APPLE PUDDING.
Mash fine a pint of well-stewed apples; stir into this while
hot half a pint of fresh butter, one pint of sugar, and six
well-beaten eggs; flavor with a table-spoonful of cinnamon
or extract of lemon✪ Apple Pudding. Bake in a pudding-dish half an hour.
Serve with lemon sauce. Splendid. Mrs. C. S. Leach.
BAKED APPLE PUDDING.
Pare and core four large apples; boil them tender, with
a rind of lemon and a little water, so that when done noth-
ing may remain but the juice; mash fine, and add the
crumb of a small roll, four ounces of butter, the yelks of
five eggs, the juice of half a lemon, and one coffee-cupful
of sugar✪ Baked Apple Pudding; beat all together, and put into a baking-dish.
Bake half an hour; then whip the remaining whites to a
froth, and throw it around the edge of the dish ; return it
to the oven until brown; sprinkle white sugar on when
cold. This is sometimes baked in pastry as apple pies, with
only one crust. As a pudding, serve with cream sauce.
Mrs. Emily A. Johns.
The New Kentucky Home Cook Book.
241
ANOTHER APPLE PUDDING.
Take one pint of sugar, one pint of apples, one tea-cupful
of butter, the yelks of five eggs, and a little lemon; mix all
well together, and bake thirty minutes. Make a meringue
of the whites and five table-spoonfuls of sugar✪ Another Apple Pudding; when done,
pour over the pudding, and return to the oven until a light
brown. Serve with sauce. Mrs. Cosby.
BREAD, OR QUEEN, PUDDING.
Take one pint and a half of bread crumbs, three pints of
sweet milk, the yelks of six eggs, one pint and a half of
brown sugar✪ Bread, or Queen, Pudding; season with lemon; mix into it chopped ap-
ples or preserves, and raisins if desired. Bake half an hour
in a pudding-dish. Meringue made of the whites of the eggs
poured over it, and browned. Serve with wine sauce.
Mrs. J. M. Nuckols.
COCOA-NUT BREAD PUDDING.
Take one quart of milk, one pint of bread crumbs, one
table-spoonful of butter, one tea-cupful of sugar, the yelks
of four eggs, and one tea-cupful of cocoa-nut grated✪ Cocoa-Nut Bread Pudding ; cream
the butter and sugar together ; add the eggs, crumbs, and
milk ; mix the cocoa-nut in thoroughly. Bake as common
bread pudding thirty minutes. When done, beat the whites
of the eggs to a stiff froth ; mix with it one tea-cupful of
white sugar and the juice of one lemon; spread this on top
like meringue. Bake a few minutes. Serve with sauce.
Mrs. Horace January.
GINGER-CAKE PUDDING.
Take six eggs, one pint of molasses, one pint of sugar, and
one pint of butter, beaten together; add two table-spoonfuls
of ginger, two table-spoonfuls of cinnamon, two table-spoon-
fuls of allspice, half a pint of sour cream, one tea-spoonful
of soda, and one pint of flour✪ Ginger-Cake Pudding; put fruit in, if desired. Bake
in a pan. Serve with sauce. Mrs. J. M. Nuckols.
16
242
The New Kentucky Home Cook Book.
RICE PUDDING.
Take one quart of milk, one coffee-cupful of raisins cut
in halves, two-thirds of a coffee-cupful of rice washed and
picked. Put the rice into a stew-pan, cover it with water,
and place it on the back of the stove until it becomes soft;
then add the milk and raisins, one coffee-cupful of sugar,
two eggs beaten separately, a piece of butter the size of an
egg, and a little salt✪ Rice Pudding. Serve with sauce.
Mrs. James Wilsox.
BAKED RICE PUDDING WITHOUT EGGS. ✪ Baked Rice Pudding Without Eggs
Page 123 · 8 recipe records on this page
Presented as published in 1884. 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
APPLE PUDDING.
Mash fine a pint of well-stewed apples; stir into this while hot half a pint of fresh butter, one pint of sugar, and six well-beaten eggs; flavor with a table-spoonful of cinnamon or extract of lemon. Bake in a pudding-dish half an hour. Serve with lemon sauce. Splendid. Mrs. C. S. Leach.
BAKED APPLE PUDDING.
Pare and core four large apples; boil them tender, with a rind of lemon and a little water, so that when done nothing may remain but the juice; mash fine, and add the crumb of a small roll, four ounces of butter, the yelks of five eggs, the juice of half a lemon, and one coffee-cupful of sugar; beat all together, and put into a baking-dish. Bake half an hour; then whip the remaining whites to a froth, and throw it around the edge of the dish ; return it to the oven until brown; sprinkle white sugar on when cold. This is sometimes baked in pastry as apple pies, with only one crust. As a pudding, serve with cream sauce.
Mrs. Emily A. Johns.
The New Kentucky Home Cook Book.
ANOTHER APPLE PUDDING.
Take one pint of sugar, one pint of apples, one tea-cupful of butter, the yelks of five eggs, and a little lemon; mix all well together, and bake thirty minutes. Make a meringue of the whites and five table-spoonfuls of sugar; when done, pour over the pudding, and return to the oven until a light brown. Serve with sauce. Mrs. Cosby.
BREAD, OR QUEEN, PUDDING.
Take one pint and a half of bread crumbs, three pints of sweet milk, the yelks of six eggs, one pint and a half of brown sugar; season with lemon; mix into it chopped apples or preserves, and raisins if desired. Bake half an hour in a pudding-dish. Meringue made of the whites of the eggs poured over it, and browned. Serve with wine sauce.
Mrs. J. M. Nuckols.
Take one quart of milk, one pint of bread crumbs, one table-spoonful of butter, one tea-cupful of sugar, the yelks of four eggs, and one tea-cupful of cocoa-nut grated ; cream the butter and sugar together ; add the eggs, crumbs, and milk ; mix the cocoa-nut in thoroughly. Bake as common bread pudding thirty minutes. When done, beat the whites of the eggs to a stiff froth ; mix with it one tea-cupful of white sugar and the juice of one lemon; spread this on top like meringue. Bake a few minutes. Serve with sauce.
Mrs. Horace January.
GINGER-CAKE PUDDING.
Take six eggs, one pint of molasses, one pint of sugar, and one pint of butter, beaten together; add two table-spoonfuls of ginger, two table-spoonfuls of cinnamon, two table-spoonfuls of allspice, half a pint of sour cream, one tea-spoonful of soda, and one pint of flour; put fruit in, if desired. Bake in a pan. Serve with sauce. Mrs. J. M. Nuckols.
The New Kentucky Home Cook Book.
RICE PUDDING.
Take one quart of milk, one coffee-cupful of raisins cut in halves, two-thirds of a coffee-cupful of rice washed and picked. Put the rice into a stew-pan, cover it with water, and place it on the back of the stove until it becomes soft; then add the milk and raisins, one coffee-cupful of sugar, two eggs beaten separately, a piece of butter the size of an egg, and a little salt. Serve with sauce.
Mrs. James Wilsox.
BAKED RICE PUDDING WITHOUT EGGS.
Records on this page
Apple PuddingBaked Apple PuddingAnother Apple PuddingBread, or Queen, PuddingCocoa-Nut Bread PuddingGinger-Cake PuddingRice PuddingBaked Rice Pudding Without Eggs