Bird's Nest Pudding

Ingredients

• six apples
• 1 pt. of milk
• 2 tablespoonfuls of flour
• 3 eggs
• sugar

Method

1. 1

   Pare the apples and take out the cores.

2. 2

   Fill the holes with sugar, place the apples in an earthen pudding dish.

3. 3

   Make a batter of milk, flour, and eggs.

4. 4

   Pour this over the apples and bake until the fruit is soft.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 42. The excerpt below is the record exactly as published.

Bird's Nest Pudding. Pare six apples and take out the cores with apple corer. Fill the holes with sugar, after placing the apples in an earthen pud- ding dish. Make a batter of i pt. of milk, 2 tablespoonfuls of flour and 3 eggs. Pour this over the apples and bake until the fruit is soft. 2. — Grape Pie. Take a sufficient quantity of grapes for the number of pies you wish to make; pulp them, put the pulps into a porcelain-lined kettle ; bring them to boiling point ; press them through a sieve to remove the seeds ; add the skin to the grape pulp; cook 10 minutes ; sweeten to taste. It is well to allow a ]/2 lb. of sugar to each lb. of grapes. Fill the pies with this mixture ; put on an upper crust and bake in a quick oven for about 30 minutes. An old-fashioned way of making 135 October. grape pie is to simply fill the under crust with whole grapes; then add a y cup of sugar and a y2 cup of molasses. The pie is then covered and baked for 35 minutes. — "Table Talk," Philadelphia. 3. — Whole-wheat Pudding. Mix in a bowl two cupfuls of whole-wheat flour, y? a teaspoonful of soda, dissolved in ^ a cupful of New Orleans molasses, y a teaspoonful of salt, and 1 cupful of sweet milk; mix well and add 1 cupful of ripe peaches ; pour into a buttered mould ; place in a kettle of boiling water and boil steadily 2^ hours. Serve with cream, or if a rich sauce is desired, a wine or foamy sauce will be very nice. — From "Table Talk," Philadelphia. 4 — Hunter's Pudding. One pound raisins, 1 lb. currants, 1 lb. suet, 1 lb. bread crumbs, y, lb. moist sugar, 8 eggs, 1 tablespoon ful flour, y lb. citron, 1 glass brandy, 10 drops extract of almond, y nutmeg, mace and cloves. Stone and chop the raisins, chop the suet very fine, and 136 October. rub the bread until the lumps are well broken ; pound the spice to powder, cut the citron into thin shreds ; mix all the ingredients well together adding the sugar ; beat the eggs to a stiff froth, and as they are beaten drop into them the almond ; stir these into the dry in- gredients, mix well, and add the brandy ; tie in a buttered cloth or mould. Steam or boil 8 hours. 5. — Alice Pudding. One-half pound fresh butter, y2 pound powdered sugar, y2 lb. flour, % pound cur- rants, 4 eggs, two teaspoonfuls extract of lemon, or any other preferred. Beat the bat- ter to a thick cream, strew in by degrees the sugar, and mix both well together; then dredge the flour in gradually ; add the cur- rants, and moisten with the eggs which should be well beaten. When all the ingredients are well stirred and mixed, butter a mould that will hold the mixture exactly, tie down with a cloth, put the pudding in boiling water and boil five hours. When turned out, sprinkle with a little powdered sugar, and serve with sweet sauce. 137 October. 6. — Peach Meringue. Canned peaches. Pour over them an icing of the beaten whites of 6 eggs, and 6 table- spoonfuls of sugar. Brown slightly in the oven. Serve with custard made from the yolks of the eggs. 7.— Indian Corn and Tapioca Pudding. One quart sweet milk, 4 tablespoonfuls yellow corn meal, 1 cup molasses, 2 table- spoonfuls tapioca, 1 egg, a little salt. Scald milk with tapioca, (reserving 1 cup of the milk cold). When the tapioca is swollen add meal and molasses stirred carefully to- gether to avoid lumps. Set away to cool before adding the egg, well beaten, and the salt. Bake in slow oven 2 hours, and then add the reserved cup of cold milk. Do not stir in the cold milk. Bake another hour — in all three hours — in a slow oven. — From "Table Talk," Philadelphia. 8. — Fruit Croquettes. Soak j4 baker's 5 cent loaf freed from crust in a pt. of milk for 15 minutes, then stir it over the fire until it boils ; take from the fire, add the yolks of 2 eggs, then cook 138 October* just a moment ; add ^ teaspoonful of salt, 2 tablespoon fuls of sugar, a grating of nut- meg, i cupful of raisins, currants and citron mixed and chopped fine, turn this mixture out to cool, form into cone-shaped croquettes, dip in egg, then in bread crumbs, and fry in smoking hot fat. — From ''Table Talk," Philadelphia. 9. — Orange Roley-Poley. Make a light paste as for apple dumpling, roll in an oblong sheet, and lay sweet orange (peeled, sliced and seeded) over it. Sprinkle with white sugar ; scatter a teaspoonful or 2 of the grated yellow peel over it all and roll up closely, folding down the end to secure the syrup. Boil in a pudding cloth 1 hour and a half. Eat with lemon sauce. — From "Common Sense in the Household," by Marion Harland, Copyright 1880, 1892 by Charles Scribner's Sons. 10. — Rum Omelet. Beat 4 eggs just enough to mix them, add 4 tablespoonfuls of warm water and a piece of butter the size of a walnut. Put a table- spoonful of butter in a frying-pan, when melted and hot, turn in the eggs. Shake 139 October. the pan and as soon as the omelet begins to set, lift it at one side and allow the softer part to run under. Continue this until the omelet is cooked, dust it with salt and pep- per, fold it over and turn it out on a heated dish. Dust it with granulated sugar, sprinkle it with rum, pour about 2 tablespoonfuls around the omelet, set fire to it and send at once to the table.— From " Table Talk," Philadelphia. 11.— Cafe Frappe. One quart of freshly made black coffee, sweetened to taste. Turn this mixture into a freezer, and turn the crank slowly until it is frozen like snow ; beat the white of 1 egg to a stiff froth, add 1 tablespoonful of pow- dered sugar, and beat again. Stir this into the frappe with a spoon and it is ready to use.— "Table Talk." 12. — Rice Pudding. One coffee cup of rice, two quarts of milk, 8 tablespoonfuls of sugar, 1 teaspoonful of salt. Butter the size of an egg (melted) nut- meg and cinnamon to taste. Wash and pick over the rice, and soak in 1 pt. of milk

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