
The pudding and pastry book
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About This Book
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and repu...
Chapters (427)
- The New Cookery Books
- THE NEW COOKERY BOOKS.
- The Pudding and Pastry Book
- Preface
- General Directions
- Table of Measures
- Milk Puddings
- Apple Tapioca Pudding
- Bread and Butter Pudding
- *Bread Pudding
- Gâteau de Riz
- Rice Cream
- *Plain Rice Pudding
- Rice Pudding with Apples or Raisins
- *Rice Soufflé
- Tapioca Pudding—I
- *Tapioca Pudding—II
- Boiled Custards
- General Directions
- Plain Custard
- Caramel Custard
- *Chestnut Custard
- *Chocolate Custard
- *Coffee Custard
- *Tapioca Custard
- Baked Custards
- General Directions
- Baked Custard (plain)
- *Caramel Custard
- Chocolate Custard
- *Cocoanut Custard
- Coffee Custard
- *Crème Brûlée
- *Crème Renversée
- Lemon Custard
- Fruit Dishes
- Baked Apples—I
- Baked Apples—II
- Baked Bananas
- Flaming Peaches
- Grated Pine-Apple
- Miroton
- *Rum Tutti Frutti
- Stewed Fruit
- Stewed Apples
- *Stewed Figs
- Stewed Peaches
- Stewed Pears—I
- Stewed Pears—II
- Stewed Pears (White)
- Stewed Prunes
- Strawberries and Cream
- Fruit Salad
- Orange Salad
- Orange and Cocoanut Salad
- Pine Apple Salad
- Pancakes
- General Directions
- Pancakes—I (French Receipt)
- Pancakes—II (American)
- Pancakes with Jam
- *French Pancakes
- Rice Pancakes
- Fritters
- General Directions
- Batter for Fritters—I
- Batter for Fritters—II
- Fruit Fritters
- Henriettes
- Orange Fritters
- Pine-Apple Fritters
- Portuguese Fritters
- Soufflé Fritters
- Strawberry Fritters
- Omelets
- General Directions
- Sweet Omelet—I
- Sweet Omelet—II
- Foam Omelet
- Orange Omelet
- Rum Omelet
- Baked Soufflés
- General Directions
- Chocolate Soufflé
- Coffee Soufflé
- Maraschino Soufflé
- Omelette Soufflée
- Punch Soufflé
- Soufflé Royal
- Strawberry Soufflé
- Vanilla Soufflé
- Soufflé Puddings
- General Directions
- Almond Soufflé
- Chocolate Soufflé
- Chocolate Soufflé with Almonds
- Cream Soufflé
- Lemon Soufflé
- Hot Puddings
- Albemarle Pudding
- *Apple and Apricot Charlotte
- Apple Custard
- *Bread and Rum Pudding
- *Cherry Pudding
- Christmas Plum Pudding—I
- Christmas Plum Pudding—II
- *Dutch Apple Cake
- Fig Pudding
- Friar’s Omelet
- *Gooseberry Pudding
- Ginger Pudding
- *Italian Mousse
- *Little Citron Puddings
- Marmalade Pudding
- Mousse à la Mangara
- Palace Pudding
- *Pine-Apple and Rice Mould
- Plum Pudding
- *Strawberry Shortcake
- Sauces
- General Directions
- Banana Sauce
- Chocolate Sauce
- Custard Sauce
- Foam Sauce
- Fruit Sauce
- Golden Sauce
- Golden Syrup or Molasses Sauce
- Hard Sauce
- Hard Sauce with Fruit
- Jelly Sauce
- Lemon Sauce
- Melted Butter
- Sabaillon
- Whipped Cream Sauce
- Wine Sauce—I
- Wine Sauce—II
- Jellies
- General Instructions
- Calf’s Foot Jelly
- Gelatine Jelly
- Cranberry Jelly
- *Claret Jelly
- *Gelée Fouettée
- *Lemon Froth
- Maraschino Jelly
- Orange Baskets
- Orange Jelly
- *Prune Jelly
- Rhubarb Jelly
- Creams
- *Bavarian Cream—I
- Bavarian Cream—II
- Chartreuse of Orange
- *Chartreuse of Strawberries
- *Chestnut Cream
- *Chocolate Bavarois
- Crème aux Fruits
- Crème Hollandaise
- Noyau Cream
- *Orange Cream
- Rhenish Cream
- Rice Cream
- Strawberry Cream
- Strawberry or Raspberry Cream
- Cold Puddings
- Charlotte Russe
- Chocolate Blanc-Mange
- Chocolate Meringue
- Cornflour Pudding
- *Cream Whip
- Danish Pudding
- *Ginger Pudding
- Gooseberry Fool
- *Lemon Soufflé
- *Marrons à la Celestiné
- Meringues
- Milk Jelly
- *Mousse aux Fruits Givrés
- Orange Charlotte
- *Pain aux Fruits
- *Pine Apple Meringue
- *Pines on Horseback
- *Queen of Puddings
- *Spanish Cream
- *Strawberry Sponge
- *King’s Soufflé
- Pastry
- General Directions
- Plain Pastry—I
- Plain Pastry—II
- *Plain Pastry Crust—III
- *Puff Pastry
- *Rich Crust—IV
- *Short Crust—V
- Biscuit Paste—VI
- Open Tarts and Tartlets
- Almond Tartlets—I
- Almond Tartlets—II
- Chocolate Cream Tartlets
- Cream Tartlets
- Cream and Fruit Tartlets
- Fruit Tartlets
- Lemon Cheesecakes
- Mincemeat
- Orange Tartlets
- Strawberry Tartlets
- American Pies
- General Directions
- Apple Pie
- Cocoanut Pie
- Custard Pie
- Lemon Pie—I
- Lemon Pie—II
- Mincemeat
- Mock Mincemeat
- Pine-Apple Pie
- Ices
- General Directions
- Cream Ices
- *Cream Ice—I
- Cream Ice—II
- Brown Bread Cream Ice
- *Caramel Cream Ice
- *Chestnut Cream Ice
- Coffee Cream Ice
- Fruit Cream Ice
- *Strawberry Cream Ice
- Tutti Frutti
- Water Ices
- Syrup
- *Cherry Water Ice
- Frozen Macedoine of Fruit with Champagne
- *Frozen Punch
- Fruit Water Ice
- Lemon Water Ice
- Maraschino Punch
- Orange Water Ice
- *Pine-Apple Water Ice
- Raspberry Water Ice
- *Strawberry Punch
- Iced Puddings, Mousses, Parfaits, etc.
