Cuban Pudding
From Lessons in cooking through preparation of meals, 1912
Serves 4
Serve plain or with fruit syrup.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 110. The excerpt below is the record exactly as published.
CUBAN PUDDING Scotch Stew Cut 2 necks mutton into pieces convenient for serving. FEBBUABY MENUS 197 Put 2 T suet into a stewpan and shake over the fire until nearly melted; remove the "cracklings," put in the pieces of mutton and shake until thoroughly seared on all sides. Draw them to one side of the pan. Add 2 T flour to the fat, mix well and add i quart of strained tomatoes. Stir until boiling, add i onion, sliced, a bit of bay leaf, >4 t chopped parsley, i T chopped celery and i t salt. Cover the pan tightly and gently simmer i^^ h. Baked Onions Peel 6 medium sized onions, cook J^, h in boiling salted water; drain, put into a small baking dish, add i T butter, 54 t salt, a dash of pepper and >^ c water. Bake ^ h in a moderate oven, basting frequently. Place on a small platter or chop plate and pour i c Medium White Sauce around them. Serve at once. Boiled Rice Wash I c of rice and pour slowly into 2 quarts or more of salted water, boiling rapidly. Stir for 5 m to prevent stick- ing and continue boiling rapidly for 20 or 30 m, until the grains are soft. Drain and pour hot water through the rice to prevent the grains sticking together and allow superfluous moisture to evaporate. Each grain should now be separate but soft. There is some loss of material in this method of cooking, but this is necessary to preserve the texture of the rice. One c of dry rice makes about 4c when cooked. Reserve i c for future use. Cuban Pudding Press I c dry sponge cake through a coarse sieve, add 5^, c grated cocoanut ; beat 2 eggs slightly, add 2 T sugar, and then gradually i c hot milk
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