Cracker Plum Pudding

Ingredients

• four Boston soda crackers
• two and a half pints of milk
• six eggs
• a teaspoonful of salt

Method

1. 1

   Make a sweet custard, split and butter crackers.

2. 2

   Layer with raisins and custard in a dish.

3. 3

   Soak overnight, bake for 1.5 to 2 hours, adding custard to prevent drying.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 87. The excerpt below is the record exactly as published.

teaspoonful of salt. Hub the butter and su- gar together, beat in the yolks, then the milk and salt, the beaten whites, alternately with the flour and baking-powder; bake or steam in a buttered pudding-dish. Serve with liquid sauce. PORCUPINE PUDDING. Make a sponge cake, and after it is baked, put it in a deep dish, and pour over it a boiled custard, made of the yolks of PUDDINGS AND SAUCES. 147 four eggs, and a quart of sweet milk; beat the whites of the eggs to a stiff froth, add half a cup of powdered sugar, spread this over the pudding, and set it in the oven to dry; then take a cupful of blanched almonds and stick them into the frosting as thickly as possible. BIRD'S NEST PUDDING. Pare six large apples, take out the cores, lay them in a baking- dish, fill the holes with sugar, cinnamon and nutmeg. Make a rich custard, pour it over the apples. Bake one half hour, and serve with sauce. SNOW PUDDING. Cover one-half of a package of gelatine with cold water, and when softened, stir into it a pint of boiling water; add one cup- ful of sugar, or sugar to taste, and the juice of two lemons; when cold and just beginning to thicken, add the well beaten whites of three eggs. Beat all lightly and smoothly together, pour the mixture into two moulds, and set it away in a cold place until cold. Serve in the center of a platter, with a boiled custard poured around, made with the yolks of three eggs, one 'pint of milk, and half a cup of sugar. FIG PUDDING. One pint of bread crumbs, one cupful of suet, and one of brown sugar, two eggs, one-half pound of figs. Wash the figs in warm water, dry in a cloth; chop suet and figs together, add the other ingredients, also some nutmeg, grated. Boil three hours in tin pudding form, in a pot of water, and serve with hard sauce. SAGO PUDDING. Five pints of sweet milk, half a pint of sago, four eggs, one nutmeg, one teaspoonful of salt, one grated lemon, one pound of seeded raisins. Einse the sago in cold water, add to it one quart of milk, and boil till it thickens like starch, then take from the fire and mix with it the rest of the ingredients, beating the eggs well. Bake three-fourths of an hour. Add one teacupful of sugar. 148 PUDDINGS AND SAUCES. CRACKER PLUM PUDDING — Excellent. Take four Boston soda crackers, two and a half pints of milk, six eggs

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