Cream Pudding

Ingredients

• i cup of butter
• i cup of milk
• 4 eggs
• 2 cups of sugar
• 3 cups of flour
• i teaspoon of powder
• i tablespoon of Sauer's lemon extract
• i quart of milk
• 5 eggs
• 4 tablespoons of sugar
• 2 tablespoons of granulated gelatine
• i tablespoon of milk
• i teacup of flour
• i teaspoon of butter
• 3 tablespoons of chocolate
• 6 tablespoons of cream
• Yi ounce of butter
• i teaspoon of vanilla

Method

1. 1

   Make a cake batter of butter, milk, eggs, sugar, flour, powder, and lemon extract.

2. 2

   Bake in shallow pans.

3. 3

   For the topping, boil milk, beat yolks with sugar, dissolve gelatine in milk, and add to hot milk.

4. 4

   Mix with flour and butter, pour over eggs, and cook until thick.

5. 5

   Spread over cakes and ice with chocolate, cream, butter, and vanilla.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 25. The excerpt below is the record exactly as published.

Cream Pudding. Make a cake batter of i cup of butter, i cup of milk, 4 eggs, 2 cups of sugar, 3 cups of flour, i teaspoon of powder, i table- spoon of Sauer's lemon extract. Bake in shallow pans and cover with the following when the cake is cold : Put i quart of milk on to boil ; beat the yelks of 5 eggs, with 4 tablespoons of sugar, dissolve 2 tablespoons of granulated gelatine in i tablespoon of milk, and add it to the hot milk; put i teacup of flour and i teaspoon of butter together, and pour a little of the hot milk on it to cream well; add this to the eggs, and pour the boiling milk over them. Cook until thick enough not to run from the spoon, and when it begins to congeal, spread over the cakes. Ice with 3 tablespoons of chocolate, 6 tablespoons of cream, Yi ounce of butter and i teaspoon of vanilla

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