(6) Mix together 1 breakfast-cupful each of yellow corn-
meal and molasses, and pour over them lqt. of boiling milk,
mixing it in gradually ; then add 1 teaspoonful of salt,
1 table-spoonful of ground cinnamon or ginger, and 1 piled
table-spoonful of butter, and let these ingredients cool. When
they are quite cold, put them into an earthen pudding-dish,
set it in a moderate oven, pour upon the top 1 pint of cold
milk, but do not stir the milk into the pudding, and bake
for three hours, taking care that the pudding does not burn.
Serve either hot or cold.
(7) Put 1 pint of milk over the fire, and when it comes to
the boil, shake and stir in 5 pint of Cornflour✪ Cornflour Pudding with Eggs, continue stirring
till it boils, and let it boil thres minutes. Take it from the
fire, and let it cool ; then mix in an egg beaten up
with jib. of sugar, f saltspoonful of salt, and grated nut-
meg to taste. Put it into a buttered pudding-dish and bake
in a moderate oven for three-quarters-of-an-hour. Serve
cream with it.
(8) Boil in a saucepan lqt. of milk ; add ^lb. of Cornflour,
and with a wire whisk stir briskly and continually for
fifteen minutes. Take from the fire, let it cool, and add 4oz.
of powdered sugar, mixing well for one minute ; break in four
eggs, flavour with 1 teaspoonful of vanilla essence, and mix
well for two minutes longer. Butter and sugar well six
small pudding-moulds, with a ladle fill them with the Corn-
flour, place them in a tin pan, filling it to half the height
of the moulds with warm but not boiling water, put it in the
oven, and bake for thirty-five minutes. Bemove, take the
moulds from the pan with a towel, and with a thin knife
detach them. Turn them on to a hot dish and serve with
the following sauce : Put 1 pint of milk to boil in a sauce-
pan on the stove; break into a vessel two eggs, add loz. of
wheat-flour, |oz. of Cornflour, and 3oz. of powdered sugar,
beating the whole well together with a spatula for three
minutes. If the milk be boiling, add it gradually to the
preparation, stirring continually for two minutes ; return the
whole to the saucepan, place it on the stove, and stir briskly
until it comes to the boil ; remove it, and add immediately
1 teaspoonful of vanilla flavouring. Strain the sauce through
a sieve into a sauce-bowl, and serve.
(9) Boiled. — Put lqt. of milk in a saucepan over the fire,
and when very hot stir into it 3 table-spoonfuls of Cornflour
soaked in a little cold milk. Let it boil for thirty minutes,
stirring it constantly, then mix in 1 teaspoonful of salt and
l|oz. of butter, and let it boil five minutes longer ; then stir
into it two eggs beaten up with 3 table-spoonfuls of milk.
When the eggs are added, draw the pan to the side of the
fire and cook slowly, stirring constantly for ten minutes. Pour
the pudding into a deep dish. Serve cream and sugar with it.
Page 491 · 5 recipe records on this page
Presented as published in 1890. 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
(6) Mix together 1 breakfast-cupful each of yellow cornmeal and molasses, and pour over them lqt. of boiling milk, mixing it in gradually ; then add 1 teaspoonful of salt, 1 table-spoonful of ground cinnamon or ginger, and 1 piled table-spoonful of butter, and let these ingredients cool. When they are quite cold, put them into an earthen pudding-dish, set it in a moderate oven, pour upon the top 1 pint of cold milk, but do not stir the milk into the pudding, and bake for three hours, taking care that the pudding does not burn. Serve either hot or cold.
(7) Put 1 pint of milk over the fire, and when it comes to the boil, shake and stir in 5 pint of Cornflour, continue stirring till it boils, and let it boil thres minutes. Take it from the fire, and let it cool ; then mix in an egg beaten up with jib. of sugar, f saltspoonful of salt, and grated nutmeg to taste. Put it into a buttered pudding-dish and bake in a moderate oven for three-quarters-of-an-hour. Serve cream with it.
(8) Boil in a saucepan 1qt. of milk ; add ½lb. of Cornflour, and with a wire whisk stir briskly and continually for fifteen minutes. Take from the fire, let it cool, and add 4oz. of powdered sugar, mixing well for one minute ; break in four eggs, flavour with 1 teaspoonful of vanilla essence, and mix well for two minutes longer. Butter and sugar well six small pudding-moulds, with a ladle fill them with the Cornflour, place them in a tin pan, filling it to half the height of the moulds with warm but not boiling water, put it in the oven, and bake for thirty-five minutes. Bemove, take the moulds from the pan with a towel, and with a thin knife detach them. Turn them on to a hot dish and serve with the following sauce : Put 1 pint of milk to boil in a saucepan on the stove; break into a vessel two eggs, add 1oz. of wheat-flour, ½oz. of Cornflour, and 3oz. of powdered sugar, beating the whole well together with a spatula for three minutes. If the milk be boiling, add it gradually to the preparation, stirring continually for two minutes ; return the whole to the saucepan, place it on the stove, and stir briskly until it comes to the boil ; remove it, and add immediately 1 teaspoonful of vanilla flavouring. Strain the sauce through a sieve into a sauce-bowl, and serve.
(9) Boiled. — Put lqt. of milk in a saucepan over the fire, and when very hot stir into it 3 table-spoonfuls of Cornflour soaked in a little cold milk. Let it boil for thirty minutes, stirring it constantly, then mix in 1 teaspoonful of salt and 1½oz. of butter, and let it boil five minutes longer ; then stir into it two eggs beaten up with 3 table-spoonfuls of milk. When the eggs are added, draw the pan to the side of the fire and cook slowly, stirring constantly for ten minutes. Pour the pudding into a deep dish. Serve cream and sugar with it.
Records on this page
Cornflour and Sugar PuddingBoiled Cornflour PuddingCornflour Pudding with EggsCornmeal and Molasses PuddingBeef-Suet Pudding