Arrow-root Pudding

Ingredients

• Pour a pint of boiling water
• two table-spoonfuls of pure Bermuda arrow-root
• half a pound of butter
• half a pound of sugar
• half a dozen eggs
• a little wine and nutmeg or lemon, the juice and rind

Method

1. 1

   Stir arrow-root into boiling water, then add butter until cool.

2. 2

   Mix in sugar and eggs, seasoning to taste.

3. 3

   Serve simply or in pastry.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 83. The excerpt below is the record exactly as published.

half a pound of butter creamed, the juice of two oranges, and half a lemon strained. Bake in puff-paste, Hirjjs layolks, I Butter ilb. 8u|{ar f lb. | Flavor 2 orange-rinda Juict' of two orangee and half a lemon. VmOINIA COOKERY-BOOK. 173 CusTABD Pudding. Dissolve two even table-spoonfuls of corn-starch in half a teacupful of sweet milk ; boil two cups of milk, and just as it comes to a boil add the beaten yolks of four eggs, the dissolved corn-starch, with a heaping cup- ful of pulverized sugar; flavor with the grated rind of two lemons, adding the juice also the last thing. Bake in puff-paste on pie-plates. When the pudding is nearly done add a meringue, which is made of the four whites beaten to a stiff froth, and sweetened with four table- spoonfuls of finely -powdered sugar. This makes two puddings, if the plates are deep enough. Cocoa-nut Pudding. To one large cocoa-nut, grated, beat the yolks of twelve eggs with three-quarters of a pound of sugar. Cream seven ounces of butter, and whip up half a pint of sweet cream ; add the cocoa-nut last. Bake in puff -paste. This quantity makes three puddings in deep plates. A light pound of flour and ten ounces of butter and lard makes pastry enough for them. Crbam Pudding. To make the cake : Beat five eggs separately and very light ; add to the beaten yolks one cup of sugar, then the beaten whites. Put one teaspoonful of cream of tartar into one teacupful of flour, sifting them together well. Beat this into the eggs and sugar, and to the mixture add half a teaspoonful of soda. Divide the mixture, and bake in two tin plates in a quick oven. When only a little cool split the cakes and put the cream between. Make the cream as follows : Boil one pint of new milk, beat the yolks of two eggs, and add half a teacupful of 174 VIRQINJA COOKERY-BOOK. sugar, then the beaten whites, and not quite half a tea- cupful of flour or corn-starch, enough to thicken, which is better than flour. When all are light and well mixed pour the boiling milk gradually to the other ingredients and return to the saucepan. Stir until a thick cream, and flavor with vanilla. This pudding makes a favorite dessert. Green-corn Pudding. Take twelve tender but full-grown ears of green com and grate them down close to the cob. Have ready one quart of unskimmed milk, and stir into it by degrees a quarter of a pound of fresh butter and a quarter of a pound of sugar. Beat four eggs very light, and then stir them into the milk alternately with the grated com, a little of each at a time. Put the mixture into a baking- dish large enough to receive it. Bake for an hour. It may be eaten either hot or cold. Use with it a cold sauce of butter and sugar creamed together, when served as dessert. If eaten with the meat dinner omit the sugar. Rice Pudding. One quart of milk, a little more than a wineglassful of rice. Scald the rice in the milk until well done ; add a teacup of sugar, a table-spoonful of butter, and delicate flavoring of either cinnamon or nutmeg. Bake for half an hour. To Make Rice Pudding. Take half a pint of rice boiled well done ; then add a quarter of a pound of butter, eight table-spoonfuls of white sugar, eight eggs, half a pint of sweet cream, a lit- tle grated nutmeg, and a pint of dried currants, if you choose. Pure distilled rose-water is used for such dishes a great deal in lower Virginia, where roses grow so abun- dantly that families make their own supply, of a quality VIRGINIA COOKERT'BOOK, 175 and flavor quite different from the article generally found in market. The above pudding is not meant for sauce, but a little wine poured over it while hot is considered a great improvement. Aebow-eoot Pudding. Pour a pint of boiling water on two table-spoonfuls of pure Bermuda arrow-root ; stir in half a pound of butter until cool ; add half a pound of sugar and half a dozen eggs, seasoning to your taste ; a little wine and nutmeg or lemon, the juice and rind

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