Cup Pudding

Ingredients

• one pint of milk
• two eggs
• one teaspoonful baking powder
• enough flour to thicken
• fruits in layers

Method

1. 1

   Make a batter as for waffles; butter a sufficient number of teacups and fill with this and fruits in layers.

2. 2

   Set cups in a steamer, boil water underneath for one hour.

3. 3

   Serve while hot with sugar and cream.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 58. The excerpt below is the record exactly as published.

one teaspoonful baking powder, sifted with one pint of flour. Bake half hour and serve with liquid sauce. Sauce : — Two tablespoonfuls flour, one cup sugar, teaspoonful vanilla, tablespoonful of THE MODEL COOK BOOK 47 butter ; mix these with one tablespoonful of cold water, put in sauce-pan and pour slowly in a little less than a pint of boiling water. New Century Pudding. — Take one cup each of suet, sugar, currants, raisins and milk, add three cups of flour. Shred and chop fine the suet and prepare the fruit. Beat together until light the suet and sugar and the yolks of two eggs ; add the milk and flour ; beat until smooth ; add the beaten whites of the eggs, a teaspoonful each cinnamon and a little salt, and a tea- spoonful baking powder. Mix w^ell, flour the fruit and add ; turn into a greased mold and boil for three hours. Serve hot, with wine or hard sauce. Cream Pudding. — Stir together one pint of cream, three ounces sugar, yolks of three eggs, a little grated nutmeg, add the well-beaten whites, stirring lightl}^ pour into a buttered pie plate on which has been sprinkled crumbs of stale bread to the thick- ness of an ordinary crust, sprinkle over the top a la^^er of breadcrumbs and bake. Cocoanut Pudding. — One pint sweet milk, one-half cup sugar ; let milk come to boil (in custard kettle), add sugar, four tablespoonfuls of corn starch dissolved in cold milk, two cups grated cocoanut (less will do), stir well, cook until it thickens, remove from fire, gently beat in the whites of four eggs well beaten, one-fourth tea- spoonful of lemon and vanilla each. Pour in molds and serve with v/hipped cream when cold, or pour half in mold, add a few drops of red fruit coloring to the remaining half and pour on top, or flavor part with two spoonfuls of melted chocolate. Cup Pudding. — Make a batter as for waffles ; to one pint of milk allow two eggs and enough flour to thicken, one teaspoon- ful baking powder, stirred in the flour. Butter a sufficient number of teacups and fill with this and fruits in layers

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