Cottage Pudding

Ingredients

• Cream V2 cup sugar
• 1 tablesp butter
• 1 well-beaten egg
• 1/2 cup milk
• 1 scant cup flour
• 1 teasp baking powder
• a little salt

Method

1. 1

   Cream sugar and butter, add egg, milk, flour, baking powder, and salt.

2. 2

   Bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 76. The excerpt below is the record exactly as published.

COTTAGE PUDDINGS 121 Plain Bread Pudding Butter well small pieces of stale bread, arrange them in a well buttered pudding dish, sprinkle with a little nutmeg and cinnamon, cover well with sweetened milk, and bake. — [R. W.,. Mo. Boiled Bread Pudding To 1 cup fine bread crumbs add 1 pt milk, beaten yolks of 2 eggs, 2 tablesp sugar, piece butter size of small egg and any- preferred flavoring. Place in a double boiler and cook until done, stirring occasionally. When done turn out into a pud- ding dish, squeeze the juice of 1 lemon over the top, place bits of jelly over the top and lastly the beaten whites of the eggs with powdered sugar. We think this much better than baked pudding. — [Mrs. M. A. B., Mich. Raised Bread Pudding Roll out some light bread dough about % inch thick, cover with finely sliced apples, sprinkle with sugar and a little cinna- mon, dot with pieces of butter, wet the edges of the dough with a little milk, then roll up lightly and pinch the edges securely together. Let stand about y-2. hour and then steam until done. Serve with sweetened cream. — [Mrs. D. J. W.. Mich. Graham Bread Pudding A delicious pudding can be made from graham bread crusts by soaking them in milk, adding eggs and sugar to taste, and a little vanilla flavor. If you happen to have a little cocoa left from breakfast this can also be added to the pudding. — [Mrs. B. B. M., Kan. Caramel Pudding Brown % cup granulated sugar in a pie tin set on top of the stove. Stir constantly and be sure it is well browned. Then stir this browned sugar into 1 qt scalding milk, add pinch salt, stir well, and when cool add 4 well-beaten eggs, saving out the whites of 2. Pour into a buttered pudding dish and bake until well set. When done cover with a meringue made of the whites of the 2 eggs and some powdered sugar, and return to the oven a few minutes to brown. Instead of the egg meringue I sometimes serve this pudding with whipped and sweetened cream on top. — [Mrs. F. E. P., Wash. 122 FARM AND HOME COOK BOOK Cottage Pudding Cream V2 cup sugar and 1 tablesp butter, add 1 well-beaten ■egg, V2 cup milk and 1 scant cup flour sifted with 1 teasp bak- ing powder and a little salt. Bake in a moderate oven, and serve hot or cold with any preferred sauce. — [K. A. D., N. D. Rhubarb Cottage Pudding Mix 1 pt flour with 1 teasp baking powder and a pinch of salt, and add milk enough to make a stiff batter. Into but- tered custard cups put 1 spoonful batter, then 1 spoonful pre- pared rhubarb sauce, and top off with another spoonful batter. Steam V2 hour, and serve hot with cream and sugar. — [Mrs. J. W. M., Pa. Baked Chocolate Pudding To 1 cup bread crumbs add 1 qt hot milk, 1 oz grated choc- olate, V2 cup sugar, 1 well-beaten egg

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