“Take one cup bread-crumbs, two cups chopped
sour apples, one-half cup sugar, one teaspoonful cin-
namon, two tablespoonfuls butter cut into small bits✪ Brown Betty.
Butter a deep dish, and put a layer of chopped apple
at the bottom ; sprinkle with sugar, a few bits of
butter, and cinnamon ; cover with bread-crumbs, then
more apple ; proceed in this way until the dish is full,
having a layer of crumbs on top✪ Apple Pudding. Cover closely, and
steam three-quarters of an hour in a moderate oven,
then uncover and brown quickly. Eat warm with
sugar and cream or sweet sauce. This is a cheap but
good pudding.”
Gateau des Porames.
“Take a few apples, boil them with as little water
as possible, and make them into apple-sauce ; then
add a pound and a half of sugar, and the juice of a
lemon✪ Gateau des Porames ; boil all together till quite firm, and put it
into a mould. Garnish it with almonds stuck over
it. It will keep for months if allowed to remain in
the mould.”
Sunday Apple-Sauce.
Core and bake, filling the holes with sugar, seven
or eight apples. When very soft, mash them through
a sieve into a small pudding-dish ; grate in the rind
of a fresh lemon, and spread over the top the white
RICE MERINGUE.
167
of one egg beaten with half a cup of sugar, and brown
slightly. Eat cold. — From “ Woman s H our,’' Boston
Globe. {By per)
Rice Meringue.
One cup boiled rice, one large pint milk, two eggs,
one large cup sugar, one lemon. Boil the milk, stir
in the rice. Beat yolks with one-third of the sugar,
then add to the milk and rice, and cook until thick
as soft custard. Take from the fire, and grate in rind
of lemon ; pour into a buttered dish. Beat whites
with the rest of sugar, and add juice of lemon ; pour
over pudding, and brown. A delicious pudding. —
From “ Woman' s Hour ,” Boston Globe. {By per.)
Rogrod.
“It is made of the juice, in equal parts, of two
fruits, — cherries and currants, or raspberries, — with
one-third water, and sugar to suit the taste. Thicken
with rice, flour, or sago ; boil, and turn into moulds.
Serve with sugar, cream, and powdered cinnamon.”
Rice Black-cap Pudding.
“Butter a pudding-basin, stick raisins or prunes
all over the bottom, and pour into the centre a tea-
cupful of dry rice, this quantity being sufficient for
a basin that will hold a pint of water. Tie a cloth
tightly over the basin, and plunge it into boiling
water. Boil for an hour, when it will turn out a nice
shape, with the raisins or prunes covering the top of
the rice, which form the black cap. It can be eaten
with sugar and butter, or sirup, or plain pudding-
sauce.”
i68
INDIAN— MEAL PUDDING.
Indian-Meal Pudding. ✪ Sunday Apple-Sauce
Page 66 · 8 recipe records on this page
Presented as published in 1887. 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
“Take one cup bread-crumbs, two cups chopped sour apples, one-half cup sugar, one teaspoonful cinnamon, two tablespoonfuls 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 ; cover with bread-crumbs, then more apple ; proceed in this way until the dish is full, having a layer of crumbs on top. Cover closely, and steam three-quarters of an hour in a moderate oven, then uncover and brown quickly. Eat warm with sugar and cream or sweet sauce. This is a cheap but good pudding.”
Gateau des Porames.
“Take a few apples, boil them with as little water as possible, and make them into apple-sauce ; then add a pound and a half of sugar, and the juice of a lemon ; boil all together till quite firm, and put it into a mould. Garnish it with almonds stuck over it. It will keep for months if allowed to remain in the mould.”
Sunday Apple-Sauce.
Core and bake, filling the holes with sugar, seven or eight apples. When very soft, mash them through a sieve into a small pudding-dish ; grate in the rind of a fresh lemon, and spread over the top the white
RICE MERINGUE.
of one egg beaten with half a cup of sugar, and brown slightly. Eat cold. — From “ Woman s H our,’' Boston Globe. {By per)
Rice Meringue.
One cup boiled rice, one large pint milk, two eggs, one large cup sugar, one lemon. Boil the milk, stir in the rice. Beat yolks with one-third of the sugar, then add to the milk and rice, and cook until thick as soft custard. Take from the fire, and grate in rind of lemon ; pour into a buttered dish. Beat whites with the rest of sugar, and add juice of lemon ; pour over pudding, and brown. A delicious pudding. — From “ Woman' s Hour ,” Boston Globe. {By per.)
Rogrod.
“It is made of the juice, in equal parts, of two fruits, — cherries and currants, or raspberries, — with one-third water, and sugar to suit the taste. Thicken with rice, flour, or sago ; boil, and turn into moulds. Serve with sugar, cream, and powdered cinnamon.”
Rice Black-cap Pudding.
“Butter a pudding-basin, stick raisins or prunes all over the bottom, and pour into the centre a teacupful of dry rice, this quantity being sufficient for a basin that will hold a pint of water. Tie a cloth tightly over the basin, and plunge it into boiling water. Boil for an hour, when it will turn out a nice shape, with the raisins or prunes covering the top of the rice, which form the black cap. It can be eaten with sugar and butter, or sirup, or plain puddingsauce.”
INDIAN— MEAL PUDDING.
Indian-Meal Pudding.
Records on this page
Brown BettyApple PuddingGateau des PoramesSunday Apple-SauceRice MeringueRogrodRice Black-cap PuddingIndian-Meal Pudding