My very old British Good Housekeeping book does not specify the comparison for a wine glass, but in the wine section it refers to a 5 1/2 - 6 fl oz glass as a "good all purpose size".
I would think you add enough liquor to keep the mixture together, like adding fluid to a cake. The pud recipe in the book has 4 tbspn of brandy, 1/4 pt milk and the juice of 1 lemon and 1 orange. The second recipe only has 5 tbpns of liquid. It also has a mention of doing a pud in a pressure cooker which takes about 2 hours for a 1 lb pud. I like the idea of the slow cooker. Does anyone know how long to do it for? I usually heat mine on the day in the microwave for 3 minutes. I still have a small bought one from last year that I recently found in the cupboard. I am usually using store bought mincemeat the following year as well. I keep that in the fridge. Janice Janice Blair Crystal Lake, 50 miles northwest of Chicago, Illinois, USA www.jblace.com http://www.lacemakersofillinois.org ________________________________ From: Rick and Sharon Whiteley <[email protected]> To: [email protected] Sent: Sun, December 19, 2010 8:02:58 PM Subject: [lace-chat] old measures I'm having a horrific time steaming Christmas puddings. A few weeks ago our local paper published a Christmas pudding recipe from Mrs. Beeton's book. I thought it sounded rather nice, not too sweet (has no sugar at all). Well, today I started to make it. I kept putting the ingredients in a bowl ..didn't take long before I realised that my bowl wasn't big enough. I transferred everything to my big bread bowl ..it got filled too. I was getting a little alarmed by this time but continued adding more of the ingredients. Then came the first problem. It called for a "wine glass" of rum or brandy. What on earth is a wineglassful? There was a time when I knew but that's long forgotten. so, I got on the internet and typed in "what is a wine glassful" It came back with the answer that it's a full wine glass. That's a big help. Anyway, I just decided to wing it and hope for the best. Thinking anxiously ahead, I consulted my Margarite Paton cookbook, she's full of ideas on how to fix a dud pudding, in this case a well flavoured sauce should help. My next problem is how to steam all the b*#+%y puddings. I have a 2 quart, 1 quart, and three small puddings from this recipe .. I don't have that many suitable saucepans! I'm trying the oven method. There's only going to be 5 of us oldies for dinner, looks like we'll be eating Christmas pudding all year. One book did say you can fry the leftovers :) I would like to ask you founts of all knowledge out there "what, in ounces, is a wine glassful"? has anyone else had a disaster like this? What did you do to fix it ..besides flinging it out for the birds? Would birds like this sort of thing? Thanks. Sharon on rainy Vancouver Island To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected]. To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected].