- *Caramel Mousse
- *Chestnut Mousse
- *Frozen Fruit
- Nesselrode Pudding
- *Parfait (Chocolate)
- *Parfait (Coffee)
- *Strawberry Cream
- *Strawberry Mousse
- *Vanilla and Chocolate Soufflé
- Cream Ice Enclosed in a Hot Soufflé
- Sugars
- Coloured Sugars
- Orange and Lemon Sugar
- Sugared Fruits
- Index
- [Pg v]
- [Pg vi]
- [Pg vii]
- [Pg viii]
- [Pg 1]
- [Pg 2]
- [Pg 3]
- [Pg 4]
- [Pg 5]
- [Pg 6]
- [Pg 7]
- [Pg 8]
- [Pg 9]
- [Pg 10]
- [Pg 11]
- [Pg 12]
- [Pg 13]
- [Pg 14]
- [Pg 15]
- [Pg 16]
- [Pg 17]
- [Pg 18]
- [Pg 19]
- [Pg 20]
- [Pg 21]
- [Pg 22]
- [Pg 23]
- [Pg 24]
- [Pg 25]
- [Pg 26]
- [Pg 27]
- [Pg 28]
- [Pg 29]
- [Pg 30]
- [Pg 31]
- [Pg 32]
- [Pg 33]
- [Pg 34]
- [Pg 35]
- [Pg 36]
- [Pg 37]
- [Pg 38]
- [Pg 39]
- [Pg 40]
- [Pg 41]
- [Pg 42]
- [Pg 43]
- [Pg 44]
- [Pg 45]
- [Pg 46]
- [Pg 47]
- [Pg 48]
- [Pg 49]
- [Pg 50]
- [Pg 51]
- [Pg 52]
- [Pg 53]
- [Pg 54]
- [Pg 55]
- [Pg 56]
- [Pg 57]
- [Pg 58]
- [Pg 59]
- [Pg 60]
- [Pg 61]
- [Pg 62]
- [Pg 63]
- [Pg 64]
- [Pg 65]
- [Pg 66]
- [Pg 67]
- [Pg 68]
- [Pg 69]
- [Pg 70]
- [Pg 71]
- [Pg 72]
- [Pg 73]
- [Pg 74]
- [Pg 75]
- [Pg 76]
- [Pg 77]
- [Pg 78]
- [Pg 79]
- [Pg 80]
- [Pg 81]
- [Pg 82]
- [Pg 83]
- [Pg 84]
- [Pg 85]
- [Pg 86]
- [Pg 87]
- [Pg 88]
- [Pg 89]
- [Pg 90]
- [Pg 91]
- [Pg 92]
- [Pg 93]
- [Pg 94]
- [Pg 95]
- [Pg 96]
- [Pg 97]
- [Pg 98]
- [Pg 99]
- [Pg 100]
- [Pg 101]
- [Pg 102]
- [Pg 103]
- [Pg 104]
- [Pg 105]
- [Pg 106]
- [Pg 107]
- [Pg 108]
- [Pg 109]
- [Pg 110]
- [Pg 111]
- [Pg 112]
- [Pg 113]
- [Pg 114]
- [Pg 115]
- [Pg 116]
- [Pg 117]
- [Pg 118]
- [Pg 119]
- [Pg 120]
- [Pg 121]
- [Pg 122]
- [Pg 123]
- [Pg 124]
- [Pg 125]
- [Pg 126]
- [Pg 127]
- [Pg 128]
- [Pg 129]
- [Pg 130]
- [Pg 131]
- [Pg 132]
- [Pg 133]
- [Pg 134]
- [Pg 135]
- [Pg 136]
- [Pg 137]
- [Pg 138]
- [Pg 139]
- [Pg 140]
- [Pg 141]
- [Pg 142]
- [Pg 143]
- [Pg 144]
- [Pg 145]
- [Pg 146]
- [Pg 147]
- [Pg 148]
- [Pg 149]
- [Pg 150]
- [Pg 151]
- [Pg 152]
- [Pg 153]
- [Pg 154]
- [Pg 155]
- [Pg 156]
- [Pg 157]
- [Pg 158]
- [Pg 159]
- [Pg 160]
- [Pg 161]
- [Pg 162]
- [Pg 163]
- [Pg 164]
- [Pg 165]
- [Pg 166]
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