Cottage Pudding
From Cooks in clover, 1889
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cooks in clover (1889), page 36. The excerpt below is the record exactly as published.
Cottage Pudding. — Two tablespoons of butter and half a cup of sugar-well beaten together, one ^gg, half a cup of milk, a heaping teaspoon of bak- Queen of Baked Puddings. — One and a half cups of white sugar, two of fine dried bread crumbs, five egfgs, one tablespoon of butter, vanilla, rose water or lemon flavoring ; one quart of fresh rich milk, and half a cup of jelly or jam. Rub the butter into a cup of sugar, beat the yelks very light, and stir these together; the bread crumbs soaked in the milk ' come next, with the flavoring. Bake this in a large buttered pudding dish, two-thirds full, until the custard is set ; draw to the door of the oven, spread over with jam or other conserve; cover this with a meringue made of the whipped whites and half a cup of sugar. Shut the oven, and bake until the meringue begins to color. Serve cold with cream. In strawberry season you may substitute fresh fruit. Mrs. J. W. Meloney. PUDDINGS AND SAUCES. Bread Pudding, I. — Soak one bowl of broken bread in boiling water, beating very fine with a fork ; one quart of milk, half a cup of sugar, one egg
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