Cherry Pudding

Ingredients

• 2 c cherries
• 1 c sugar
• 1/2 c water
• 2 T cornstarch
• 2 T cold water
• 1/4 t salt
• a grating of nutmeg
• the stiffly beaten whites of 2 eggs

Method

1. 1

   Wash and pit cherries, then cook with sugar and water until tender.

2. 2

   Add cornstarch mixed with cold water, salt, and nutmeg, and cook in a double boiler for 15 minutes.

3. 3

   Remove from heat, fold in beaten egg whites, and pour into a wet mold to cool.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 204. The excerpt below is the record exactly as published.

Cherry Pudding Wash and pit 2 c cherries, add i c sugar and ^ c water, and cook until tender. When done there should be about 2 c. To this quantity add 2 T cornstarch mixed with 2 T cold water, >4 t salt, a grating of nutmeg and cook 15 m in a double boiler. Remove from the fire, add the stiffly beaten whites of 2 eggs, turn into a wet mould or moulds and set away to cool. Serve very cold with Custard Sauce. In season Rhubarb or Gooseberries may be used in this recipe, adding y^ c more of sugar. Custard Sauce Scald iy2 c milk. To the yolks of 2 eggs add >4 c sugar, }i t salt and mix thoroughly. Add the hot milk slowly, stirring all the time, return to the double boiler and cook, stirring constantly until the mixture coats the spoon. Add }i t nutmeg and set avv^ay to cool. Preparing the Meal About 3 h before dinner time prepare the Savory Meat Casserole and start to cooking. Then make the Cherry Pudding and Sauce and set away to cool, if not made after breakfast. Forty m before dinner wash and scrape the potatoes and put on to cook. Then wash the lettuce and place in the refrigerator to chill. Unmould the Pudding onto the serving dishes, pour the Sauce around it and set in a cool place until needed. Uncover the casserole and set in the oven to brown the meat. When brown remove from the casserole to hot platter, arrange the vegetables around it, then thicken the gravy. While the gravy is cooking cut the bread and butter, fill the water glasses and place all on the table. Serve the lettuce, drain the potatoes and put into a vegetable dish, pour the gravy around the meat and serve the dinner. JULY MENUS 367 Monday Dinner — Cost Food Units Savory Meat Casserole (1 lb.) $0.22 1,412 Potatoes 04 COO Lettuce 05 50 Bread and Butter 038 600 Cherry Pudding 108 1,640 Custard Sauce 048 664 Total Dinner $0,504 4.966 Total for Day 1.153 9,735 Per Day per Person 288 2,434 BREAKFAST Tuesday Lesson 221 BERRIES OR OTHER FRESH FRUIT FRIZZLED BEEF TOAST COFFEE Frizzled Beef Break ^ pound dried beef into small pieces. Melt 2 T butter in a frying pan, add the beef and stir until the sides curl up. Serve at once. Preparing the Meal Prepare the fruit, arrange in dishes, sweeten and serve. Break the dried beef into small pieces, make the coffee and while cooking make the toast. Butter the toast, set in the oven to keep warm until needed, and prepare the frizzled beef. Keep all warm while the fruit is being eaten, then serve the breakfast. TtJESDAY Breakfast — Cost Food Units Berries $0.10 200 Frizzled Beef 087 477 Toast and Butter 038 600 Coffee 04 Cream for Fruit and Coffee 062 400 Sugar for Fruit and Coffee 007 233 Total Breakfast $0,324 1,910 LUNCHEON OR SUPPER Tuesday Lesson 222 INDIVIDUAL BEEF ROLLS CRESS AND ORANGE SALAD BREAD AND BUTTER TEA Individual Beef Rolls Grind i pound of round steak, shape into round cakes and broil them. While they are cooking melt 2 T butter in a pan, add 2 T flour, and when well blended add i c milk and stir until boiling. Add i T dry horseradish or 2 T horseradish pressed from the vinegar and ^ t salt. Pour ;iij3 LESSONS IN COOKING this mixture into the platter, arrange the meat cakes in it and serve. Cress and Orange Salad Wash thoroughly and separate into small pieces a small bunch of water cress. Peel two oranges, separate into sec- tions and cut each section into thirds. Add to the cress y2 c salad dressing, mix thoroughly and serve very cold on a lettuce leaf. Preparing the Meal About 3^ h before luncheon time make the salad and set in a cold place until needed. Grind the round steak and prepare the beef rolls. While cooking make the sauce for the meat. Cut the bread and butter and place on the table. Make the tea and serve the luncheon. TOESDAY LDNCHEON COST FOOD UNITS Beef Rolls $0,198 1,250 Cress and Orange Salad 107 425 Bread and Butter 038 600 Tea and Sugar 014 156 Total Luncheon $0,337 2,431 DINNER Tuesday Lesson 223 ROAST MUTTON BAKED SAVORY RICE SCALLOPED CORN MINT PUNCH PINEAPPLE FANCY Roast Mutton Dredge with flour in the roasting pan and place in a hot oven. After 15 or 20 m lower the temperature, add season- ing and baste with the drippings occasionally. Cook for 2y2 to 3 h, according to size. Baked Savory Rice Blanch i c rice, drain, rinse with cold water, cover with I qt. boiling water and return to the fire. Add i t salt, juice of I lemon and cook for 15 m, stirring occasionally. Add J4 c butter creamed with i T curry powder, turn into a baking dish and bake until tender. Reserve ^ c cooked rice for use Thursday morning. Scalloped Corn With a sharp knife cut through the center of each row of grains on 6 medium sized ears of corn and scrape the pulp JULY MENUS 369 from the cob. Put a layer of the corn in the bottom of a (buttered baking dish, cover with a layer of cracker or bread crumbs, add 3^ t sah, % t pepper and I T butter, sprinkled in dots over the crumbs. Then add another layer of corn, then crumbs and seasonings, having the last layer crumbs. Pour milk over all until it comes to the top of the crumbs. Bake in a moderate oven about ^ h, or until the corn is cooked. Canned corn may be used in the same way. Mint Punch Wash 3 bunches of mint thoroughly, chop fine, cover with I qt. Iboiling water and steep ^/^ h. To the juice of 2 lemons add ^ c sugar

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