Cracker Raisin Pudding

Ingredients

• 2 cups milk
• 1'- cup rolled cracker crumbs
• Y^ cup cold butter
• Vj cup molasses
• y^ teaspoon each of salt
• y^ teaspoon each of cinnamon
• 1/4 teaspoon mace
• 1 lb. seeded raisins
• 5 eggs beaten
• 1 cup brown sugar

Method

1. 1

   Scald the milk, pour it over the rolled cracker crumbs, add cold butter, molasses, salt, cinnamon, mace, and seeded raisins.

2. 2

   Mix in beaten eggs with brown sugar.

3. 3

   Bake in a Jewel range for 4 hours; serve with whipped cream garnish.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 69. The excerpt below is the record exactly as published.

Cracker Raisin Pudding. Scald ."■) cups milk, pour over 1'- cup rollc<l .rarkcr crumhs, add Y^ cup cold butter, Vj cup molasses, y^ tea.spoon each of salt and cinnamon, 1/4 teaspoon mace, 1 lb. seed"ed raisins. (5 eggs beaten with 1 cu]) brown sugar. Bake in a Jewel llangc 4 hours; whipped cream garnish. Jerusalem Pudding. Chop fine 14 lb. dates, cover with oi-angv jiiuv. whip I pt. cream, cover i/^ box of gelatine with 1/. cup cold water: soak VL- hour. Have ready 4 tal)lespoons of rice cooked until tende'r. Put cream on ice in a ])an : sprinkle over the rice 1/2 cup pow- dered sugar. 1 teaspoon of vanilla; now put over the dates and orange juice. Stand gelatine over hot water until dissolved: strain it into the cream: stir carefully imtd well mixed and slightlv thickened : turn into a mould and stand away for 2 or li hours. When ready to'serve the pudding, heap around it the plain whipped cream, dust thicklv with almonds that have been lilanched, dried and pouiuled tine. Mi!s. n. L. Eamsdell. Chocolate Pudding. To a <piai'l of boiling- milk allow a pint of grat(;d bread, beating well before addino- the other iuijredients, then stir in one small cupful of sugar, three eggs and two squares of unsweetened chocolate, tlaxoring witli a scant half teaspoonful of salt, one teaspoonful of vanilla extract and a little ground cinnamon; pour into small custard cups and bake set in a panful of hot water for thirty-five minutes m a nmderate oven; allow tliem to cool and th.en place directly on the ice until ready to serve, turning them out on individual dessert plates, noting on a lace-paper doily. Garnish each with a star of sweetened whipped cream. ^[iss L.vritA Wai.tkks, St. Louks. Mo. Chocolate Pudding. One cup milk, 4 tablespoonfuls sugar, 2 tablespoonfuls corn starch, 1 square chocolate. J/. teasi)Oonful vanilla, 1 e<r^/. :Melt chocolate in double boiler slowly. Add th(^ mUk, stirring all the time. Mix corn starch and sugar and add to the beaten yolk of the egg. Then add milk and chocolate, return to double boiler, cook until smooth and thick, stirring very often. Then remove from stove, beat the white of the Qgfs: stiff, add to it 1 teaspoonful sugar, then stir into pudding. Flavor with vanilla and pour into pudding nu)uld. Let stand in cool place until firm. Serve with whipped cream. This reci]>e will serve four people. Mary Miner. Sour Cream Pudding. One pt. sour cream, lo teas])oon soda. 8 lablespoons of Dousiuan's Best Patent Hour 4 eoas beaten separatelv. i)inch of >alt. Pake in a .lewel range 1 hour and eat with a rich sauce. ^r««- T"- A- Felcii. Graham Pudding. One cup of sour milk. 1 cu]) of molasses. 1 cup of raisins. :3 cups of Dousman's I'.e^^t Patent lh)ur. 1 larue teaspoon (d' soda. 1 egg and a pinch of salt. Steam 3 hours Sauce for steamed pudding: Peat whit.'s and yolks of 3 eggs separately 98 SUPERIOR COOK BOOK until ^■(.'l•v liii'lit: add U. cup of sugar to vac-h, put in doul)K' hoiler and stir i-oii- stantly until thick. Miis. TiiEOuoui- Hall. . Graham Pudding. One-half cup molasses, I/4 cup liuttcr. i/^. cup sour milk, li/> cups graham tlcjur. 1 egg, 1 teaspoon soda. 1 cup raisins, sjjice and salt. Steam 3 hours. Serve with rich sauce. Mrs. Sedgwick. Graham Pudding. One cup molasses, 1 cu}) sweet uiilk, y^ teaspoon cinnamon, 1 egg, 1 tcasjjoon soda, 1 teaspoon butter, 1 cup raisins, nutmeg to taste, a little salt, ly^ cups graham tlour. Steam in buttered pan 2 hours. Mus. H. Harwood. Pudding Sauce. One cotfee cup granulated sugar. 3/;> cup butter, 1 egg jjeaten light, y-> grated nutmeg, a little wine if liked. Cook in double boiler, stirring all the time. Add tlu." wine when the sauce is cool, if at all. MiiS. H. Hauwood. Farina Pudding. One and one-half qts. of milk, ;> tablespoonfuls uf Farina. Boil milk with a little salt. When boiled, stir in the Farina slowly: let it boil up once or iirlce; take off the lire and when (juite cool add 5 eggs well beaten (not separate), sweeten to taste, add also vanilla. Flouring, turn into a pudding dish and bake in a Jewel range ten minutes. This pudding is delicious cold. Mrs. Duxcan. Rice Blanc Mange. Put into a double Ijoiler ;> cups milk

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