Cup Puddings

Ingredients

• 1 tablespoon flour
• 1 tablespoon Crisco
• 1 tablespoon milk
• 1 tablespoon currants
• 1 tablespoon sugar

Method

1. 1

   For 1 pudding, take 1 tablespoon of each ingredient.

2. 2

   For 3 puddings, use treble quantities.

3. 3

   Put flour, a pinch of salt, currants, and sugar in a basin; melt Crisco and pour in, add milk, and mix well.

4. 4

   Put into Criscoed cups and bake in a moderate oven for 30 minutes until tops are browned.

Nutrition per serving

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 113. The excerpt below is the record exactly as published.

1 tablespoon Crisco to a cream, beat in yolk 1 egg, 1 table- spoon finely chopped parsley, 1 salt- spoon black pepper, and 2 teaspoons lemon juice; when this sauce is well mixed stir it into beans, taking care not to break them, then serve. June 18 Cream of Celery Soup Stewed Chicken Rice Croquettes Green Peas *Watercress Salad Lemon Jelly Iced Coffee * Watercress Salad—Take plenty fresh young sprigs of watercress, wash and dry them thoroughly, put them light- ly in dish, add 3 sliced shallots. Pour over hes dressing made with 3 parts melted Crisco and 1 of lemon juice or vinegar. Garnish with tufts scraped horseradish. June 19 Roast Loin of Mutton Creamed Spinach Baked Potatoes Pineapple Charlotte *Maids of Honor Coffee *Maids of Honor—Crisco puff pas- try, 4 tablespoons sugar, 1 table- spoon ground almonds, 2 eggs, % teaspoon vanilla, 4 tablespoons melt- ed Crisco, and 1 tablespoon ~cocoa- nut. Roll out Crisco puff pastry and line 8 gem pans withit. Put eggs and sugar into basin, and beat them together for 15 minutes; then stir in lightly Crisco, ground almonds, co- coanut, and vanilla. Put 3 teaspoons into each gem pan and bake in a mod- erate oven for 20 minutes. When cooked, sprinkle over with little sugar. June 20 *Cream of Cucumber Soup Grilled Salmon, Mayonnaise Sauce Lamb Cutlets Green Peas Mashed Potatoes Cold Fruit Souffle Coffee *Cream of Cucumber Soup—2 large cucumbers, 8 onions, sprig parsley, handful spinach, 2 tablespoons Crisco, 1 tablespoon cornstarch, 1 quart white stock, 1 cup milk, 2 cups cream, 2 yolks eggs, nutmeg, 1 teaspoon sugar, pepper and salt to taste, crou- tons. Peel cucumbers and cut firm part into dice, about 3 tablespoons; boil gently in salted water until soft, drain and reserve for soup. Cut remainder cucumber into pieces, cut onions small. Make Crisco hot in stewpan, fry onions and cucumber 5 minutes, add parsley with stock, let it simmer 20 minutes. Mix cornstarch with milk, stir in soup until it boils, let boil 10 minutes. Well wash and drain spinach, pound it in mortar, turn it into cloth and squeeze lightly as pos- 190 sible. Pour as much of this liquor into soup as will make it a delicate green color. Pass soup through sieve, turn it back into stewpan. Mix cream and yolks of eggs in basin, pour boiling soup on to them, stirring at same time, return to pan; it must not boil again or it will curdle. Season to taste with nutmeg, pepper, and salt. Cut bread into dice, fry pale color in hot Crisco, drain and toss them in sugar, sprinkle little red pepper over and place in owen 2 minutes. Warm dice of cucumber, put them in tureen with croutons and pour hot soup over and serve. June 21 Fried Flounders, Lemon Sauce *Beef, ala Mode Cauliflower au Gratin Creamed Potatoes Fruit Chartreuse Coffee *Beef, a la Mode—3 pounds lean beef, larding bacon, 1 quart stock, | glass claret, 3 tablespoons Crisco, 4 table- spoons flour, 2 carrots, 1 chopped onion, 10 button onions, sprig pars- ley, piece thyme, 1 bay leaf, juice half lemon, 2 cloves, salt and pepper to taste. Trim, bone, and lard meat, place it in basin with wine, lemon juice, chopped onion, cloves, salt, pepper parsley, thyme, bay leaf, and let it stand 2 hours, basting frequently. Melt Crisco in stewpan, drain beef, and fry it brown, and at same time lightly fry button onions. Remove both from stewpan, put in flour, and fry until it acquires a nut-brown color; add stock and wine marinade in which meat was soaked, and stir until boiling. Replace meat and onions, season to taste, add carrots thinly sliced, cook gently for 3 hours, stirring and Aare ming occasionally. When done place on hot dish, strain sauce over, and garnish with groups of onions and carrots. A Calendar of Dinners June 22 *Tournedos of Beef with Olives Braised Lettuce Baked Potatoes Alligator Pear Salad Strawberry Ice Cream Coffee *Tournedos of Beef with Olives—2 pounds fillet beef, 8 croutons fried bread, 2 tomatoes, white sauce, Glives: straw potatoes, 4 tablespoons Crisco, and seasoning. Cut fillet in slices 1 inch thick, trim into small rounds with cutter. Melt Crisco in saute pan, fry tour- nedos quickly and brown nicely, season with pepper and salt, and dress each on round crouton of bread, cut same size as fillet, and fried. On this place thin slice tomato that has been slightly cooked in Crisco; in center of tomato place a teaspoon white sauce; on that, again, arrange olives. Cut potatoes in strips, and fry them golden brown in hot Crisco; arrange these round tournedos, and serve hot. June 23 Soup with Marrow Balls Sweetbread Patties Green Peas Saratoga Chips Beet Salad * Raspberry Batter Pudding Coffee *Raspberry Batter Pudding—1l pint milk, 2 eggs, 4 tablespoons flour, salt, and melted Crisco. Put flour and good pinch of salt into a basin, make a well in center, break in eggs, stir, gradually mixing in flour from sides, and add milk by degrees until a thick, smooth batter is formed. Now beat well 10 minutes, add re- mainder of milk; cover, and let stand for at least 1 hour. When ready to use, put 1 tablespoon melted Crisco into pudding dish, and while it is heating give. batter another good beating. Pour into dish, and bake in quick oven for 35 minutes. Serve with raspberries and sugar. 191 4 Calendar of Dinners June 24 Puree of Peas Baked Red Snapper, Tomato Sauce Riced Potatoes Buttered Beets Cabbage Salad *Cup Puddings

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