Blackberry Pudding.
One pound of butter, ^ pound of sugar, 6 eggs, i quart of
blackberries, y^ pound of flour, i teaspoon of powder, and
Sauer's lemon extract to flavor. Cream as for cake ; flour the
fruit well with extra flour, and bake in small moulds. Serve
with lemon sauce, either hot or cold.
Soda Pudding.
Four eggs, 4 cups of flour, 2 cups of sugar, i cup of butter,
I cup of milk, 2 teaspoons of baking powder, Sauer's lemon
extract to flavor. Make a cake batter and bake in large mould.
Serve with tne following sauce :
Sauce. — I pound of white sugar, ^4 pint of wine, 34 pound
of butter, and 2 tablespoons of whole cloves. Boil until thick
and serve with the hot cake.
Country Pudding.
One cup of butter, 2 cups of sugar, 3 eggs, 3 cups of flour,
I /'I teaspoons of baking powder, i cup of milk, i teaspoon of
Sauer's vanilla. Cream butter and sugar, add eggs well beaten,
then milk and flour with the powder sifted in it. Season ana
bake in 3 layers. Make 2 days before using, and when ready
to serve pour over each layer a cup of sherry to moisten it.
Strew over the top the following, that has been mixed : ^
pound of blanched almonds (cut in half), ^4 pound of citron
(sliced), I pouiia of raisins, and a little candied, orange peel.
Just before serving pour over the whole a thick custard sea-
soned with vanilla. Dot a tablespoon of whipped cream over
the top and serve.
Apple Pudding.
Slice enough apples to fill a large mould one-third full.
Make a batter of i cup of sugar, 3 eggs, i cup of milk, 2^
PUDDINGS. 77
cups of flour and enough fresh lemon to season well.✪ Apple Pudding Pour
the batter over fruit and bake. Turn on a round dish and eat
with a liquid or hard sauce.
Sponge Pudding to Eat with Wine Sauce.
Beat the yelks of 4 eggs with 2 cups of sugar ; stir in i cup
of flour ; add the whites of 4 eggs ; stir in another cup of flour,
together with 2 teaspoons of powder. When well mixed, add
^ cup of boiling water, stirring it in slowly, then add the juice
of I lemon.✪ Sponge Pudding to Eat with Wine Sauce Bake in shallow pans as you would sponge cakes,
Sauer's vanilla is a great addition. If the mixing is carefully
followed this cake is delicious.
Sponge Pudding.
One quart of milk, ^ pound of butter, >^ pound of sugar,
2 teaspoons of Sauer's vanilla, 6 eggs. Boil the milk and rub
the butter, flour and sugar together; stir in the hot milk until
it is a smooth batter. When it has gotten cold, add the beaten
yelks, then the whites and vanilla. Pour in a shallow pudding
dish and set it in a pan of water. Turn a pie-plate over the
top and bake i)4 hours. Serve at once with cream sauce.
Cream Sauce. — Yi cup butter, i cup of pulverized sugar, yi
cup of cream, i cup of sherry wine and a tablespoon of Sauer's
vanilla extract✪ Cream Sauce. Beat the butter to a cream, and beat in care-
fully the sugar. When light and frothy add the seasoning.
Whip until creamy. Place m a pan of hot water and stir until
thick. Set on ice for 10 hours.
Plum Pudding.
One quart of seeded raisins, i quart of currants, i quart
of bread crumbs, i quart of white sugar, i quart of broken eggs,
1 quart of citron and almonds mixed, i quart of chopped suet,
2 gills of French brandy, i nutmeg, i teaspoon of ground cloves,
78 TESTED VIRGINIA RECIPES.
1/2 teaspoon of cinnamon✪ Plum Pudding. Boil for 6 hours in a pudding mould
or bag.
Page 23 · 10 recipe records on this page
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Blackberry Pudding.
One pound of butter, ^ pound of sugar, 6 eggs, i quart of
blackberries, y^ pound of flour, i teaspoon of powder, and
Sauer's lemon extract to flavor. Cream as for cake ; flour the
fruit well with extra flour, and bake in small moulds. Serve
with lemon sauce, either hot or cold.
Soda Pudding.
Four eggs, 4 cups of flour, 2 cups of sugar, i cup of butter,
I cup of milk, 2 teaspoons of baking powder, Sauer's lemon
extract to flavor. Make a cake batter and bake in large mould.
Serve with tne following sauce :
Sauce. — I pound of white sugar, ^4 pint of wine, 34 pound
of butter, and 2 tablespoons of whole cloves. Boil until thick
and serve with the hot cake.
Country Pudding.
One cup of butter, 2 cups of sugar, 3 eggs, 3 cups of flour,
I /'I teaspoons of baking powder, i cup of milk, i teaspoon of
Sauer's vanilla. Cream butter and sugar, add eggs well beaten,
then milk and flour with the powder sifted in it. Season ana
bake in 3 layers. Make 2 days before using, and when ready
to serve pour over each layer a cup of sherry to moisten it.
Strew over the top the following, that has been mixed : ^
pound of blanched almonds (cut in half), ^4 pound of citron
(sliced), I pouiia of raisins, and a little candied, orange peel.
Just before serving pour over the whole a thick custard sea-
soned with vanilla. Dot a tablespoon of whipped cream over
the top and serve.
Apple Pudding.
Slice enough apples to fill a large mould one-third full.
Make a batter of i cup of sugar, 3 eggs, i cup of milk, 2^
PUDDINGS. 77
cups of flour and enough fresh lemon to season well. Pour
the batter over fruit and bake. Turn on a round dish and eat
with a liquid or hard sauce.
Sponge Pudding to Eat with Wine Sauce.
Beat the yelks of 4 eggs with 2 cups of sugar ; stir in i cup
of flour ; add the whites of 4 eggs ; stir in another cup of flour,
together with 2 teaspoons of powder. When well mixed, add
^ cup of boiling water, stirring it in slowly, then add the juice
of I lemon. Bake in shallow pans as you would sponge cakes,
Sauer's vanilla is a great addition. If the mixing is carefully
followed this cake is delicious.
Sponge Pudding.
One quart of milk, ^ pound of butter, >^ pound of sugar,
2 teaspoons of Sauer's vanilla, 6 eggs. Boil the milk and rub
the butter, flour and sugar together; stir in the hot milk until
it is a smooth batter. When it has gotten cold, add the beaten
yelks, then the whites and vanilla. Pour in a shallow pudding
dish and set it in a pan of water. Turn a pie-plate over the
top and bake i)4 hours. Serve at once with cream sauce.
Cream Sauce. — Yi cup butter, i cup of pulverized sugar, yi
cup of cream, i cup of sherry wine and a tablespoon of Sauer's
vanilla extract. Beat the butter to a cream, and beat in care-
fully the sugar. When light and frothy add the seasoning.
Whip until creamy. Place m a pan of hot water and stir until
thick. Set on ice for 10 hours.
Plum Pudding.
One quart of seeded raisins, i quart of currants, i quart
of bread crumbs, i quart of white sugar, i quart of broken eggs,
1 quart of citron and almonds mixed, i quart of chopped suet,
2 gills of French brandy, i nutmeg, i teaspoon of ground cloves,
78 TESTED VIRGINIA RECIPES.
1/2 teaspoon of cinnamon. Boil for 6 hours in a pudding mould
or bag.