Cream Pudding

Ingredients

• One quart milk
• six eggs
• one pint flour
• two tablespoonfuls sugar
• a little salt

Method

1. 1

   If you have cream, use one pint, and a pint of milk.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 42. The excerpt below is the record exactly as published.

CREAM PUDDING. One cup sour cream, three cups flour, one ege, one tea- spoonful soda and a little salt. Steam half an hour. YANKEE PUDDING. Four eggs, one tablespoonful butter, one cup sugar, one half teaspoonful ginger, two cups cold grits, and enough milk to soften. Beat together and bake. To be eaten with foaming sauce. PLUM PUDDING. One cup of bread crumbs, one cup butter, one cup sugar, one cup milk, one cup raisins, one half cup wine, four eggs, salt, cloves, cinnamon, allspice, mace, nutmeg. Bake one hour and a half. Wine sauce. FAIRY PUDDING. Beat the whites of ten eggs toa stiff froth, the yolks with three-quarters of a pound of white sugar, juice and rind of one lemon; mix all together lightly. Butter a dish that will just hold it, and bake fifteen minutes. OMELETTE PUDDING. One cup flour, one pint milk, one tablespoonful sugar, butter the size of a walnut. Scald milk, flour and butter 14:4 DORA’S COOK BOOK. together. After the batter is cold stir in the yolks of five egos. Stir in the froth of the whites just before baking. Bake in a quick oven. Wine sauce. CHOCOLATE CREAM PUDDING. Soak one box of gelatine an hour in cold water, just enough to cover it. Put one quart of rich cream into a basin. Scrape two ounces of French chocolate and mix with eight spoonfuls of sugar, wet this with two table- spoons of the boiling cream, and rub with the bowl of the spoon until a smooth paste. Then stir this to the boiling milk, and all into the gelatine. Beat the yolks of ten eggs well, add these, stir three minutes, when take from the fire and strain. Set the basin in a pan of ice-water, stirring for ten minutes, when add two teaspoonfuls vanilla, and put in blancmange moulds. Set away on ice. Serve with sweetened whipped cream. ARROW ROOT PUDDING. Mix a teaspoonful of arrow root in two of cold milk; pour it into a pint of boiling milk, in which dissolve a teacupful of white sugar; stir it constantly, and add a little spice, and four eggs. Bake it half an hour in a dish lined with paste. FIG PUDDING. Half pound figs, one cup suet, half cup grated bread crumbs, one tablespoon of sugar, three eggs, one cup milk ; chop the suet and figs very fine; add spice to taste, and a glass of wine. Boil three hours, Wine sauce, nt PUDDINGS. A \145 EGG PUDDING, Mix together thoroughly the yolks of eight and the whites of three eggs well beaten, half a pint of rich cream, half a pound of sugar, a little flour, a little grated nut- meg, and a glass of brandy, melt half a pound of butter, add the above to it when nearly cold, and put the whole into a dish lined with puff paste. Bake twenty minutes in a slow oven. PEACH PUDDING. Soak one cup bread crumbs in one pint boiling milk, add one tablespoonful of melted butter, one-half cup sugar and five beaten eggs. Mash two cups of peaches and stir in. Boil two hours. Serve with cream and sugar. ANGELS’ FOOD. Six eggs, one cup butter, two cups sugar, four cups flour, one teaspoon soda mixed in a little milk, one tea- spoon cream of tartar rubbed in the flour. Bake in jelly tins. Two cocoanuts grated, one small cake of chocolate grated, whites of four eggs beaten some, but not to a stiff froth, two pounds sugar, one tumbler water. Boil sugar and water until it is thick, then beat in the eggs until it is white, then divide in three parts; into one part mix cocoanut flavored with lemon, in the next part chocolate flavored with vanilla. Place thus in alternate layers between the cake; when it is filled up high, ice over the top with the third part, and sprinkle over it some of the cocoanut which you have left for that purpose. 146 DORA'S COOK BUOK. FAIRFIELD PUDDING. One cup finely chopped suet, two eggs, three tablespoon- fuls of sugar, one cup milk, one cup raisins, one cup cur- rants, one-half nutmeg, two teaspoonfuls baking powder, and flour enough to make a batter. Boil two hours and and a half. | . CREAM PUDDING. One quart milk, six eggs, one pint flour, two table- spoonfuls suga

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