Dovek Pudding

Ingredients

• 1.5 pints stewed apples
• 0.5 pound butter
• 1 cup cream
• 1 egg
• Grated lemon peel and sugar to taste

Method

1. 1

   Mix butter with hot apples, add cream when cool.

2. 2

   Bake in a quick oven in a deep pie tin covered with crust.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 249. The excerpt below is the record exactly as published.

1 egg. 1 even teaspoon salt. 1 cup flour. 1 even teaspoon soda. 1 cup sugar. Cinnamon and allspice to season. Prepare the day before the pudding is cooked. Wash the cur- rants and pick over carefully; then put them wet into a cooking bowl to stand over night, and all the other ingredients excepting the flour and soda; beat well. The next morning add the flour and soda, and beat, and stir together again; put in the pudding basin or mold, and steam 4 hours. The water must boil in the steamer- kettle, and be kept boiling until the pudding is taken up. Hot water from the tea-kettle can be added as needed. CHERRY PUDDING — Put pitted and sweet- ened cherries an inch deep or so, in the bottom of a pudding dish. Take 1 cup sugar, beaten to a cream with 2 tablespoons butter, add 1 egg, 1 cup milk, 2 cups flour, and 2 teaspoons baking pow- der; mix well, flavor with nutmeg or lemon, pour over the cherries, and bake. Then turn from the dish, having the fruit on top; and serve with warm sweet sauce. Or (2) cherries can be stirred into a common bread pudding, and then baked — see " Bread Pudding." The Cherry as a cultivated fruit tree is generally sup- posed to be of Asiatic origin. It belongs to the rose order. It bears a sub«acid fruit which is wholesome, cooling, laxative and antiscorbutic, but if not fully ripe should be eaten cautiously, as it has a tendency to disorder the bowels. Its acid is principally malic. COCOANUT PUDDING— Take nicely buttered slices of bread, sprinkle each one thickly with cocoanut and sugar, and put them into a pie dish. Make a custard of 2 cups milk and 2 eggs, pour it over, -put bits of butter on toj) and bake 1 hour. COCOANUT RICE PUDDING— Soak 1 cup of rice in water 3 hours, then add 1 pint of milk and cook gently until it is tender; beat 5 eggs and 1 cup of white sugar together, add another pint of milk, a little salt and the rice, mix well, flavor with lemou and pour into a buttered bowl and boil steadily for 1 hour; dip the bowl into cold water after it is cooked, and let it stand about 10 minutes, turn 326 PUDDINGS out into a flat dish and strew all over with desiccated cocoanut Serve with a thin boiled custard for sauce. CORN PUDDING. 12 ears of corn. 4 eggs, thoroughly beaten. 1 quart of milk. 3 taljlespoons of sugar. Salt and pepper to taste. Scald the corn, then grate it, add the other ingredients, and poui into a pudding dish. Bake slowly. CORN^^STARCH PUDDING. 3 cups milk. 2 tablesj)oons corn=starch — in a 1 teaspoon vanilla. little milk. 2 eggs, beaten light. ^ cup of sugar. Let the milk and sugar boil before putting in the eggs, starch or vanilla. Save out the whites of the eggs for frosting, if you like. Corn=starch, as its name indicates, is the starch extracted from Indian corn. It is light and easily digested but is not very nutritious, as it is about 84^ starch, and 15^ water. Note. — It should be understood that starch to be digestible should be cooked about 20 minutes, and that it is not cooked as soon as swollen, as many cooks imagine. There is danger of cooking corn=starch too short a time, and so leaving it indigestible, and with a raw taste. CRANBERRY PUDDING — Use 1 egg, beaten light, 1 teaspoon soda dissolved in 1 cup milk, and sift 1 heaping teaspoon cream of tartar and a little salt thoroughly into 2 cups flour; add 1 cup of cranberries, and steam 1^ hours. Serve with sweet sauce. COTTAGE PUDDING. 1 cup of suet. 1 egg. 1 cup of sweet milk. 2 cups of flour. 1 teaspoon cream tartar. -g teaspoon soda Bake | hour. Eat with hot sauce. BAKED COTTAGE PUDDING. 1 pint of flour. 1 small cup of sugar. 1 cup of milk. 1 tablespoon of butter. 2 teaspoons of baking powder. STEAMED COTTAGE PUDDING. 3 tablespoons melted butter and 1 cup milk. 1 teacup sugar beaten together. 1 egg. 2 teaspoons of baking powder. 2 cups of flour. Steam -| hour. CRACKER PUDDING — Put a layer of split crackers in a deep pudding dish, put on raisins, cinnamon, nutmeg and a little salt, and fill it ^ full with alternate layers in this way, packing it down tightly; then put a plate over it, till the dish with milk, and let it PUDDINGS 327 stand several hours to soak. Tlien beat 2 eggs witli 1 cup sugar, pour off any milk not absorbed and mix it with the eggs, adding more milk if needed; pour this over the pudding, leaving on the plate to keep it in shape, and bake about 2 hours. It should retain its shape when turned out, if right. Good either hot with sauce, or cold. CRACKED WHEAT PUDDING To 1 quart of unskimmed milk add | cup uncooked cracked wheat, ^ cup sugar, and a little piece of stick cinnamon, and ^ cup of any fruit preferred. Bake in a moderate oven, and when about half done stir in the crust which will be formed, leaving it to form another, which will be sufficiently brown. Test by tasting a grain of the wheat, which must be very soft. Eat when cold. DATE PUDDING — Soak 1 cup bread crumbs in 1 cup milk 10 minutes; add 2 beaten eggs, 2 tablespoons powdered suet, 1 teaspoon each of salt and cinnamon and ^ cup sugar; have 1 cup dates cut into small pieces, dredge them in 1 tablespoon of flour, stir them into the pudding, beat all vigorously, turn into a well greased mold, and steam 3 hours. Eat with hard sauce. Or (2) stir dates into a common bread pudding and bake, see " Bread Pudding." DELMONICO PUDDING.— Mix 3 tablespoons corn=starch with a little cold milk, stir it into 4 cups milk, and add 6 tablespoons sugar and 5 yolks of eggs beaten together; boil 4 or 5 minutes, pour it in a pudding dish, and bake 30 minutes. Beat 6 ^tablespoons sugar and the whites of the eggs together, si>read it on top of the pudding, and brown it delicately in the oven. DOVEK PUDDING. 1| pints stewed apples. | pound butter 1 cup cream. I eggs. Grated lemon peel and sugar to taste

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