Custard Pudding

Ingredients

• Two pints of new milk
• 1 cup granulated sugar
• 6 eggs
• 1 teaspoon vanilla

Method

1. 1

   Beat eggs and sugar together, add vanilla.

2. 2

   Pour hot milk over eggs and sugar.

3. 3

   Put in pudding dish, and bake for 1 hour.

4. 4

   Serve with wine sauce.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 131. The excerpt below is the record exactly as published.

1 teaspoon vanilla. Add milkj sugar and vanilla to rice and stir well; then put in pudding dish. Cook from 3 to 4 hours in a slow oven; stir it several times in the be- ginning. Serve cold with cream, or hot with a rich butter sauce. Fruit Biscuit. Grated rind of 1 lemon, 2% pounds of flour, 3 teaspoons bak- ing powder, y^ pound lard, 1 teaspoon salt, 4 ounces sugar, 2 eggs beaten light, i/^ pound raisins, ^ pound citron. Add milk enough to make a soft dough ; cut out with cutter, and moisten on top with white of egg and a little milk. Bake in a moderate oven. Queen Pudding. One quart of new milk, 1 pint bread crumbs, 1 cup granulated sugar, yolks of 4 eggs, 1 tablespoon butter, 1 teaspoon extract of 220 KENTUCKY RECEIPT BOOK. lemon. Mix well, and pour in pudding dish ; cook until done. Then spread with a layer of fruit jelly. Beat eggs to a froth, with 1 tea- cup sugar, add a little lemon juice, meringue pudding and cook a chestnut brown. Serve with a rich sauce. Custard Pudding. Two pints of new milk, 1 cup granulated sugar, 6 eggs

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