Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three-quarter pints of boiling milk
- one quart of milk
- a pinch of salt
- six egg-yolks
- four eggs beaten to a stiff froth
- two eggs per pint of the preparation
- three eggs
- three eggs beaten to a fairly stiff froth
- salt
Directions
2493—TAPIOCA
Sprinkle eight oz. of tapioca into one and three-quarter pints of boiling milk, containing four oz. of sugar, a pinch of salt and three oz. of butter.
Cook in the oven for twenty minutes; transfer the preparation to another saucepan, and add to it six egg-yolks, two and a half oz. of butter, and the whites of four eggs beaten to a stiff froth.
Pour the whole into a well-buttered cylinder-mould, sprinkled with tapioca, and poach in the _bain-marie_ until the preparation seems resilient to the touch. Let the pudding stand for seven or eight minutes before turning it out. Serve an English custard, a sabayon or a fruit sauce as accompaniment.
2494—SAGO PUDDING
Proceed as above, but substitute sago for the tapioca, and sprinkle the inside of the mould with sago. The treatment and adjuncts are the same.
2495—SEMOLINA PUDDING
Proceed as for No. 2493, but use semolina instead of tapioca, and sprinkle the mould with granulated semolina.
2496—VERMICELLI PUDDING
Proceed as for No. 2493, but use vermicelli, and sprinkle the mould with bits of vermicelli, which should not be broken up overmuch.
2497—FRESH-NOODLE PUDDING
Proceed in exactly the same way as for No. 2493.
2498—ENGLISH TAPIOCA, SAGO, AND SEMOLINA PUDDINGS, ETC.
Whatever be the paste used, it should be cooked in very slightly-sugared milk, flavoured according to fancy, and in the quantities given above. Thicken by means of two eggs per pint of the preparation; pour the whole into a buttered pie-dish, and cook in the oven in a _bain-marie_.
N.B.—All English puddings of this class are made in the same way, and, as already stated, are served in the dish in which they have cooked.
2499—BRAZILIAN PUDDING
Make the preparation for tapioca pudding and pour it into a mould, _clothed_ with sugar cooked to the _caramel_ stage.
Poach in a _bain-marie_ and serve plain.
2500—CHEVREUSE PUDDING
This is semolina pudding served with a Sabayon, flavoured with kirsch.
2501—RICE PUDDING
Prepare the rice as directed under No. 2404, and mix with it (per lb. of raw rice) the whites of fifteen eggs beaten to a stiff froth. Mould in buttered moulds sprinkled with raspings.
The cooking and the adjuncts are the same as for Nos. 2493, 2494, etc.
2502—ENGLISH RICE PUDDING
The quantities for this pudding are: six oz. of rice, one quart of milk (flavoured according to fancy), two oz. of sugar and three oz. of butter. The grains of rice should be kept somewhat firm, but the whole should be rather liquid. Thicken with three eggs; cook the preparation in the oven, in a pie-dish; and on taking the pudding out of the oven sprinkle its surface with icing sugar.
2503—RICE AND CHOCOLATE PUDDING
Add two oz. of chocolate to every lb. of the preparation of rice, made after No. 2404, and combine therewith the whites of three eggs beaten to a fairly stiff froth; pour the preparation into a buttered pie-dish, and cook in the oven.
Serve some chocolate custard (combined with its bulk of whisked cream) separately.
N.B.—This sweet may be served hot or cold.