English Molasses Pudding

A quarter pound of raw potatoes, scraped, a quarter pound of raw carrots, scraped, a quarter pound of currants, and the same quantity, each, of suet chopped fine, and flour; a little salt and allspice. Mix all these well together, and make it the consistence of a pudding for boiling by stirring in molasses. About two tablespoon-fuls will be enough, or it may require rather more. This should be put into a greased pudding mould and boiled two hours. It may be served up either with or without sweet sauce.

Victoria's Pudding

Three ounces of stale French roll in fine crumbs, two ounces of sweet almonds, blanched and pounded, half an ounce of ratafias, three ounces of loaf sugar, two ounces of beef marrow, chopped, one ounce of baked flour, half a pint of milk, and three fresh eggs; mix these ingredients, and beat them briskly for ten minutes, then let it stand in a cool place for an hour; beat again for ten minutes, put it into a mould rubbed well with butter, and tastefully stuck with dried cherries or raisins (stoned); tie a cloth oyer, put it into plenty of boiling water, and boil fast for two hours and a half.

An Excellent Family Pudding Of Cold Potatoes, With Eggs, Etc

Take some cold potatoes, bruise them through a colander with a wooden spoon; then beat up eggs with a pint of good milk, and stir in the potatoes - the proportion of eggs to potatoes should be four eggs to six large or twelve middle-sized potatoes; sugar and season to taste; bake half an hour. A little peach marmalade, or any kind of jam or preserves may be eaten with it.

A Savory Or Sweet Dripping Pudding

Six ounces of dripping to twelve ounces of flour, half of the dripping to be well rubbed into the flour, with a little salt; then, with water, work into a stiff paste; roll it out thin, and add the remainder of the dripping by spreading it thinly over the paste, then fold it over, and roll it out again; repeat the process, and then work into a round pudding; put it into a basin; set it in boiling water, and continue to boil for two hours. This may be eaten as a sweet pudding, with jam, molasses, or sugar.

Pudding Of Calf's Feet

Pick the meat from three well-boiled and cleaned calf's feet; chop it fine with half a pound of fresh beef suet; grate the crumb of about half a pound of bread; shred some orange-peel, and some citron to taste; beat six eggs into a froth; mix these ingredients thoroughly together, and add a wineglassful of brandy, and half a nutmeg grated; boil in a cloth for three hours; serve with sweet sauce.

Tapioca Pudding

Soak in a quart of water eight tablespoonfuls of tapioca, until it is quite soft; then add five eggs well beaten, nutmeg and wine or rose water, to your taste. It needs no sauce, and may be made as sweet as custard. The tapioca needs washing first in cold water. Bake it in a buttered dish, and have it out of the oven long enough to be only warm when eaten.

Soda Pudding

Mix together four eggs, four tea-cupfuls of flour, one of brown sugar, the same quantity of butter, and a teaspoonful of soda. Bake the pudding in a mould, and serve it with wine sauce, which may be made with milk, instead of water.

Amsterdam Pudding

Half a pound of sweet, and six bitter almonds, blanched and pounded to a paste, half a pound of fresh butter, beaten to cream, half a pound of loaf sugar, clarified by boiling in the juice of two oranges, a quarter of a pound of raisins, stoned and chopped, a quarter of a pound of mixed candied peel, chopped, half a pound of sweet apples, chopped, a quarter of a pound of currants, washed and rubbed dry, half a pound of orange marmalade, half a pint of thick cream, a wineglassful of Schiedam, and six fresh eggs well beaten. Mix the almonds, butter, half of the sugar, the cream and eggs, and beat till in a smooth, soft paste. Mix all the fruit together; add the remainder of the sugar and the spirit. Butter a tin cake mould, and lay in the almond mixture and fruit in alternate layers till all is used up; bake in a moderate oven about two hours. Turn out carefully and serve, hot or cold.

Diplomatic Pudding

Put half a pint of cream, four ounces of loaf sugar, and the grated rind of a lemon into an enamelled saucepan, and place it over a gentle fire; when nearly boiling, stir in six ounces of crumbs of bread, one ounce of flour, three ounces of beef-suet, and one ounce of beef-marrow, chopped; stir over the fire for ten minutes; then turn it into a basin to get cold. Stone and mince two ounces of Muscadel raisins, chop two ounces of candied orange-peel, wash and rub dry two ounces of currants and one ounce of sultana raisins, beat four fresh eggs; mix these ingredients together; add the sixth part of a nutmeg, grated, a wine-glassful of rum, and a wineglassful of orange water; beat the mixture for a quarter of an hour, or longer. Butter a mould, stick it fancifully with Muscadel raisins, put in the pudding, tie it closely over, and boil rapidly for two hours. Serve with the following sauce in the dish: Dissolve three ounces of loaf sugar in the strained juice of two sweet oranges; boil till it becomes a thick syrup; then add three tablespoonfuls of rum.