A French Fried Pudding

Ingredients

• four eggs
• a quart of milk
• slices of baker's bread

Method

1. 1

   Beat eggs with milk, sweeten and flavor, soak bread slices, fry in hot butter, and serve.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 82. The excerpt below is the record exactly as published.

a quart of milk until it is thoroughly done. Sweeten to taste, and let it cool. Beat in the yolks of four eggs. Flavor with lemon rind or essence and nutmeg. Bake in a pudding-dish. When cool, pour over it the whites of your eggs, beaten with a cup of white sif ted sugar. Bake light brown. Season to taste with lemon, rose or vanilla. APPLE MERINGUE. Select handsome pippin apples if you can get them, pare and core them whole, put them in the oven with a little water in a deep dish, and let them cook a little but not enough to break. When plumped, take them ont and let them get cold; then flU the centre of each apple with jelly. Make an icing of the whites of eggs, beaten with sifted sugar, and caref uUy cover each apple with it, wetting the knife while smoothing the icing. Sif t a little sugar over them and put them in the oven to harden, but not to brown ; too much beat will cause the jelly to melt. A CHEAP AND DELICATE PUDDING. Take a tablespoonf ul of butter, a cup of sugar, a cup of milk, two eggs, and a pint of sifted flour. Put into the floup a small teaspoonf ul of soda and two teaspoon- fuls of cream of tartar; sift this in caref ully, and set 204 L'A CUISINE CREOLE. the flour aside. Beat the eggs, yolks and whites to- gether, briskly ^ntil they foam; add to the eggs two tablespoonf uls of water ; beat them sharply again until the tissues of the eggs thoroughly blend with the water, mix the sugar and butter together; add the eggs, beat again, then pour in the flour which will make a stiff batter; lastly, thin this with the small cup of milk (sweet milk is the best), then bake in shallow pans and serve with lemon sauce, or a rich wine sauce if that is preferred. A QUIOKLY MADB PUDDING. Split a f ew crackers, lay the surface over with raisins, and place the halves together again; tie them closely in a cloth, and boil them fif teen minutes. Serve with a rich sauce of butter, wine sugar and nutmeg. ANOTHEB QUICKLY-MADE PUDDING. Get a light, square loaf of bread, split it in three or four horizontal slices; strew in between the slices cut- up raisins or currants; tie it up again; boil half an hour, and serve it with a rich sauce. There are few better puddings made with so little expense or trouble. DELICIOUS BREAD PUDDING. Butter some slices of bread, eut thin, and lay them în a dish, with currants and citron between; pour over it a quart of milk, with four well-beaten eggs, and sugar sufBcient to sweeten to taste, and bake. Serve with sauce. It is easily made, and very nîce. It îs good hot or cold. LA CUISINE CREOLE. 205 CHEAP GINGERBRBAD PUDDING. Take a cup of butter, rub it up with three and a half cups of flour, one cup of milk, one cup of molasses, and one teaspoonful of saleratus. Steam three hours, and serve wîth a rich sauce. A FEBNCH FRIED PUDDING. .Beat four eggs to a quart of mîlk, sweeten and flavor to taste, eut slices of baker's bread

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