Half cup butter, one cup sugar, half cup milk, one and a
half cups flour, two eggs, one teaspoon baking powder✪ Delicate Pudding. Cream
butter and sugar. Stir in flour and milk, baking powder and
well beaten eggs. Boil in a mold for half hour. Place in a
dish and pour around it a custard made of the yolks of two
eggs, one pint milk and sugar and seasoning to taste.
Whip whites of eggs with two tablespoons powdered
sugar. Drop this on a custard so as to form nests, and in
each place a bit of currant jelly. Blanch almonds and stick
in top of the cake.
Mrs. Sumner P. Hunt
FARltfA PUDDING.
Four tablespoonfuls farina; boil until quite soft. Take it
from the fire and add one tablespoonful of butter. Sweeten
to taste. When cool heat yolks of four eggs and add to it.
Beat the whites with eight tablespoonfuls of powdered sugar
and the juice of one lemon✪ Farina Pudding to a stiff froth. Put the pudding
thus prepared in a dish and spread the whites of the eggs
evenly over the top. Cover with a piece of paper and bake
a light brown.
Mrs. L. W. Blinn.
FIG PUDDING.
One cup molasses, one cup chopped suet, one cup milk,
three and a fourth cups flour, two eggs, one teaspoon soda,
teaspoon cinnamon, half teaspoon nutmeg, one pint of figs✪ Fig Pudding.
Mix molasses, suet, spice and figs chopped fine. Dissolve soda
in tablespoon hot water and mix with the milk, and add to
other ingredients. Beat the eggs light, then add them and
the flour and beat thoroughly. Put into one large mold or two
small ones and steam five hours.
Sauce for above : Half cup butter, one cup powdered sugar,
quarter cup cream or milk, four tablespoons wine or one tea-
spoon vanilla or lemon extract. If vanilla or lemon is used,
add four tablespoons cream. Cream the butter, add the sugar
gradually; when light and creamy, add the wine, and then the
cream, a little at a time. Place bowl in basin of hot water and
stir until the same is smooth and creamy, no longer.
Mrs. Arthur Wells.
130
landmarks club cook book.
FIG PUDDING.
One pound of chopped figs, quarter pound of bread crumbs,
quarter pound of flour, half pound of suet, one tablespoon-
ful of brown sugar, one wineglassful of rum. Boil in cloth
for three hours.
K. E. Whitaker.
INDIAN PUDDING.
One quart of sweet milk, scald, stir in one cup of corn-
meal while the milk is boiling. Cook a few minutes and let
stand until nearly cold. Add half cup molasses, four well
beaten eggs, quarter cup butter, a little ginger, salt and cin-
namon. Bake slowly an hour and a half. When it has baked
a half hour, stir in a cup of cold milk✪ Indian Pudding. Serve with hard sauce.
Mrs. Ferry, Sierra Madre.
KING OF PUDDINGS.
Half pound of bread crumbs, half pound of suet, half cup
of sugar, rind and juice of one lemon, two tablespoonfuls of
orange marmalade, half teaspoonful of baking powder, speck
of salt, three well beaten eggs✪ King of Puddings. Steam four hours.
Kate E. Whitaker.
LEMON PUDDING. ✪ Lemon Pudding
Page 79 · 7 recipe records on this page
Presented as published in 1903. 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
Half cup butter, one cup sugar, half cup milk, one and a half cups flour, two eggs, one teaspoon baking powder. Cream butter and sugar. Stir in flour and milk, baking powder and well beaten eggs. Boil in a mold for half hour. Place in a dish and pour around it a custard made of the yolks of two eggs, one pint milk and sugar and seasoning to taste. Whip whites of eggs with two tablespoons powdered sugar. Drop this on a custard so as to form nests, and in each place a bit of currant jelly. Blanch almonds and stick in top of the cake.
Mrs. Sumner P. Hunt
FARINA PUDDING.
Four tablespoonfuls farina; boil until quite soft. Take it from the fire and add one tablespoonful of butter. Sweeten to taste. When cool heat yolks of four eggs and add to it. Beat the whites with eight tablespoonfuls of powdered sugar and the juice of one lemon to a stiff froth. Put the pudding thus prepared in a dish and spread the whites of the eggs evenly over the top. Cover with a piece of paper and bake a light brown.
Mrs. L. W. Blinn.
FIG PUDDING.
One cup molasses, one cup chopped suet, one cup milk, three and a fourth cups flour, two eggs, one teaspoon soda, teaspoon cinnamon, half teaspoon nutmeg, one pint of figs. Mix molasses, suet, spice and figs chopped fine. Dissolve soda in tablespoon hot water and mix with the milk, and add to other ingredients. Beat the eggs light, then add them and the flour and beat thoroughly. Put into one large mold or two small ones and steam five hours.
Sauce for above : Half cup butter, one cup powdered sugar, quarter cup cream or milk, four tablespoons wine or one teaspoon vanilla or lemon extract. If vanilla or lemon is used, add four tablespoons cream. Cream the butter, add the sugar gradually; when light and creamy, add the wine, and then the cream, a little at a time. Place bowl in basin of hot water and stir until the same is smooth and creamy, no longer.
Mrs. Arthur Wells.
landmarks club cook book.
FIG PUDDING.
One pound of chopped figs, quarter pound of bread crumbs, quarter pound of flour, half pound of suet, one tablespoonful of brown sugar, one wineglassful of rum. Boil in cloth for three hours.
K. E. Whitaker.
INDIAN PUDDING.
One quart of sweet milk, scald, stir in one cup of cornmeal while the milk is boiling. Cook a few minutes and let stand until nearly cold. Add half cup molasses, four well beaten eggs, quarter cup butter, a little ginger, salt and cinnamon. Bake slowly an hour and a half. When it has baked a half hour, stir in a cup of cold milk. Serve with hard sauce.
Mrs. Ferry, Sierra Madre.
KING OF PUDDINGS.
Half pound of bread crumbs, half pound of suet, half cup of sugar, rind and juice of one lemon, two tablespoonfuls of orange marmalade, half teaspoonful of baking powder, speck of salt, three well beaten eggs. Steam four hours.
Kate E. Whitaker.
LEMON PUDDING.
Records on this page
Delicate PuddingFarina PuddingFig PuddingFig PuddingIndian PuddingKing of PuddingsLemon Pudding