Cottage Pudding

Ingredients

• one cup sugar
• one cup sweet milk
• one pint flour
• two tablespoons butter
• two eggs
• two teaspoons baking powder

Method

1. 1

   Bake as cake.

2. 2

   Slice and eat with sauce.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 15. The excerpt below is the record exactly as published.

one tablespoon butter, two eggs, one cup milk, a little nutmeg, cream, sugar and butter. Mix with the yolks of eggs, milk, spice and apple. Bake like a custard. When nearly done cover with the beaten whites and sugar, and brown slightly. S. K. THR PKXNSYLVANIA GERMAN COOK ROOK. 21 CREAM PIE, NO. 1. Sweeten ami rtavor one cup of cream, chill and whip it, then put into a baked crust. S. K. CREAM PIE, NO. 2. One-lialf cup sugar, one tablespoon butter, two eggs, two cups cream or milk, two tablespoons flour. Beat sugar and butter to a cream. Mix flour with milk, then add the well beaten eggs. Bake as custard. Cover with icing. Flavor to taste. Mrs. Dr. Ricksecker. ORANGE CREAM PIE. Take the yolks of two eggs, one-half cup sugar, one-half cup milk, one heap¬ ing tablespoon flour, (or cornstarch.) Beat all together. Then pour this mix¬ ture into one pint of boiling milk, stirring well. Flavor with orange. Pour into baked crust. Cover with frosting and brown slightly. Mrs. C. 0. Waltz. BANANNA PIE. Make a custard as for custard pie, (leave out the white of one egg,) add two crushed banannas, when baked, cover with the white of an egg, two tablespoons sugar well beaten and brown. PUMPKIN PIE. Boil pumpkin until dry and brown. Use one part pumpkin to three parts milk, one egg for each pie, season with sugar, a little molasses, salt and ginger. S. K. SUGAR PIE. Cover lower crust wuth sugar, sprinkle thick with flour, put in a few small pieces of butter, then add one-half cup milk or water. MINCE PIE. Take the neck or any lean piece of beef, boil until very tender and li(iuid nearly boiled down, add one cup of suet and chop fine, take out all fibers. Take one part meat to two parts apple. Add raisins and spices to taste, also a little salt and pepper. Moisten w ith sweet boiled cider or vinegar and water, add lemon, if de¬ sired. Boil all together and can for use. S. K. APPLE TART. KINK. Pare, and half, good tart apples and take out cores, lay into a pan lined with crust, with flat side down. Cover wdth sugar, sprinkle with a small handful of flour. Put on a few’ small pieces of but¬ ter, pour in a little water, enough to cover bottom, not too much or it will run over, bake in a hot oven. S. K. DRIED APPLE PIE. Stew dried apples, mash and season with sugar and nutmeg, if green cur¬ rants are available put in green currants. Bake betw’een two crusts. Grandma’s Pie. CRANBERRY PIE. Prepare cranberries as for sauce. Bake between two crusts. S, K. BERRY PIES. Line a deep plate with pie crust and fill with alternate layers of clean fruit and sugar, using more or less sugar ac¬ cording to the acidity of the berries, add one tablespoon of flour if the fruit is very juicy. Wet the edge of lower crust, cover with top crust, press down edge with the prongs of a fork, and bake in moderate oven. Unless you make your pivi t(H) full it will uot run over if you follow these directions. A. RAISIN PIE. One cup raisins, boil in water to soften, when cool, add sugar to taste, one tea¬ spoon vinegar, one tablespoon flour. Bake with two crusts. Mr>^. M- H. 22 THE PENNSYLVANIA GERMAN COOK HOOK. CRUMB PIE, NO. 1. One cup sugar, one cup Hour, butter the size of an egg, one teaspoon baking powder, rub together as pie crust. Take out one-half cup or more of the crumbs, then add water to the stiffness of cake dough, put into a crust, then tlie crumbs on top and bake. Mrs. McMillion, Canal Dover, O. CRUMB PIE, NO. 2. Two cups flour, two cups sugar, one- half cup butter. Rub together, then take out two hands full of crumbs for top. Now add another cup of flour w ith two teaspoons baking i>owder sifted in, moisten with two eggs and one cup of sweet milk. Bake in crusts. GINGER PIE, or Cake. Line three cake pans with pie crust. Make crumbs with four cups of flour, one cup sugar, one cup butter. Fill the pans with the following preparation: one cup molasses, one cup water, one teaspoon soda dissolvetl in a little vinegar, then add the crumbs, stir a little and bake. (Nice.) S. K. CHESS PIE. One and one-half cups sugar, one-half cup butter, yolks of three eggs, one table¬ spoon flour, one cup water, put into two pie pans lined with crust, and bake. Frost with the whites of eggs. PUDDINGS AND DESSERTS. BREAD PUDDING. One (piart bread crumbs, the yolk of two eggs, sugar to taste, sufficient milk to moisten bread well, when baked. Spread on top of the pudding currant or other tartish jelly. Beat the whites of the eggs and one tablespoon of sugar to a froth, put on top of jelly and set in oven to brown. Mrs. G. B. Dechant, Pa. JAM PUDDING. One cup sugar, three-fourths cup but¬ ter, three tablespoons milk, one cup jam, one and one-half cups flour, one teaspoon iOila. Bake and serve with sauce. Mrs. McMillen. COTTAGE PUDDING. One cup sugar, one cup sweet milk, one pint flour, two tablesp(K)ns butter, two eggs, two teaspoons baking powder

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