White bread soufflé

(Recipe #9, page 164)

Pour boiling milk over 6–8 slices of zwieback and let them soak; while still warm, stir in a knob of butter (it must not be too thin). Add 2 ounces of grated almonds, 8–10 egg yolks, sugar, lemon to taste, and a cupful of previously refreshed raisins; finally fold in stiffly beaten egg whites and bake for 1 hour in a mold or soufflé dish.

Rice soufflé

(Recipe #3, pages 162 – 163)

Ingredients: ½ pound of rice, ¼ pound of butter, 8 eggs, ¼ pound of sugar 2/3 cups], lemon peel and cinnamon, a few pieces of ground zwieback, ¼ pound of washed and seeded raisins, and 1 quart of milk.

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).

Ordinary flour pudding, with yeast

(Recipe #29, pages 158 – 159)

Ingredients: 1¾ pound of good flour [6-1/3 cups], 1–2 ounces of dry yeast or 4 tablespoons of thick wet yeast, 3–4 ounces of melted butter, 4 tablespoons of sugar, raisins and currants to taste (7–8 ounces total), a scant ¾ quart of lukewarm milk, 2 eggs.

Rice pudding with raisins

(Recipe #9, page 154)

Ingredients: Rice, whole cinnamon and lemon peel, 6 eggs, 3 ounces of butter, 3 ounces of sugar, ¼ pound of well-washed and dried raisins.

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.

Plum pudding, with white bread

(Recipe #5, pages 152 – 153)

Ingredients: 6 whole eggs plus 6 egg yolks, ½ pound of fine flour, a scant ¾ quart of milk, 1 pound of fine 2-day old grated white bread, ¾ pound of finely chopped suet, ½ pound of seeded raisins, ½ pound of currants, and a bit of salt.

English plum pudding, no. 3

(Recipe #4, page 152)

Ingredients: 1 pound each of finely shredded firm beef suet, flour, seeded raisins, and currants, 8 eggs, ¼ pound sugar, 3 ounces of finely ground almonds, ½ a nutmeg, 1 teaspoon of salt, ½ ounce of citron, ½ ounce of orange peel, 1 wineglass of rum, and enough milk that a spoon can stand upright in the dough.

English plum pudding, no. 2

(Recipe #3, page 152)

Ingredients: ½ pound of raisins, ½ pound of currants, ½ pound of chopped suet, ½ pound zwieback crumbs, ½ pound sugar, ¼ pound of citron, 2–3 ounces of ground almonds, 2–3 ounces of orange peel, ½ a nutmeg, 1 wineglass of rum, and 4 whole eggs (without beating the whites).

English plum pudding, no. 1

Ingredients: 4 eggs, their whites beaten to soft peaks, ¾ quart of fresh cream, ½ pound of fine flour, ½ pound of finely chopped suet, ½ pound of well-washed currants, ¾ pound of seeded, coarsely chopped raisins, 2–3 ounces of butter, 1 ounce of sliced candied citron, 1 ounce of orange peel, ½ a nutmeg, half wineglass of rum, and a bit of salt.