11. Peach Brown Betty. — Same as apple
brown betty, using stewed dried or cut-up raw
peaches, instead of the apples.
12. Peach and Tapioca Pudding. — One small
cupful tapioca, one can peaches, half cup su-
gar. Soak the tapioca over night in three cup-
fuls of water ; the next day arrange the canned
154 THE PHYSICAL CULTURE COOK BOOK.
peaches in a dish, pouring over them about a
cupful of the liquor from the can; sprinkle
them well with sugar, pour the tapioca on
them, and bake until this is clear. Eat hot
with hard sauce.
13. Baked Peach Pudding. — Two cups flour,
one cup milk, one egg, one teaspoonful baking
powder, one tablespoonful butter, saltspoonful
salt', eight medium-sized peaches peeled and
stoned. Beat the egg with the milk, stir in the
butter melted, and the flour sifted with the salt
and baking powder. Place the peaches in the
bottom of a pudding dish, sprinkle them well
with sugar, pour the batter over them, bake
the pudding in a quick oven, and eat it before
it has time to fall. Serve either hard or liquid
sauce with it.
14. Delicious Peach Pudding. — Fill a pud-
ding dish with whole peeled peaches, and pour
over them two cups water. Cover closely, and
bake until peaches are tender, then drain off
the juice from the peaches, and let it1 stand un-
til cool. Add to the juice one pint sweet milk,
four well-beaten eggs, a small cup flour with
one teaspoonful baking powder mixed in it, one
cup sugar, one tablespoonful melted butter and
a little salt. Beat well three or four minutes,
THE PHYSICAL CULTURE COOK BOOK. 155
and pour over peaches in dish. Bake until a
rich brown, and serve with cream.
15. Peach Cottage Pudding. — Stir sliced
peaches into a batter made of one-half cup su-
gar, three tablespoonfuls melted butter, one
beaten egg, one cup milk, one pint flour, and
one and one-half teaspoonfuls baking powder.
Bake in a loaf, and serve with hard sauce.
16. Fruit Puff Pudding. — Mix well one pint
flour, one and one-half teaspoonfuls baking
powder and a little salt. Make into a soft bat-
ter with milk. Put into well greased cups a
spoonful of batter, then one of strawberries, or
any fruit preferred, then another of batter.
Steam twenty minutes. Serve with liquid
sauce.
17. Steamed Berry Pudding. — One cup of
sugar, two eggs, one and one-half teaspoonfuls
of baking powder, two cups of flour, one cup of
sweet milk, two cups of berries. Steam about
two hours.
1 8. Raspberry or Huckleberry Pudding. —
Two cups raspberries — red or black — three
cups flour, two eggs, two cups milk, one table-
spoonful butter, two teaspoonfuls baking
powder, saltspoonful salt. Beat the eggs very
156 THE PHYSICAL CULTURE COOK BOOK.
light, and mix with the butter, melted, and me
milk. Stir into this the flour sifted with the
salt and baking powder, taking care that the
batter does not lump. Dredge the berries with
flour, add them to the pudding, and boil this
in a plain pudding mold, set in a pot of boiling
water for three hours. Take care that the
water does not come over the top of the mold.
Serve with hard sauce. ✪ Raspberry or Huckleberry Pudding
Page 49 · 3 recipe records on this page
Presented as published in 1901. 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
11. Peach Brown Betty. — Same as apple brown betty, using stewed dried or cut-up raw peaches, instead of the apples.
12. Peach and Tapioca Pudding. — One small cupful tapioca, one can peaches, half cup sugar. Soak the tapioca over night in three cupfuls of water ; the next day arrange the canned
peaches in a dish, pouring over them about a cupful of the liquor from the can; sprinkle them well with sugar, pour the tapioca on them, and bake until this is clear. Eat hot with hard sauce.
13. Baked Peach Pudding. — Two cups flour, one cup milk, one egg, one teaspoonful baking powder, one tablespoonful butter, saltspoonful salt, eight medium-sized peaches peeled and stoned. Beat the egg with the milk, stir in the butter melted, and the flour sifted with the salt and baking powder. Place the peaches in the bottom of a pudding dish, sprinkle them well with sugar, pour the batter over them, bake the pudding in a quick oven, and eat it before it has time to fall. Serve either hard or liquid sauce with it.
14. Delicious Peach Pudding. — Fill a pudding dish with whole peeled peaches, and pour over them two cups water. Cover closely, and bake until peaches are tender, then drain off the juice from the peaches, and let it stand until cool. Add to the juice one pint sweet milk, four well-beaten eggs, a small cup flour with one teaspoonful baking powder mixed in it, one cup sugar, one tablespoonful melted butter and a little salt. Beat well three or four minutes,
and pour over peaches in dish. Bake until a rich brown, and serve with cream.
15. Peach Cottage Pudding. — Stir sliced peaches into a batter made of one-half cup sugar, three tablespoonfuls melted butter, one beaten egg, one cup milk, one pint flour, and one and one-half teaspoonfuls baking powder. Bake in a loaf, and serve with hard sauce.
16. Fruit Puff Pudding. — Mix well one pint flour, one and one-half teaspoonfuls baking powder and a little salt. Make into a soft batter with milk. Put into well greased cups a spoonful of batter, then one of strawberries, or any fruit preferred, then another of batter. Steam twenty minutes. Serve with liquid sauce.
17. Steamed Berry Pudding. — One cup of
sugar, two eggs, one and one-half teaspoonfuls of baking powder, two cups of flour, one cup of sweet milk, two cups of berries. Steam about two hours.
1 8. Raspberry or Huckleberry Pudding. —
Two cups raspberries — red or black — three cups flour, two eggs, two cups milk, one tablespoonful butter, two teaspoonfuls baking powder, saltspoonful salt. Beat the eggs very light, and mix with the butter, melted, and the milk.. Stir into this the flour sifted with the salt and baking powder, taking care that the batter does not lump. Dredge the berries with flour, add them to the pudding, and boil this in a plain pudding mold, set in a pot of boiling water for three hours. Take care that the water does not come over the top of the mold. Serve with hard sauce.
Records on this page
Raspberry or Huckleberry PuddingCherry Pudding (Baked)Huckleberry Pudding (Good)