the steeped fingers of muffin at the bottom of the mould ; spread a thin layer of orange-marmalade upon this, then another layer of muffin, and so on, until the mould is filled; after this you add a small glass of brandy to the remainder of the custard, and pour it very gently into the pudding-mould ; steam the pudding slowly for an hour and a quarter, and when on its dish, serve with almond whip, No. 93.