A fine apple soufflé

(Recipe #23, pages 166 – 167)

Ingredients: good cooking apples, preserves for filling them, ¼ pound of butter, ¼ pound of flour [a little less than 1 cup], ¼ pound [1/2 cup] of sugar, 6 eggs, ¼ quart [1 cup] of milk, and the peel of half a lemon.

Black bread soufflé

(Recipe #11, page 164)

Cream 7 ounces of butter, gradually stir in 10 egg yolks, 5 ounces of sugar, some cloves, cinnamon, cardamom, and lemon peel, 7 ounces of grated and sieved black bread, 3 ounces of currants, and (optionally) 1 ounce of almonds; finally fold the beaten egg whites into the dough. Bake for 1 hour.

Black bread pudding

(Recipe #31, page 159)

Ingredients: 6 ounces of butter, 6 ounces of sugar [3/4 cup], 8 eggs, some cloves, cinnamon, cardamom, lemon peel, ¼ pound of currants, ½ pound of stale black bread, grated and sieved.

Fruit pudding (highly recommended)

(Recipe #35, page 160)

Ingredients: 2 pounds + 2 ounces of 2-day-old white bread, nearly 1 quart of milk, ¼ pound of butter, 10 eggs, depending on how acidic the fruit is 6–8 ounces of powdered sugar [1-1/2 to 2 cups], lemon peel, and cinnamon, and (optionally) ¼ pound of currants.

White bread pudding (very tasty)

(Recipe #34, page 160)

Ingredients: 2 pounds + 2 ounces of 2-day-old white bread, ¼ pound of butter, 10 eggs, ¼ pound of sugar [2/3 cups], ¼ pound of currants, cinnamon or lemon peel, and a small glass of rum or arrack. The addition of 2½ ounces of slivered or coarsely ground almonds, ½ ounce of citron, and some cloves and cardamom makes the pudding especially fine.

Prince Regent pudding (very good)

(Recipe #33, page 159)

Ingredients: ¼ pound of seeded raisins, ¼ pound of currants, ¼ pound of slivered almonds, 6 ounces of sugar [3/4 cup], 14 eggs, a scant ¾ quart of milk, 18 ounces of 2-day-old wheat bread (weighed without the crust).

Currant pudding (excellent)

(Recipe #14, page 155)

Ingredients: ¼ pound of butter, ½ pound of fine flour [about 1-3/4 cups], a good ½ quart of milk, 8 large eggs, 3 heaping tablespoons of sieved sugar, the grated peel of a lemon or a generous half a nutmeg, ½ pound of good well-washed and dried currants, 7 ounces of grated stale white bread, and a generous half-wineglass of rum or arrack.

Rice flour pudding (no. 2)

(Recipe #11, page 154)

Ingredients: 7 ounces [approx. 1-1/4 cups] of rice flour, a good ½ quart of milk, ¼ pound of washed currants, 3 ounces of butter, 3 ounces [1/2 cup] of sugar, 6 eggs, 1 teaspoon of cinnamon.

English currant pudding

(Recipe #7, page 153)

Combine 1 pound [3-1/2 – 4 cups] of fine flour with ½ pound of very finely chopped suet and a bit of salt; stir in 2 eggs beaten to a froth, a generous ¼ quart of high-fat milk, 2 ounces [1/4 cup] of sugar, 7 ounces of currants, 7 ounces of seeded raisins, and seasonings to taste. Finally mix in a glass of rum and boil the pudding in a mold for 4–6 hours.

New rolled English pudding

(Recipe #6, page 153)

Ingredients: 1 pound of fine flour, ½ pound of finely chopped suet, 1 egg, 1 small cup of cold water, 1 spoonful of sugar.