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Mrs.Holroyd receipt book, 1830-1900
Page 93b
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A War- Time Recipe GOLDEN PUDDING Mix together 4 oz breadcrumbs, 1 oz. flour, 1 oz. ground rice (optional), 1 teaspoonful baking powder, and 1/4 teaspoonful ground ginger. Cream 2 or 3 oz. margarine with 2 oz. sugar and 1 tablespoonful of syrup. Blend 2 tablespoonsful of syrup. Blend t tablespoonsful dried egg with 4 tablespoonsful water and a pinch of salt. Stir the dry ingredients and the egg mixture alternately into the creamed margarine, along with 2 tablespoonsful marmalade and a little milk, if necessary. Grease a pudding basin and decorate with a few sultanas (if possible) or chopped dates. Turn in the mixture carefully, cover with greased paper and steam for 2 hours. Serve with a sweet sauce or warmed syrup. (For four persons.) -1943 Sunday Times March 16th Ginger Wine 1 Gal water, 3 lbs sugar, 2 oz ginger, a little Isinglass, 1 lemon, 1 lb raisins - Boil the water, sugar, lemons (sliced) altogether half an hour, turn it hot into the cask over the raisins Chopped, when cool add a little yeast, about three weaks after take a little out dissolve the Isinglass in it & return to the Cask look warm -
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A War- Time Recipe GOLDEN PUDDING Mix together 4 oz breadcrumbs, 1 oz. flour, 1 oz. ground rice (optional), 1 teaspoonful baking powder, and 1/4 teaspoonful ground ginger. Cream 2 or 3 oz. margarine with 2 oz. sugar and 1 tablespoonful of syrup. Blend 2 tablespoonsful of syrup. Blend t tablespoonsful dried egg with 4 tablespoonsful water and a pinch of salt. Stir the dry ingredients and the egg mixture alternately into the creamed margarine, along with 2 tablespoonsful marmalade and a little milk, if necessary. Grease a pudding basin and decorate with a few sultanas (if possible) or chopped dates. Turn in the mixture carefully, cover with greased paper and steam for 2 hours. Serve with a sweet sauce or warmed syrup. (For four persons.) -1943 Sunday Times March 16th Ginger Wine 1 Gal water, 3 lbs sugar, 2 oz ginger, a little Isinglass, 1 lemon, 1 lb raisins - Boil the water, sugar, lemons (sliced) altogether half an hour, turn it hot into the cask over the raisins Chopped, when cool add a little yeast, about three weaks after take a little out dissolve the Isinglass in it & return to the Cask look warm -
Szathmary Culinary Manuscripts and Cookbooks
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