A Delicious Pudding

Ingredients

• thin slices of rolls
• currants
• citron cut up fine
• a quart of milk
• four eggs
• half a pound of sugar

Method

1. 1

   Butter the slices of rolls, layer them in a pudding-dish with currants and citron, then pour over a custard made of milk, eggs, and sugar.

2. 2

   Flavor and bake lightly.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 71. The excerpt below is the record exactly as published.

A DELICIOUS PUDDING, VERY EASILY MADE. Butter some thin slices of rolls ; lay them in a pudding- dish with currants and citron eut up fine, and strewed between the slices. Then pour over the rolls, a custard made of a quart of milk, four eggs and half a pound ot sugar; flavor this and bake lightly. PEINCE ALBEET^S PUDDING. Take one-half pounf of butter, one-half pound of grated bread crumbs, one-half pound of sugar, the juice of two lemons with the rinds grated in ; add six eggs well beaten, a glass of brandy and four tablespoonfuls of marmalade. Steam this pudding in a mould and serve with wine sauce. COCOANUT PUDDING OB PIES. Break a cocoanut and save the milk ; peel oflp the brown skin, then throw each pièce into cold water, and let it stay a few minutes to cool; take the pièces out, wipe dry and grate ; add their own weight of white sugar and half the weight of butter ; rub the butter and sugar to a eream, add five well-beaten eggs, and a cup of milk 178 LA OVIBINE CREOLE. last of ail, throw into the mixture the milk of the cocoa- nnt and the grated rind of a lemon. Bake in a pudding- dish, or make it into pies with a bottom crust. Oma- ment the top of the pies with f ancy twists of paste. GUSTABD OOOOANUT PUDDING. Grate one cocoanut ; take a quart of milk, four eggs, and a cup of sugar. Beat sugar and eggs light, then stir in the milk, and last the cocoanut and such flavoring as you may prefer. Pour this into a deep pan lined with paste; put f ancy strips of paste across it, and bake lightly. A NICE ICE CREAM. Put on the fire a stew-pan containing a quart of nice f resh milk, and while it is coming to the boil beat the yolks of eight eggs and a pound of fine white sugar ; when thèse are well beaten, take ofE the boiling milk, let it stand to cool five minutes, and pour it very hot over the eggs and sugar; strain this mixture, and add for flavoring any favorite extract, either of lemon, orange, peach or vanilla. Let it stand to get cool, and pour it into the freezer and surround it with layers of ice, pounded fine, and coarse dairy sait, well beaten down, and fill up till within a few inches of the top of the freezer. Now, if you hâve it you may pour in one quart of pure cream, and beat it with a wooden spoon into the mixture in the freezer. Turn the crank of your freezer briskly if you hâve a five-minute freezer ; if not, turn the can with your hand for fifteen minutes, and then pack round again with ice and sait. Draw off the melted ice and sait water, and fill up again and set away to harden before serving. Two tablespoonfuls of the extract are enough. LA CUISINE CREOLE. 179 LEMON SHBBBBT. If a gallon is wanted, take ten fine lemons, or more, if small ones. Place to them three quarts of cold water sweetened, with two and one-half pounds of loaf sugar. Just bef ore placîng in the freezer, beat up the whîtes of three eggs with a lîttle sugar and stir in. Then place the mixture of lemons, sugar, water and eggs în the freezer, and pack ice and sait around it. It freezes easîly, with less trouble than ice cream. Pineapple or orange sherbet is also very nice made the same way. BISCUIT CBBAM IN MOULDS. On quart of firm clabber and one quart of sweet cream, make it very sweet with white sugar ; flavor with vanilla beau boiled in half a cup of sweet milk. Chum ail together ten minutes, then freeze in moulds, or in any ordinary freezer. OBANGB CBBAM. Squeeze the juice of four oranges, and put it with the peel of one into a sauce-pan ; add to this a pint of water, half a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.