Baked Peach Pudding

Ingredients

• 1/2 cup rice
• 1 cup peach juice
• 1 cup granulated sugar
• 2 tablespoonfuls butter
• yolks of 2 eggs

Method

1. 1

   Boil rice until tender, drain, and cook with peach juice until absorbed.

2. 2

   Stir in sugar, butter, and egg yolks until dissolved.

3. 3

   Layer rice and peaches in a greased dish and bake for 30 minutes.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 35. The excerpt below is the record exactly as published.

2 tablespoon fuls butter to a cream with y2 cup of sugar; add 1 egg unbeaten, and beat the mixture very light ; add 4 ta- blespoonfuls milk and % of a cup of flour, to which has been added 1 teaspoonful bak- ing powder ; mix quickly and lightly. Bake in well greased, deep pie-plates for 20 min- utes in a moderate oven. The berries must be slightly cooked with a little sugar to start 112 August. the juice, then spread on the cakes. — " Table Talk." 14. — Peach Sherbet. Take a qt. can of fine peaches, rub through a sieve. Add 1 pt. water, 1 cup sugar, and 1 cup orange juice. Freeze like a punch and serve in glasses, adding a table- spoonful of champagne to each glass when served. — From "Table Talk." 15. — Ambrosia. Slice l/z doz. oranges and place a layer of them in a glass dish. Strew over it powdered sugar and then a layer of dessicated cocoa- nut. Repeat alternate layers of fruit and cocoanut until the dish is full. — From "Ta- ble Talk," Philadelphia. 16. — Batter Pudding With Peaches. Beat 2 eggs without separating until very light ; add ^ pt. milk then 3 cups flour ; beat until smooth. Add a tablespoonful melted butter, 2 teaspoonfuls baking powder; beat again and stir in carefully 6 peaches, pared and cut into squares. Pour this into the mould and boil continuously for 2 hours. — From "Table Talk," Philadelphia. 113 August* 17. — Pudding A'La Zouave. Blanch ^ lb. almonds, pound them in a mortar, a few at a time, adding ^ lb of butter ; then add 4 well beaten eggs, y2 pt. milk, ]/2 pt. sugar, and a glass of raisin wine. Mix this until it forms a smooth paste, then stir in 1 lb. grated apples, these ingredients being properly mingled, put it into a well buttered mould and bake 1 hour. The raisin wine is simply water in which raisins have been steeped for two hours, then cover and stand in a cool place 24 hours. — From "Table Talk," Philadelphia. 18.— Baked Peach Pudding. Boil y2 cup rice until tender in plenty of boiling salted water, drain, put in a farina boiler with 1 cup peach juice. Cook until the juice is nearly or quite absorbed, then stir into it 1 cup granulated sugar, and 2 ta- blespoonfuls butter and yolks of 2 eggs

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