Boiled Puddings

Appears in

Modern Cookery for Private Families

Modern Cookery for Private Families

Published 1845

About

'Brilliant app for foodies'

'Spotify of cookbooks'

In this section

General Directions

To Clean Currants for Puddings or Cakes

To Steam a Pudding in a Common Stewpan or Saucepan

To Mix Batter for Puddings

Suet-Crust, for Meat or Fruit Puddings

Butter Crust for Puddings

Savoury Puddings

Beef-Steak, or John Bull’s Pudding

Small Beef-Steak Pudding

Ruth Pinch’s Beef-Steak Pudding

Partridge Pudding

Wine Sauce for Sweet Puddings

Common Wine Sauce

Punch Sauce for Sweet Puddings

For Clear Arrow-Root Sauce

A German Custard Pudding-Sauce

A Delicious German Pudding-Sauce

Red Currant or Raspberry Sauce (Good)

Common Raspberry-Sauce

Superior Fruit-Sauces for Sweet Puddings

Pine-Apple Pudding-Sauce

A Very Fine Pine-Apple Sauce or Syrup, for Puddings or Other Sweet Dishes

German Cherry Sauce

Common Batter Pudding

Another Batter Pudding

Black-Cap Pudding

Batter Fruit Pudding

Kentish Suet Pudding

Another Suet Pudding

Apple, Currant, Cherry, or Other Fresh Fruit Pudding

A Common Apple Pudding

Herodotus’ Pudding

The Publisher’s Pudding

Her Majesty’s Pudding

Common Custard Pudding

Prince Albert’s Pudding

German Pudding, and Sauce. (Very Good.)

The Welcome Guest’s Own Pudding (Light and Wholesome)

A Cabinet Pudding

A Very Fine Cabinet Pudding

Snowdon Pudding

Very Good Raisin Puddings

The Elegant Economist’s Pudding

Pudding a la Scoones

Ingoldsby Christmas Puddings

Small and Very Light Plum Pudding

Vegetable Plum Pudding

The Author’s Christmas Pudding

A Kentish Well Pudding

A Bread Pudding

A Brown Bread Pudding

A Good Boiled Rice Pudding

Cheap Rice Pudding

Rice and Gooseberry Pudding

Fashionable Apple Dumplings

Orange Snow-Balls

Apple Snow-Balls

Light Currant Dumplings

Lemon Dumplings

Suffolk, or Hard Dumplings

Norfolk Dumplings

Sweet Boiled Patties (Good)

Boiled Rice to be Served with Stewed Fruits, Preserves or Raspberry Vinegar

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