Danish Pudding

Ingredients

• 1 cup of tapioca
• 3 pints of water
• 1/2 teaspoonful of salt
• 1 teacupful of sugar
• a tumbler of bright jelly

Method

1. 1

   Soak tapioca all night.

2. 2

   Cook in double boiler with water for 1 hour, stirring often.

3. 3

   Add salt, sugar, and jelly; mix thoroughly, mold, and serve with cream when hardened.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 28. The excerpt below is the record exactly as published.

DANISH PUDDING. Soak I cup of tapioca all night Cook i hour in double boiler with 3 pints of water, stirring often. Add Yi teaspoonful of salt, ^^ teacupful of sugar, a tumbler of bright jelly; mix thoroughly, mould, and when hardened, serve with cream. Mrs. Chas. A. Knorp. A.N.Warner&Go.lTrtinKs DESSERTS. 79 MINCE PIE MEAT. Boil and chop fine 2 pounds of beef, powder and free from strings i pound of suet, pare and chop 5 pounds of apples, 2 pounds of raisins (seeded), i pound of Sultana raisins, 2 pounds of currants, ^ pound of citron, 2 large oranges, 2^ pounds of brown sugar, 2 lemons, juice of both and grated rind of i, 2 tablespoonfuls of cinnamon, 2 of mace, i of cloves, i of allspice, i of fine salt, i quart of sherry wine, i pint of brandy, i teaspoonful of nutmeg, enough good cider and syrup from pickled fruit to thor- oughly moisten the mixture. Mrs. J. B. Daniels. WHIPPED PEACHES. Beat I cup of chopped peaches with ^ cup of sugar and the beaten white of i egg for a half hour. Serve ice cold with cream. Mrs. C. J. Swan. MOCK PINEAPPLE. Pare, core and slice crosswise rather thinly 2 nice apples. Pare and remove white skin from 3 nice oranges, slicing them crosswise, and lay a slice of the apple upon i of the orange, saving every drop of juice. Sugar plentifully and squeeze on it the juice of a lemon and a glass of sherry wine. Serve ice cold. YMr ni ISHLv Coach and Car Varnisbes and Colors. 80 DESSERTS. FRUIT COMPOTE. Pare and chop fine 3 good apples; slice thin 3 bananas; mix together. Boil to a syrup i cup of sugar with ^ cup of milk. Flavor with the juice and grated rind of ^ a lemon, pour over the fruit and serve cold. APPLE JOHN. Sift I pint of flour with 2 teaspoonfuls of Cameo baking powder, add two tablespoonfuls of butter and i cup of milk. Pare and cut i quart of apples into eighths, put them into a deep pie-plate, lay the crust over and bake. When done, invert it upon a large plate and season well with sugar, butter and spice. H. M. W. ROSE PUDDING. Scald I quart of milk in a double boiler and add 5 tablespoonfuls of sifted flour, mixed smooth in cold milk with a pinch of salt. Stir well and boil until thick, then add 4 well-beaten eggs. Flavor with 3 or 4 drops of strong rose extract. Pour into mould, and when cold and firm turn out and surround with a rim of berries of some kind. Serve with sugar and cream. Mrs. C. J. Swan. FESTINA DESSERT. Take i quart can of best blackberries, or a quart of fresh ones, and set in a cold place while 4 soda crackers A. N.Warner& Go.} Valises. DESSERTS. 81 are being crushed to a fine powder by the rolling pin. Place upon the table in separate dishes. Serve by putting the berries upon a saucer, covering with a dessert spoon- ful of the cracker powder, and eat with cream and sugar, if desired. Mrs. Tennant. OLD MAID'S PUDDING. Cream 5^ cup of sugar with butter the size of i egg, add 2 eggs well beaten, a pinch of salt, 2 cups of flour, into which sift 3 teaspoonfuls of Cameo baking powder. Steam or bake. SAUCE. Cream ^ cup of butter with i^ cups of brown sugar, and add 2 tablespoonfuls of flour, put on the fire and add boiling water, stirring until it is thick; add a large cup of black raspberries or the same amount of canned raspberries, and serve immediately. Mrs. G. W. Hoyt. CARAMEL CUSTARD. Dissolve I cup of granulated sugar in an iron sauce- pan until it scorches a little. Add ^ cup of water and melt until like a thin brown syrup. Make a custard of i quart of milk, 4 eggs well beaten and a pinch of salt. Add the above syrup and bake in cups set into water in a dripping pan. Mrs. M. W. Hartwell. IMLEUTINrO VALENTINE & GOMPflNY. VMr n ISHLO Coacb and Car Varnisbes and Colors. 82 DESSERTS. STUFFED DATE PUDDING. Remove seeds from i^ pound of dates, and stuff with chopped nuts. Make a custard of i quart milk, yolks 4 eggs, I tables poonful corn starch, i teaspoonful van- illa. Put in a baking dish and bake for ten minutes. Remove from oven and cover the top with the stuffed dates and a meringue made of the whites of 4 eggs and 4 table- four tablespoonfuls of pulverized sugar. Return to the oven and brown the meringue. Mrs. Joseph Gregg. GRAHAM PUDDING. Two cups graham flour, i cup molasses, i cup sweet milk, I cup chopped raisins, i small teaspoonful soda; steam three hours. Serve with hot sauce, any flavor de- sired. Mrs. a. E. Coleman. FANCY PUDDING. Soak I box gelatine in i pint sherry, add i pint boil- ing water and i cup sugar. Put in a mold, and when beginning to stiffen add 2 oranges sliced, i bananna sliced, a few figs, cut, % pound candied cherries, and if liked, ^ pound chocolate creams. Serve with whipped cream sweetened and flavored with wine. A. W. K. NICE PLAIN PUDDING. Three eggs well beaten, 3 tablespoonfuls sugar, 2 A.N.Warner&Go.} Neckwear. DESSERTS. 33 of butter, i cup sweet milk, i of raisins, i teaspoonful Cameo baking powder, flour to make as thick as cake; steam 30 minutes. Serve with sauce. Mrs. V. M. Harper. IMPERIAL PUDDING. Wash % cup rice, put on to boil in i quart cold water. When it begins to boil, pour off all: the water and add i pint milk. Cook in a double boiler i hour. Then add ^ box gelatine soaked in ^^ cup of water; i cup sugar, )^ teaspoonful of salt,

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