Cup Puddings

Ingredients

• One cup sugar
• two tablespoonfuls butter
• one cup milk
• two eggs
• two cups flour
• two small teaspoonfuls baking-powder
• one saltspoonful salt

Method

1. 1

   Beat the yolks of the eggs light, and mix with the creamed butter and sugar; add the milk and the flour, mixed well with the salt and baking-powder; bake in small cups or deep patty-pans, and serve one to each person.

2. 2

   Eat with either hard or liquid sauce.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 60. The excerpt below is the record exactly as published.

Cup Puddings. Oyster Soup. — One quart oysters, two cups milk, one egg, one tablespoonf ul butter, pep- per and salt to taste. Strain the liquor from the oysters, and bring it to the boiling-point in one vessel while the milk islieating in an- other; drop the oysters into the scalding liquor, and leave them there until they begin to crimp. Stir the butter into the milk, and pour this upon the beaten egg ; turn this in with the oysters ; cook together one minute, and serve immediately. Some persons like a pinch of ground mace added to oyster soup. Baked Cabhage. — Wash and quarter a small cabbage ; put it on in plenty of boiling water, and let it boil furiously {uncovered) 233 WHAT TO EAT — HOW TO SEBVE IT for twenty minutes. By doing this, and having a cup of vinegar on the stove at the same time, you do away with the disagree- able odor which usually accompanies the cooking of cabbage. Drain it when done, and chop it fine ; add to it a tablespoonf ul of butter, one egg beaten light, a scant half cupful of milk, and pepper and salt to taste. Bake in a pudding dish to a good brown. Cup Puddings. — One cup sugar, two ta- blespoonfuls butter, one cup milk, two eggs, two cups flour, two small teaspoonfuls bak- ing-powder, one saltspoonful salt

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