Banana Pudding

Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 1 beaten egg
• 1/2 cup milk
• 2 cups flour
• 1/2 teasp soda
• 1 teasp cream tartar
• 3 ripe bananas

Method

1. 1

   Cream butter and sugar, add egg, milk, and flour mixture.

2. 2

   Pour 1/2 of batter into a buttered dish, layer with sliced bananas, cover with remaining batter, and steam for about 1.5 hours.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 70. The excerpt below is the record exactly as published.

i/4 cup butter, 1 egg, 1 scant cup milk, 2 tablesp sugar, 111 112 FARM AND HOME COOK BOOK and a little salt. Pour in a shallow, buttered pudding dish, cut apples in small pieces and press into top of batter, sprinkle over with sugar and cinnamon, and bake about 30 minutes. Serve with cream and sugar. — [Mrs. E. E. S., Pa. Apple Slump Pare, quarter and core about ^^ doz tart apples, and place them in a shallow buttered granite pudding dish. Pour over them 1 scant cup water, add the grated rind and juice of 1 lemon, 1 cup sugar, and butter the size of a small egg. Place in a hot oven and then make a rich cream biscuit crust. Cut in small rounds with a tin box about size of a 50-cent piece, or if you have no such cutter handy, pinch off little pieces of the dough, flatten with the hands, and lay these little biscuits over the apples, closely together, but not overlapping. Cover the pudding dish, and when the pudding is nearly done, remove the cover to brown the biscuits. Serve hot with cream or any perf erred sauce. — [Mrs. K. C, Mo. Baked Apple Roll Make a dough of 1 qt flour, 1 teasp salt, 2 teasp baking pow- der, 2 tablesp butter, and 1 pt milk. Roll out about i/4 inch thick, and spread with chopped apples. Roll up and pinch the ends together to prevent the juice from running out. Place in a baking pan with V2 cup butter, 2 cups sugar and 3 cups water. Bake about 1 V2 hours. This will make its own sauce. —[Mrs. D. H. H., Ida. Boiled Apple Roll Make a dough of 1 qt flour, 1 tablesp lard, a little salt, and 1 teasp soda, mixed with sour milk enough to make a dough that will roll. Roll about i/4 inch thick, cover well with finely sliced apples, sprinkle with sugar and a little nutmeg or cin- namon, and roll up, carefully pinching the ends together ta prevent the escape of juice. Put this roll in a well floured bag, and boil out one hour. The water must be boiling when the pudding is put in, and must continue to boil without interrup- tion until the pudding is done. Any other fruit may be substi- tuted for apples. Serve with any preferred sauce. — [Mrs. R. T. B., N. C. Baked Brown Betty Grate some dry bread quite fine and pare and core apples and chop fine. Butter a baking dish, put in a layer of bread crumbs, then a layer of apples, sprinkle with sugar, and a lit- tle nutmeg or cinnamon, dot with bits of butter, and alternate THE CUTHBERT RED RASPBERRY. ORANGE AND LEMON PUDDINGS 113 in this way until the dish is filled. If the apples are not very juicy moisten with a little water. Bake until the apples are done and the pudding is brown on top. The top layer should be of bread crumbs, sprinkled with sugar and dotted with but- ter. Serve warm with cream. — [Mrs. G. O. F., N. H. Peach Pudding Fill a pudding dish with whole peeled peaches, pour over them 2 cups water, cover closely and bake until tender. Then drain off the juice, and let it stand until cool. Add to the juice 1 pt sweet milk, 3 or 4 well-beaten eggs, 1 cup sugar, 1 tablesp melted butter, and 1 cup flour sifted with 1 teasp bak- ing powder and a little salt. Beat well and pour this batter over the peaches in the pudding dish. Bake a rich brown and serve with cream. — [Mrs. W. K., Cal. Orange Pudding Make a boiled custard of eggs, milk and cornstarch, sweet- ened to taste. Put a layer of this in a dish, then a layer of sliced oranges, another of custard, and so on until the dish is filled. Chill, and serve with whipped cream. In preparing the oranges be sure to remove all the white particles of the peel and between sections, and be careful that no pits remain in the pieces. — [Mrs. H. M. C, Ind. Boiled Lemon Pudding Put over the fire in an agate vessel 2 V2 cups water or milk, and 1 cup sugar. When this is boiling stir into it 4 heaping teasp cornstarch dissolved in i^ cup water. Let this boil a few minutes, stirring constantly, then remove from fire and add the juice and grated rind of 3 lemons, the beaten yolks of 3 eggs, and 1 teasp butter. Fill small preserve dishes with this mixture and let them stand a while to allow the pudding ta thicken and get cold. When ready to serve top off each dish with a meringue made of the beaten whites of the eggs, pow~ dered sugar, and a little lemon flavoring. — [Mrs. C. von W.,. N. J. Frosted Lemon Pudding To 1 pt bread or cake crumbs (or both mixed) add 1 qt milk, the juice and grated rind of 1 lemon, the beaten yolks of 3 eggs, 4 tablesp sugar, and a pinch of salt. Turn into a well buttered pudding dish and bake. When done cover with a frosting made of the whites of the eggs and 3 tablesp powdered sugar, and return to the oven to brown slightly. — [N. P., N. H. 114 FARM AND HOME: COOK BOOK Banana Pudding Crep.m % cup butter with ^/^ cup sugar, add 1 beaten egg, % cup milk, and 2 cups flour sifted with i/^ teasp soda and 1 teasp cream tartar. Flavor with vanilla. Pour ^ of this batter into a buttered pudding dish, then 3 ripe bananas

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