Aunt Martha's Pudding

Ingredients

• Six ounces of bread crumbs
• one gill of milk
• yolks of three eggs
• whites of two eggs
• one teaspoonful of essence of vanilla
• three ounces of sugar
• one-half dozen of preserved cherries

Method

1. 1

   Grease a pint pudding mould and place preserved cherries at the bottom.

2. 2

   Boil milk and pour over bread crumbs in a basin.

3. 3

   Beat yolks and sugar together.

4. 4

   Whip egg whites to stiff froth and mix with yolks and sugar.

5. 5

   Add essence of vanilla and combine with soaked bread crumbs.

6. 6

   Pour into the mould, cover, and boil for one hour and twenty minutes.

7. 7

   Turn out onto a hot platter and serve with jam sauce.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 64. The excerpt below is the record exactly as published.

UNT MARTHA'S PUDDING. 145 When the mould is filled, cover its mouth with apiece of greased paper and, sinking it half its length into a saucepan of boiling water, boil the pudding therein for an hour and a half. When the pudding is boiled, turn it out of the mould upon a hot platter and pour around it a jam or lemon sauce, directions for making which will be found upon pages, 167, and 167. IiOwell Pudding. — Four teacupfuls of flour, one teacupful of beef suet, one and one-half teacupfuls of sweet milk, one and one-half teacupfuls of sugar, one tea- spoonful of salt, one teaspoonful of bi-carbonate of soda. Put the flour into a bowl and removing the skin from the suet, chop it very finely and mix it with flour. When these are well mixed add the milk and sugar. Put the bi-carbonate of soda upon a plate and make it smooth with the back of a spoon, add this with the salt the other ingredients and stir all very thoroughly to- gether. Pour the pudding into a well greased pudding mould and put on the cover, place the mould into a large saucepan, cover it with boiling water and let it boil there- in for three hours. When done remove the mould from the boiling water, let it cool for a moment, and turn the pudding out upon a hot platter, and serve with a hard or wine sauce ; to pre- pare which see pages 168, and 168. Auut Martha's Pudding. — Six ounces of bread crumbs, one gill of milk, yolks of three eggs, whites of two eggs, one teaspoonful of essence of vanilla, three ounces of sugar, one-half dozen of preserved cherries

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