Cracker Pudding

Ingredients

• 4 plain soda or butter crackers
• 1 qt milk
• V2 cup sugar
• the yolks of 3 eggs
• a pinch of salt
• % cup powdered sugar

Method

1. 1

   Roll crackers fine, mix with milk, sugar, egg yolks, and salt.

2. 2

   Bake in a buttered dish, then top with beaten egg whites and powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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.

V2 cup sugar, and flavor with lemon or vanilla, or a little of both. Pour into a well buttered baking dish and bake about % hour. When done cover with a meringue made of the whites of 2 eggs and a little powdered sugar, and return to the oven a few minutes to brown. — [Mrs. F. E. P., Wash. Rhubarb Sago Pudding Cook slowly "V^ cup sago and 1 qt water until clear, then add 1 scant cup sliced rhubarb, pinch salt, V2 cup sugar and small piece ginger root. Turn into buttered baking dish and bake about 1 hour in moderate oven. If the mixture seems too thick, add a little water. Serve hot with cream and sugar. — [Unidentified. Cornstarch Pudding Heat 1 qt sweet milk and add to it 3 rounding tablesp corn- starch mixed smooth with a little cold milk. Stir well, then add 5 tablesp sugar and a little salt. Cook about 5 minutes, and then add 3 or 4 well-beaten eggs and 1 teasp butter. Bake in a well buttered pudding dish and serve cold with cream. — • £Mrs. J. B., Kan. Oatmeal Pudding Soak 1 cup oatmeal over night in 1 qt milk; in the morning I add 1 well-beaten egg, % cup seeded raisins, nutmeg and salt to ! taste and 4 tablesp sugar. Bake about 1 hour. This is nice i for invalids and people with poor digestion. — [Mrs. L. A. G., I -Mass. I BREAD AND 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, 1 teasp vanilla and a little salt. Soak the bread crumbs in part of the hot milk and beat until smooth, then add the rest of the milk and the other ingredients, and bake until firm, in a slow oven. Serve cold with whipped cream. — [B. M. R., Ct. Cracker Pudding To about 4 plain soda or butter crackers rolled fine add 1 qt milk, y2 cup sugar, the yolks of 3 eggs and a pinch of salt. Bake in a well buttered pudding dish, and when done spread over the top the whites of the eggs beaten stiff with % cup powdered sugar

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