Caramel Pudding

Ingredients

• Put ^ cup sugar in a frying pan
• Take 4 eggs
• 3 tablespoons sugar
• 1 tablespoon vanilla
• 1 pint milk

Method

1. 1

   Stir sugar until melted and golden brown.

2. 2

   Pour a little into each cup, turning to coat.

3. 3

   Fill cups with mixture and bake in warm water until set in center.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 28. The excerpt below is the record exactly as published.

3 tablespoons sugar. 1V2 quarts milk. Nutmeg and vanilla to taste. Bake from 2^ to 3 hours in slow oven, stirring frequently during the first half hour and later occasionally. Serve with cream either plain or whipped. CHINESE RICE PUDDING. Mrs. W. S. Wright, Omaha, Neb. 2 cups boiled rice. 1 cup sugar. V2 box gelatine soaked in Y2 14 teaspoon salt, cup water. Dissolve the gelatine in i cup hot water ; add rice, sugar and salt ; allow to cool. BLACKBERRY EMPRESS. Mrs. Arthur Dyer. 2 cups milk. 1 teaspoon baking powder. 1 egg. Flour to make a thin batter. % cup butter. Put a layer in pudding dish, add a quart of raw blackberries well covered with sugar and a little butter. Cover with remain- ing batter and bake one hour. Serve either hot or cold with sweet cream. 94 THE EDWARDS VIELE COOK BOOK. BAKED CUP CUSTARDS. Mrs. R. J. Dinning, Omaha, Nelx 1 quart milk. 4 tablespoons sugar. 4 eggs. A little vanilla. Rinse cups in water. Pour in custard and place in pan of hot water. Bake 25 minutes. COTTAGE PUDDING. Mrs. W. S. Potts- Pawnee, Neb. 1 cup sugar 1 tablespoon butter. 1V2 cups flour. A pinch of salt. 1 egg. 1 cup milk. 2 teaspoons baking powder. Vanilla flavoring. Mix well sugar, butter and egg; add milk and flour into which baking powder has been sifted, also salt and flavoring Bake in shallow square pan. Cut in squares and serve with lemon, orange or crushed berry sauce. Crushed Berry Sauce : — ■ Cream i cup sugar and i tablespoon butter. Add i cup crushed raspberries, stir and serve as sauce for pudding. CUP PLUM PUDDING. Mbs. E. J. Jeffress. 1 cup raisins, chopped. 1 cup surrants. 1 cup suet. 1 teaspoonful each cinnamon, cloves and grated lemon peel. 4 well beaten eggs. V2 teaspoon soda stirred into enough buttermilk to make a stiff batter. 1 cup flour. 1 cup bread crumbs. 1 cup sugar. Mix flour, fruit, crumbs, suet and sugar, add flavoring and eggs, then buttermilk; steam 2j/^ or 3 hours. Serve with warm sauce. PUDDINGS AND DESSERTS. 95 GOOSEBERRY JAM PUDDING. Mrs. W. S. Potts. Pawnee. Neb. 2-3 cup sugar. 1 tablespoon butter. 2 tablespoons sour milk. V2 cup preserved or spiced gooseberries. Make into batter and bake may be used.) Sauce ; — 1 cup sugar. 1 tablespoon flour, 1 small teaspoon butter. Vanilla sauce may be made the orange. Cook until it thickens. 1 small teaspoon cinnamon. 1 egg. 1 cup flour. teaspoon soda. in cake pan. (Other fruit jams 1 orange, juice and grated rind. iy2 cups boding water. Cook until it thickens. by substituting that flavor for FIG PUDDING. Mrs. F. 1 cup suet or butter. 1 cup sugar. 3 eggs. Y2 glass brandy. 2 teaspoons B powder. Sauce : — 1 cup sugar. Pinch of salt. Beat well. Just before using- flavor. BIRD’S NEST . Wier. 1 cup bread crumbs. V2 pound figs. 1 cup milk. 1 nutmeg. Steam 3 hours. 1 egg. add I cup boiling milk and PUDDING. Mrs. L. M. Armstrong. 5 apples. 3 eggs. 6 tablespoons sifted flour, 1 pint sweet milk. A little salt. 96 THE EDWyARDSVILLE COOK BOOK. Pare and core the apples. Set in buttered pan. Pour on the batter. Bake one hour. Serve with sauce. CHOCOLATE PUDDING. Mrs. J. F. Stilwell. Boil I pint milk, a little piece butter, i cup sugar, 3 oz. grated chocolate. Pour this over 3 slices bread, whic hhave been soak- ed in just a little of the milk. Beat well. When cold stir in the yelks of 4 eggs. Bake and when done spread on the beaten and sweetened whites of the eggs, and brown. Serve with pudding sauce or plain or whipped cream. CHOCOLATE PUDDING. Mrs. H. O. Isensee. 1 pint milk. 1 cup sugar. 3 oz. chocolate. 3 eggs. Small piece butter. Boil milk, butter, sugar and chocolate until thick. Pour this over two slices bread that have been soaked in a little milk. When cool stir in unbeaten yolks of the eggs. Bake and when done put meringue on top. Brown this and serve with custard. CHOCOLATE PUDDING. Miss Carrie Wolf. 1 pt. milk. Small piece butter. 1 cup sugar. 3 oz. chocolate (Baker’s). 4 slices bread. 4 eggs. Boil the milk, butter, sugar and chocolate ; pour this over the bread which has been soaked in a little milk. When cold stir in yolks of eggs, beaten, and beat thoroughly. Bake, and when done spread on the whites, beaten with a little sugar and bake again until eggs are a light brown. Serve with a thin custard sauce. PUDDINGS AND DESSERTS. 97 CHOCOLATE PUDDING. Mrs. Travoiis. 4 yolks of eggs. 1 cup sugar. 1 qt. milk. Butter size of an egg. 3 tablespoons grated chocolate. About 1 cup bread crumbs. Elavoring. Dissolve chocolate thoroughly in a part of the milk. After milk is heated, stir ing'redients together, pouring hot milk in last. Bake. When done make a meringue for top, and brown. CARAMEL PUDDING. Mrs. J. F. Stillwell. Put ^ cup sugar in a frying pan, and stir until melted and a golden brown in color. Pour a little of this into each cup, turning cup around that the bottom and sides may be quickly coated. It will harden almost instantly. Take 4 eggs, 3 table- spoons sugar, I ta1)lespoon vanilla

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