Cup Pudding

Ingredients

• two eggs
• their weight in butter
• their weight in sugar
• their weight in flour
• half a teaspoonful of baking-powder

Method

1. 1

   Cream butter, add sugar, beaten eggs, and flour mixed with baking powder.

2. 2

   Pour into buttered cups and bake until golden.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 80. The excerpt below is the record exactly as published.

two eggs with a tablespoonful of sugar, and pour over them half a pint of boiling milk, stirring briskly all the time ; return it to the pan ; stir over the fire a few seconds till thick. Do not allow it to boil, or it will curdle. Pudding*, Canary. Take three eggs and their weight in sugar and butter ; cream the butter and sugar together. Add the rind of one lemon grated, the yolks and whites beaten together, and lastly, the weight of two eggs in flour. Pour in a greased mould, cover it with a greased paper, and steam two hours, allowing the boiling water to come half way up the sides of the mould. Pudding*, Cheese. Put into a saucepan half a pint of milk and one ounce of butter. When it boils pour it over a breakfast-cup of bread crumbs ; allow them to soak ten minutes, then add a quarter of a pound of grated cheese. Stir all over the fire till thick ; do not allow it to boil or it will curdle. When this is done turn it out into a basin. After it is quite cool, mix in M4 DOMESTIC COOKERY. two well-beaten eggs, a tiny pinch of salt, pepper, and mus- tard. Pour the mixture into a greased pie-dish ; cover the top with some small pieces of butter. Bake it in a moderate oven fifteen minutes. Pudding*, Chestnut. Take twenty fresh chestnuts ; boil them three-quarters of an hour, blanch and beat them in a mortar to a paste. Beat six eggs, leaving out two whites, a little cinnamon and salt ; mix all together ; add a pint and a half of sweet new milk, and two ounces of butter melted. Sweeten to taste. Line your dish with puff paste or rough puff, pour in the pudding, and bake it. Pudding*, Cocoa-Nut. Put into a basin a breakfast-cup of bread crumbs, pour over them half a pint of boiling milk, cover the basin, and allow them to soak ten minutes. Beat two ounces of butter to a cream with four ounces of sugar ; add to them the yolks of four eggs well beaten, half a pound of cocoa-nut grated, the juice of one lemon, and the soaked bread crumbs. Mix in very lightly the whites, which must have been beaten to a stiff froth. Blend all well together. Pour into a greased mould, cover the top with a buttered paper or a lid, place it in a saucepan of boiling .water, allowing the water to come half way up the sides of the mould. Steam' it two hours. JVofe. — More boiling water must be added, as it is needed to cook the pudding. {Another way.) Put into a basin a quarter of a pound of grated cocoa-nut, a quarter of a pound of grated bread, two ounces of finely chopped suet, a quarter of a pound of sugar, half a tea- spoonful of lemon juice ; mix well; pour over three-quarters DOMESTIC COOKERY. 145 of a pint of boiling milk j cover the basin, allow it to stand ten minutes. Butter a mould, ornament it with cherries or raisins. Beat up the yolks of four eggs, add them to the pudding; mix well, and stir in lastly and lightly the whites, which must have been beaten to a stiff froth. Pour into the mould ; cover with greased paper ; steam one hour and a half. To steam it is to place it in a pan of boiling water, allowing the water to come half way up the sides of the mould, being careful to add more water as it boils away. Pudding*, Conservative. Place in a basin one ounce of ratafia biscuits, one ounce of macaroons, two ounces of sliced sponge-cake ; pour over them a quarter of a pint of boiling milk ; cover the basin and allow them to soak half an hour, then beat them well with a fork ; add to them the beaten yolks of three eggs and half a tablespoonful of sugar. Have ready a mould greased and ornamented with raisins or dried cherries, pour the pudding into it ; cover securely with a buttered paper ; place it in a pan of boiling water ; steam till firm in the centre. Serve with custard sauce. Nole. — The boiling water must only come half way up the sides of the mould. f Pudding, Crystal Palace. Melt very carefully half an ounce of gelatine in one pint of milk ; do not allow it to boil or it will curdle. Strain it into a basin to cool. Break two ounces of corn flour with a little cold milk, pour over it a pint of boiling milk, stir vigorously until boiling, boil it ten minutes ; add two and a half ounces of sugar, pour out into a basin to cool. Beat well four eggs, add them when the mixture is cool ; mix the gelatine and corn-flour all together ; wet a mould, ornament it with dried cherries ; pour in the pudding ; set aside to get cold. Turn out on a crystal dish and serve. K 146 DOMESTIC COOKERY. Pudding’S, Cup. Take two eggs and their weight in butter, sugar, and flour ; cream the butter, add the sugar, next the beaten eggs, and lastly the flour, with half a teaspoonful of baking-powder

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