Cottage Pudding
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 250. The excerpt below is the record exactly as published.
COTTAGE PUDDING. 1 cup of suet. 1 egg. 1 cup of sweet milk. 2 cups of flour. 1 teaspoon cream tartar. -g teaspoon soda Bake | hour. Eat with hot sauce. BAKED COTTAGE PUDDING. 1 pint of flour. 1 small cup of sugar. 1 cup of milk. 1 tablespoon of butter. 2 teaspoons of baking powder. STEAMED COTTAGE PUDDING. 3 tablespoons melted butter and 1 cup milk. 1 teacup sugar beaten together. 1 egg. 2 teaspoons of baking powder. 2 cups of flour. Steam -| hour. CRACKER PUDDING — Put a layer of split crackers in a deep pudding dish, put on raisins, cinnamon, nutmeg and a little salt, and fill it ^ full with alternate layers in this way, packing it down tightly; then put a plate over it, till the dish with milk, and let it PUDDINGS 327 stand several hours to soak. Tlien beat 2 eggs witli 1 cup sugar, pour off any milk not absorbed and mix it with the eggs, adding more milk if needed; pour this over the pudding, leaving on the plate to keep it in shape, and bake about 2 hours. It should retain its shape when turned out, if right. Good either hot with sauce, or cold. CRACKED WHEAT PUDDING To 1 quart of unskimmed milk add | cup uncooked cracked wheat, ^ cup sugar, and a little piece of stick cinnamon, and ^ cup of any fruit preferred. Bake in a moderate oven, and when about half done stir in the crust which will be formed, leaving it to form another, which will be sufficiently brown. Test by tasting a grain of the wheat, which must be very soft. Eat when cold. DATE PUDDING — Soak 1 cup bread crumbs in 1 cup milk 10 minutes; add 2 beaten eggs, 2 tablespoons powdered suet, 1 teaspoon each of salt and cinnamon and ^ cup sugar; have 1 cup dates cut into small pieces, dredge them in 1 tablespoon of flour, stir them into the pudding, beat all vigorously, turn into a well greased mold, and steam 3 hours. Eat with hard sauce. Or (2) stir dates into a common bread pudding and bake, see " Bread Pudding." DELMONICO PUDDING.— Mix 3 tablespoons corn=starch with a little cold milk, stir it into 4 cups milk, and add 6 tablespoons sugar and 5 yolks of eggs beaten together; boil 4 or 5 minutes, pour it in a pudding dish, and bake 30 minutes. Beat 6 ^tablespoons sugar and the whites of the eggs together, si>read it on top of the pudding, and brown it delicately in the oven. DOVEK PUDDING. 1| pints stewed apples. | pound butter 1 cup cream. I eggs. Grated lemon peel and sugar to taste. Put in the butter while the apples are hot; the remainder when cool. Dried apples will do. Bake in a quick oven in a deep pie tin, covered with crust. ENGLISH PUDDING. 1 cup suet. 3^ cups flour. 1 cup raisins, chopped. 1 cup of milk or cider. 1 cup molasses. ^ teaspoon soda
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