CREAM PUDDING

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Stir together one pint cream, three ounces sugar, the yolks of three eggs, and a little grated nutmeg; add the well-beaten whites, stirring lightly, and pour into a buttered pie-plate on which has been sprinkled the crumbs of stale bread to about the thickness of an ordinary crust; sprinkle over the top a layer of bread-crumbs and bake.

COCOANUT PUDDING

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Beat two eggs with one cupful of new milk; add one quarter of a pound of grated coconut; mix with it three tablespoonfuls each of grated bread and powdered sugar, two ounces of melted butter, five ounces of raisins, and one teaspoonful of grated lemon-peel; beat the whole well together; pour the mixture into a buttered dish, and bake in a slow oven; then turn it out, dust sugar over it, and serve. This pudding may be either boiled or baked.

COTTAGE PUDDING

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One half cup of sugar, one cup of milk, one pint of flour, three tablespoonfuls of melted butter, one teaspoonful soda, two of cream of tartar, two eggs, a little salt; bake one quarter of an hour in small pans.

ROLY-POLY

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Take one quart of flour; make good biscuit crust; roll out one half inch thick and spread with any kind of fruit, fresh or preserved; fold so that the fruit will not run out; dip cloth into boiling water, and flour it and lay around the pudding closely, leaving room to swell; steam one or one and one half hours; serve with boiled sauce; or lay in steamer without a cloth, and steam for one hour.

LEMON PUDDING

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Half pound of sugar, half pound of butter, five eggs, half gill brandy, rind and juice of one large lemon; beat well the butter and sugar, whisk the eggs, add them to the lemon, grate the peel, line a dish with puff paste, and bake in a moderate oven.

CARROT PUDDING

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One pound grated carrots, three fourths pound chopped suet, half pound each raisins and currants, four tablespoons sugar, eight tablespoons flour, and spices to suit the taste. Boil four hours, place in the oven for twenty minutes, and serve with wine sauce.

SNOW PUDDING

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One half package Coxe's gelatin, pour over it a cup of cold water and add one and one half cups of sugar; when soft, add one cup boiling water, juice of one lemon and the whites of four well beaten eggs; beat all together until very light; put in glass dish and pour over it custard made as follows: One pint milk, yolks of tour eggs, and grated rind of one lemon; boil. Splendid.

CABINET PUDDING

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One quart of milk, four eggs, four tablespoonfuls of sugar, half a teaspoonful of salt, one tablespoonful of butter, three pints of stale sponge cake, one cupful of raisins, chopped citron and currants. Have a little more of the currants than of the two other fruits.
Beat the eggs, sugar, and salt together, and add the milk. Butter a three-pint pudding mold (the melon shape is nice), sprinkle the sides and bottom with the fruit, and put in a layer of cake. Again sprinkle in fruit, and put in more cake. Continue this until all the materials are used. Gradually pour on the custard. Let the pudding stand two hours, and steam an hour and a quarter. Serve with wine or creamy sauce.

BREAD AND BUTTER PUDDING

Originally Published:
Everyday Cookbook, Unknown
Original Images:

Place as many slices of thin cut bread and butter as you like in a pie dish, say ten or twelve slices, sprinkle a few well-washed currants between the layers, beat up half a dozen of eggs in two pints of new milk, adding sugar to taste and a little flavoring, such as nutmeg or cinnamon, and pour over the bread and butter. Bake for an hour and ten minutes, and send it to table in the dish it has been baked in.

FIG FUDDING

Originally Published:
Everyday Cookbook, Unknown
Original Images:

One half pound figs, one quarter pound grated bread, two and a half ounces powdered sugar, three ounces butter, two eggs, one teacup of milk. Chop the figs small and mix first with the butter, then all the other ingredients by degrees; butter a mold, sprinkle with bread crumbs, cover it tight and boil for three hours.

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