Apple and Brown-Bread Pudding

Ingredients

• a pint of brown bread crumbs
• a pint bowl of chopped apples
• two-thirds of a cupful of finely-chopped suet
• a cupful of raisins
• one egg
• a tablespoonful of flour
• half a teaspoonful of salt
• half a pint of milk

Method

1. 1

   Mix bread crumbs and chopped apples.

2. 2

   Add suet, raisins, egg, flour, salt, and milk.

3. 3

   Boil in buttered molds for about two hours.

4. 4

   Serve with lemon-flavored sauce.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 247. The excerpt below is the record exactly as published.

l tablespoonful of flour, adding the grated rind of a lemon. Moisten it all with the whites and yolks of two eggs well beaten and the juice of the lemon, strained. Stir it all well together and put the mixture into small cups well buttered ; tie them down with a cloth dipped in flour and boil three- quarters of an hour. Turn them out on a dish, strew sifted sugar over them and serve with wine sauce. BOILED APPLE PUFFETS. Three eggs, one pint of milk, a little salt, suflBcient flour to thicken as waffle batter ; one and one-half teaspoonfuls of baking powder. Fill teacups alternately with a layer of batter and then of apples chopped DUMPLINGS AND PUDDINGS. 367 fine. Steam one hour. Serve hot with flavored cream and sugar. You can substitute any fresh fruit or jams your taste prefers. COMMON BATTEE, For boiled pudding, fritters, etc., is made with one cupful of milk, a pinch of salt, two eggs, one tablespoonful of melted butter, one cupful of flour and a small teaspoonful of baking powder. Sift the flour, powder and salt together, add the melted butter, the eggs well beaten and the milk ; mix into a very smooth batter, a little thicker than for griddle- cakes. ALMOND PUDDING. Turn boiling water on to three-fourths of a pound of sweet almonds, let it remain until the skin comes off easily ; rub with a dry cloth ; when dry, pound fine with one large spoonful of rose-water ; beat six eggs to a stiff froth with three spoonfuls of fine white sugar ; mix with one quart of milk, three spoonfuls of pounded crackers, four ounces of melted butter, and the same of citron cut into bits ; add almonds, stir altogether and bake in a small pudding-dish with a lining and rim of pastry.. This pud- ding is best when cold. It will bake in half an hour in a quick oven. APPLE PUDDING, BAKED. Stir two tablespoonfuls of butter and half a cupful of sugar to a cream ; stir into this the yolks of four eggs, well beaten, the juice and grated rind of one lemon and half a dozen sound, green tart apples, grated. Now stir in the four beaten whites of the eggs, season with cinnamon or nutmeg ; bake. To be served cold with cream. BOILED APPLE PUDDING. Take three eggs, three apples, a quarter of a pound of bread crumbs, one lemon, three ounces of sugar, three ounces of currants, half a wine- glassful of wine, nutmeg, butter and sugar for sauce. Pare, core and mince the apples and mix with the bread crumbs, nutmeg grated, sugar, currants, the juice of the lemon and half the rind grated. Beat the eggs well, moisten the mixture with these and beat all together, adding the wine last ; put the pudding in a buttered mold, tie it down with a cloth ; boil one hour and a half and serve with sweet sauce. 368 DVMPLINaS AND PUDDINGS. BIRDS’ NEST PUDDING. CoEE and peel eight apples, put in a dish, fill the places from which the cores have been taken with sugar and a little grated nutmeg ; cover and bake. Beat the yolks of four eggs light, add two teacupfuls of flour, with three even teaspoonfuls of baking powder sifted with it, one pint of milk with a teaspoonful of salt ; then add the whites of the eggs well beaten, pour over the apples and bake one hour in a moderate oven. Serve with sauce. BREAD AND BUTTER PUDDING. No. 1. Butter the sides and bottom of a deep pudding-dish, then butter thin slices of bread, sprinkle thickly with sugar, a little cinnamon, chopped apple, or any fruit you prefer between each slice, until your dish is full. Beat up two eggs, add a tablespoonful of sifted flour ; stir with this three cupfuls of milk and a little salt; pour this over the bread, let it stand one hour and then bake slowly, with a cover on, three-quarters of an hour ; then take the cover off and brown. Serve with wine and lemon sauce. Pie-plant, cut up in small pieces with plenty of sugar, is fine made in this manner. BREAD AND BUTTER PUDDING. No. 2. Place a layer of stale bread, rolled fine, in the bottom of a pudding- dish, then a layer of any kind of fruit ; sprinkle on a little sugar, then an- other layer of bread crumbs and of fruit ; and so on until the dish is full, the top layer being crumbs. Make a custard as for pies, add a pint of milk and mix. Pour it over the top of the pudding and bake until the fruit is cooked. Stale cake, crumbed fine, in place of bread, is an improvement. COLD BERRY PUDDING. Take rather stale bread — baker’s bread or light hbme-made — cut in thin slices and spread with butter. Add a very little water and a little sugar to one quart or more of huckleberries and blackberries, or the former alone. Stew a few minutes until juicy ; put a layer of buttered bread in your buttered pudding-dish, then a layer of stewed berries while hot and so on until full; lastly, a covering of stewed berries. It may be improved with a rather soft frosting over the top. To be eaten cold with thick cream and sugar. DUMPLINGS AND PUDDINGS. 369 APPLE TAPIOCA PUDDING. Put one teacupful of tapioca and one teaspoonful of salt into one pint and a half of water, and let it stand several hours where it will be quite warm, but not cook; peel six tart apples, take out the cores, fill them with sugar, in which is grated a little nutmeg and lemon peel, and put them in a pudding-dish ; over these pour the tapioca, first mixing with it one teaspoonful of melted butter and a cupful of cold milk, and half a cupful of sugar ; bake one hour ; eat with sauce. When fresh fruits are in season, this pudding is exceedingly nice, with damsons, plums, red currants, gooseberries or apples ; when made with these, the pudding must be thickly sprinkled over with sifted sugar. Canned or fresh peaches may be used in place of apples in the sam.e manner, moistening the tapioca with the juice of the canned peaches in place of the cold milk. Very nice when quite cool to serve with sugar and cream. APPLE AND BROWN-BKEAD PUDDING. Take a pint of brown bread crumbs, a pint bowl of chopped apples, mix ; add two-thirds of a cupful of finely-chopped suet, a cupful of rais- ins, one egg, a tablespoonful of fiour, half a teaspoonful of salt. Mix with half a pint of milk

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