Dixie Pudding
From Jane Hamilton's recipes, 1909
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 29. The excerpt below is the record exactly as published.
one teaspoonful of soda, and a little mace. After mixing, stir in one quart of berries (dusted with flour) so as not to mash them. Mix the soda with one-half pint of milk or cream. (123) PUDDINGS PUDDINGS APPLE. ***. To one pint of stewed apples put twelve ounces of brown sugar, half a pound of fresh butter, and eight eggs. Pass the apples through a colander as soon as you take them off the fire, then immediately stir in the butter. Beat the eggs well, stirring the sugar, and then mix them with the apples and butter. Have a dish prepared with paste as for cocoanut pudding; pour in the pudding and bake it. Serve up cold. Wash the salt out of the butter for this pudding. The apples should be stewed dry. COCOANUT. Beat to a light froth the yolks of eight eggs, add one pound brown sugar, and eight ounces of fresh butter. Set these ingredi- ents on the fire in an earthen dish and stir (127) JANE HAMILTON'S RECIPES them for seven or eight minutes. Grate or beat up in a mortar one cocoanut, after carefully scraping off the rind, and mix it with the above ingredients. Pour it into a dish with pastry around the edges and at the bottom, and bake until done. Serve up cold. The whites of eggs make an equally good pudding prepared with the same in- gredients as the yolks, but they are put to- gether in different proportions. The salt should be washed out of the butter for this pudding. CUSTARD, BAKED. To three pints of milk put one pint of flour, nine eggs, and a little salt. Beat the eggs well, then stir in the flour, then pour on the milk. Rub a little butter free of salt on the sides of a deep dish in which the pudding is to be baked. Bake for rather more than an hour with a quick heat. Serve up hot with cream sauce. This pudding is to be baked immediately after making or (t28) JANE HAMILTON'S RECIPES the flour will settle to the bottom and make it heavy. 999 CUSTARD, BOILED. Beat the yolks and whites of nine eggs separately. When they are sufficiently beaten put them together and add three- quarters of a quart of flour and a quart of milk, with a little salt. Pour into a cloth properly prepared and boil it. A thinner and softer pudding may be made with one pint of flour, one quart of milk, and eight eggs. Serve up hot with wine or cream sauce. Boiled puddings or dumplings are put on to boil in boiling water. 999 DIXIE. Chop one cup of suet fine, add one cup of molasses, one cup of sweet milk, one pound of raisins, one cup of citron (one cup after it is chopped), two cups of stale bread crumbs, one cup of flour
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