One cup of bread crumbs, two of chopped apples (tart)
one-half cup of sugar, one teaspoon of cinnamon, two
tablespoons of butter cut into small bits; butter a deep
dish and put a layer of chopped apple at the bottom ,
sprinkle with sugar, a few bits of butter and cinnamon.
Proceed in this order until the dish is full, having a layer
of crumbs on the top ; cover closely and steam three-
198
THE HOME COOK BOOK.
quarters of an hour in a moderate oven; then uncover
and brown quickly ; eat with sugar and cream. This is a
plain, but very good pudding, especially for the children's
table.
BEEAD PUDDING WITHOUT MILK.
Mrs. A. M. Gibbs.
Take dry bread pieces, a half pint more or less, and
pour boiling water on them ; when soft, mix with this a
cup of fruit of any kind, stewed or fresh, and add two
tablespoons melted butter, the yolks of two eggs, spice
and sugar to taste ; bake twenty minutes ; just before it is
done spread on the beaten whites of the eggs, and brown
nicely. To be eaten with wine sauce.
OXFOED PUDDING.
M. A. Sadler, Aurora.
A quarter of a pound of crackers pounded, a quarter
of a pound of currants washed, a quarter of a pound of
suet shred fine, half a large spoon of fine sugar; some
grated nutmeg ; mince it all together, then take the yolks
of four eggs and make it up into balls ^s big as turkey
egg; fry them in fresh butter of a fine light brown.
BAKED CEACKEE PUDDING.
Mrs. H. P. Stowell.
Two quarts of sweet milk, seven Boston butter crackers
rolled, three eggs, a little nutmeg, a little salt , sweeten
with sugar to taste. Bake two hours and a half in a mod-
erate oven.
VALUABLE RECIPES.
19?
APPLE BREAD PUDDIJN✪ Bread Pudding'G.
Mrs. O. L. Wheelock.
Pare, core and chop one-half dozen sour apples ; dr}
bread in the oven until crisp, then roll ; butter a deef
dish and place in it a layer of crumbs and apples alter-
nately, with spice, and one-half cup of beef suet chopped
fine ; pour in one-half pint of sv/eet milk, and bake till
nicely browned ; serve with hard sauce.
APPLE PUDDING.
Mrs. W. Guthrie.
Five eggs, one pint milk, four tablespoons flour, four
apples grated✪ Apple Pudding ; bake one hour and a quarter. Serve with
sweetened cream or pudding sauce.
APPLE PUDDING.
Etta C. Springer.
Five large sour apples chopped, one cup raisins, one
cup sugar, one cup sweet milk, one cup flour, one-half
cup butter, two eggs, little salt, butter and sugar worked
together ; bake one hour ; any sauce you please.
APPLE SAGO PUDDING,
Mrs. K.
One cup sago in a quart of tepid water, with a pinch of
salt, soaked for one hour ; six or eight apples✪ Apple Sago Pudding, pared and
cored, or quartered, and steamed tender, and put in the
pudding dish , boil and stir the sago until clear, adding
water to make it thin, and pour it over the apples ; this is
good hot with butter and sugar, or cold with cream and
sugar.
200
THE HOME COOK BOOK.
HUCKLEBEREY PUDDING.
Mrs. B. J. Seward.
One teacup molasses, one dessert spoon saleratus, stirred
thoroughly in the molasses ; as much flour as can be
stirred in with one quart of huckleberries. To be steamed
four hours in a basin, or boiled in a pudding bag. Serve
with liquid sauce. An excellent dessert.
HUCKLEBERRY PUDDING✪ Huckleberry Pudding.
Mrs. Bartlett.
One brick loaf, wet it with boiling milk, say one pint,
four eggs, little salt, and one quart of berries. Boil one
and a half hours. Serve with wine sauce. ✪ Blackberry Pudding
Page 81 · 11 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One cup of bread crumbs, two of chopped apples (tart) one-half cup of sugar, one teaspoon of cinnamon, two tablespoons of butter cut into small bits; butter a deep dish and put a layer of chopped apple at the bottom , sprinkle with sugar, a few bits of butter and cinnamon. Proceed in this order until the dish is full, having a layer of crumbs on the top ; cover closely and steam three-
quarters of an hour in a moderate oven; then uncover and brown quickly ; eat with sugar and cream. This is a plain, but very good pudding, especially for the children's table.
BREAD PUDDING WITHOUT MILK.
Mrs. A. M. Gibbs.
Take dry bread pieces, a half pint more or less, and pour boiling water on them ; when soft, mix with this a cup of fruit of any kind, stewed or fresh, and add two tablespoons melted butter, the yolks of two eggs, spice and sugar to taste ; bake twenty minutes ; just before it is done spread on the beaten whites of the eggs, and brown nicely. To be eaten with wine sauce.
OXFORD PUDDING.
M. A. Sadler, Aurora.
A quarter of a pound of crackers pounded, a quarter of a pound of currants washed, a quarter of a pound of suet shred fine, half a large spoon of fine sugar; some grated nutmeg ; mince it all together, then take the yolks of four eggs and make it up into balls ^s big as turkey egg; fry them in fresh butter of a fine light brown.
BAKED CRACKER PUDDING.
Mrs. H. P. Stowell.
Two quarts of sweet milk, seven Boston butter crackers rolled, three eggs, a little nutmeg, a little salt , sweeten with sugar to taste. Bake two hours and a half in a moderate oven.
19?
APPLE BREAD PUDDING.
Mrs. O. L. Wheelock. Pare, core and chop one-half dozen sour apples ; dr} bread in the oven until crisp, then roll ; butter a deep dish and place in it a layer of crumbs and apples alternately, with spice, and one-half cup of beef suet chopped fine ; pour in one-half pint of sweet milk, and bake till nicely browned ; serve with hard sauce.
APPLE PUDDING.
Mrs. W. Guthrie. Five eggs, one pint milk, four tablespoons flour, four apples grated ; bake one hour and a quarter. Serve with sweetened cream or pudding sauce.
APPLE PUDDING.
Etta C. Springer. Five large sour apples chopped, one cup raisins, one cup sugar, one cup sweet milk, one cup flour, one-half cup butter, two eggs, little salt, butter and sugar worked together ; bake one hour ; any sauce you please.
APPLE SAGO PUDDING,
Mrs. K.
One cup sago in a quart of tepid water, with a pinch of salt, soaked for one hour ; six or eight apples, pared and cored, or quartered, and steamed tender, and put in the pudding dish , boil and stir the sago until clear, adding water to make it thin, and pour it over the apples ; this is good hot with butter and sugar, or cold with cream and sugar.
HUCKLEBERRY PUDDING.
Mrs. B. J. Seward. One teacup molasses, one dessert spoon saleratus, stirred thoroughly in the molasses ; as much flour as can be stirred in with one quart of huckleberries. To be steamed four hours in a basin, or boiled in a pudding bag. Serve with liquid sauce. An excellent dessert.
HUCKLEBERRY PUDDING.
Mrs. Bartlett.
One brick loaf, wet it with boiling milk, say one pint, four eggs, little salt, and one quart of berries. Boil one and a half hours. Serve with wine sauce.
Records on this page
Bread PuddingOxford PuddingCherry PuddingBaked Cracker PuddingApple Bread PuddingApple PuddingApple PuddingApple Sago PuddingHuckleberry PuddingHuckleberry PuddingBlackberry Pudding