Butter Pudding

Ingredients

• one quart of milk
• six eggs
• seven tablespoonfuls of flour

Method

1. 1

   Boil the milk, stir in the eggs and flour while the milk is nearly boiling.

2. 2

   Bake for half an hour and serve with wine or lemon sauce.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 70. The excerpt below is the record exactly as published.

One quart of milk, six eggs beaten separatély, and seven tablespoonf uls of flour. Boîl the milk, stir in the eggs and flour, while the milk is nearly hot enough to boU ; do not let it boil when you stir in the flour, but take it off the fire, or you will curdle the eggs. Bake this batter half an hour, and eat it with wine or lemon sauce. You should sait the milk slightly before boiling. When well and quickly made, this is a delightf ul pudding, but it should be eaten hot. A SUPEEIOE LEMON TAET. Squeeze the juice f rom six lemons, wash the rinds and boil them ; if too strong of the lemon oil, it is better to change the water. You must grate or pound the rinds, and when tender and cold, add to them one pound of sugar, one-f ourth of a pound of butter, and the yolks and whites of flve eggs. Stir in the juice of the lemons, and cook the batter gently until it is thick as honey; then bake it in puflF paste without tops. Ornament with f ancy strips of paste. LA CUISINE CREOLE. 175 SUBT PUDDING. Take a cupf ul of chopped suet^ half a cup of molasses^ one cup of raisins chopped, a teaspoonful of powdered cloyes and cinnamon, one-half cup of sugar, two eggs well beaten, half a cup of sweet milk, a little sait, and two teaspoonfuls of yeastpowder. Stir in flour until it is a thick batter ; flour a cloth, and pour in the mixture, leaving room to swell. Boil two hours. EOLL PUDDING OF ANY KIND OF FRUIT. Make a light paste, roU out lengthwise, spread any kind of fruit over the paste, and roU it up in the dough ; wrap it up in a cloth, tie it caref ully, and boil it one hour. Tou will flnd this delicious if made of either blackberries, strawberries, peaches, or any kind of dried fruit stewed and sugared ; if f resh fruit is used, it needs no stewing. A DESSEET FOB A DELIGATB PEBSON. Boil one cup of rice until perfectly soft, then add a teacup of rich sweet cream, and half a teacup of any acid jelly — currant is the best, but plum, strawberry or lemon will do. Put it over the flre a f ew minutes, turn it into a mould. Eat with sweetened cream. MAOOABOON PUDDING lOBD. Line a mould with maccaroons, as described for Iced Cabinet Pudding. Pill the mould with dried cherries, seedless raisins and macaroons, in layers; then pour a little Madeira or sherry wine over them, and finish by pouring over ail a custard of a pint of milk, two eggs and 176 LA CUISINE CREOLE. flavoring to suit ; sweeten it with half a pound of white sugar, and in summer cover the mould up in ice and sait until wanted. In winter steam it and serve with butter and sugar sauce. STBAMED CABINET PUDDING, VERY FINE. Butter a pudding

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