East India Pudding

Ingredients

• one cupful of bread-crumbs
• one cupful of milk
• three eggs
• three tablespoonfuls of butter
• three tablespoonfuls of flour
• one teaspoonful of baking-powder
• one-half cupful of minced figs
• the same quantity of seeded raisins

Method

1. 1

   Soak bread-crumbs in milk, stir in beaten eggs, butter, and flour with baking powder.

2. 2

   Add dredged fruit, pour into a mold, and steam for three hours.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 195. The excerpt below is the record exactly as published.

one cupful of molasses, one-half cupful of chopped suet, one- half of a nutmeg grated, one teaspoonful of ginger and a little salt. Butter a pudding dish, pour in a cupful of cold milk, then the mixture and bake well for two hours. Mrs. Hattie Long. BOILED INDIAN PUDDING. Boil one pint of milk and scald two cupfuls of corn-meal. When cool add one cupful of flour, one and one-half cupfuls of chopped suet, one and one-half cupfuls of molasses, salt. Add two eggs. Boil three hours. To be eaten with maple syrup. F. O. Ray. EAST INDIA PUDDING. Soak for one hour a cupful of bread-crumbs in a cupful of milk; stir into it three eggs well beaten, three tablespoonfuls of butter and three tablespoonfuls of flour into which has been sifted one teaspoonful of bak- ing-powder. Have ready one-half cupful of minced figs and the same quantity of seeded raisins

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