Three eggs, one scant cup of sugar, two liberal teaspoons of corn-starch, one lemon,
juice and rind; two cups of milk, one heaping teaspoon of butter✪ Lemmon Pudding. Scald the milk, and
stir in the corn-starch wet up in four teaspoons of cold water. Cook — stirring all the
time — until it thickens well; add the butter, and set aside until perfectly cold; then beat
the eggs light, add the sugar, the lemon juice and grated peel, and whip in, a great
spoonful at a time, the stiffened corn-starch milk. Bake in a buttered dish and eat cold.
P. ORANGE PUDDING.
Two oranges sliced, one cup sugar sprinkled on them, yolks of two eggs, two table-
spoons corn-starch, and half a cup of sugar stirred in one pint milk✪ Orange Pudding; cook and turn on the
oranges, then beat the whites of two eggs with a little sugar. Turn on top and brown in
the oven.
QUINCE ICED PUDDING.
Three eggs beaten very light, add a cup and a half of sugar, and continue beating until
the mixture is foamy. Two cups of sifted pastry flour put into a teaspoon of cream-
tartar, and a half teaspoon of soda with half a cup of cold water stirred into the beaten
egg and sugar, and the flour sifted into the same bowl. A double oval mould,
tapering, should be used, about four inches high, and the measurement at the top
where it opens, six inches by eight. The space between the outer and inner walls is
about an inch and a half. When the mould has been buttered the cake mixture should be
turned into it, and baked slowly twenty minutes. Allow it. to stand in the mould until nearly
cold, and then turn out on a flat dish. Into the whites of two eggs beat a cup of pow-
dered sugar, seasoned with half a teaspoon of vanilla extract. The cake should be iced
with this and set away. In the meantime a generous quart of cream, a cup of sugar, a
pint of soft custard and a tablespoon of vanilla extract and combine and freeze like ice
£ream. A large tumbler of quince jelly✪ Quince Iced Pudding should be spread on the inside of the cake, and
(he frozen cream put in the centre ; whipped cream should be heaped on the top
and at the base, making an elegant dish. The ice cream should not be put into the pud-
ding until just before it is to be served.
R. RICE PUDDING.
Three-fourths of a cup of rice, one-half cup of sugar, two teaspoons of vanilla,
two quarts of milk, salt to taste. Nutmeg or raisins can be used for flavoring instead of
vanilla. It requires one-half cup of raisins✪ Rice Pudding. Bake in pudding-dish about two hours,
PUDDINGS. 161
slowly, and take out immediately when the rice is done. This can be ascertained only by
tasting. Do not stir the rice. If properly baked it will be creamy and delicious. If
baked in too hot an oven, or too long-, it will be spoiled.
T. MY MOTHER'S RICE PUDDING.
One pint of rice thoroughly washed, rubbing it well through several waters; mix with it
half a pint of good-sized clean raisins; put it in a conical pudding-bag. Boil three-quar-
ters of an hour. To be eaten hot with sauce, — a gill of butter well-creamed, and beaten
until light, with two gills of brown sugar. Serve with nutmeg thickly grated over the
peaks✪ My Mother's Rice Pudding.
Page 143 · 5 recipe records on this page
Presented as published in 1891. 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
Three eggs, one scant cup of sugar, two liberal teaspoons of corn-starch, one lemon, juice and rind; two cups of milk, one heaping teaspoon of butter. Scald the milk, and stir in the corn-starch wet up in four teaspoons of cold water. Cook — stirring all the time — until it thickens well; add the butter, and set aside until perfectly cold; then beat the eggs light, add the sugar, the lemon juice and grated peel, and whip in, a great spoonful at a time, the stiffened corn-starch milk. Bake in a buttered dish and eat cold.
P. ORANGE PUDDING.
Two oranges sliced, one cup sugar sprinkled on them, yolks of two eggs, two tablespoons corn-starch, and half a cup of sugar stirred in one pint milk; cook and turn on the oranges, then beat the whites of two eggs with a little sugar. Turn on top and brown in the oven.
QUINCE ICED PUDDING.
Three eggs beaten very light, add a cup and a half of sugar, and continue beating until the mixture is foamy. Two cups of sifted pastry flour put into a teaspoon of cream-tartar, and a half teaspoon of soda with half a cup of cold water stirred into the beaten egg and sugar, and the flour sifted into the same bowl. A double oval mould, tapering, should be used, about four inches high, and the measurement at the top where it opens, six inches by eight. The space between the outer and inner walls is about an inch and a half. When the mould has been buttered the cake mixture should be turned into it, and baked slowly twenty minutes. allow it to stand in the mould until nearly cold, and then turn out on a flat dish. Into the whites of two eggs beat a cup of powdered sugar, seasoned with half a teaspoon of vanilla extract. The cake should be iced with this and set away. In the meantime a generous quart of cream, a cup of sugar, a pint of soft custard and a tablespoon of vanilla extract and combine and freeze like ice £ream. A large tumbler of quince jelly should be spread on the inside of the cake, and the frozen cream put in the centre ; whipped cream should be heaped on the top and at the base, making an elegant dish. The ice cream should not be put into the pudding until just before it is to be served.
R. RICE PUDDING.
Three-fourths of a cup of rice, one-half cup of sugar, two teaspoons of vanilla, two quarts of milk, salt to taste. Nutmeg or raisins can be used for flavoring instead of vanilla. It requires one-half cup of raisins. Bake in pudding-dish about two hours,
PUDDINGS. 161
slowly, and take out immediately when the rice is done. This can be ascertained only by tasting. Do not stir the rice. If properly baked it will be creamy and delicious. If baked in too hot an oven, or too long, it will be spoiled.
T. MY MOTHER'S RICE PUDDING.
One pint of rice thoroughly washed, rubbing it well through several waters; mix with it half a pint of good-sized clean raisins; put it in a conical pudding-bag. Boil three-quarters of an hour. To be eaten hot with sauce, — a gill of butter well-creamed, and beaten until light, with two gills of brown sugar. Serve with nutmeg thickly grated over the peaks.
Records on this page
Lemmon PuddingOrange PuddingQuince Iced PuddingRice PuddingMy Mother's Rice Pudding