Entire Wheat Pudding

Ingredients

• two cups of entire wheat flour
• half a teaspoon of soda
• half a teaspoon of cream tartar
• one cup of milk
• half a cup of molasses
• one cup of raisins stoned and chopped

Method

1. 1

   Mix all ingredients and steam for two and a half hours.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 36. The excerpt below is the record exactly as published.

Entire Wheat Pudding. — With two cups of en- tire wheat flour mix half a teaspoon each of soda and cream tartar, one cup of milk, half a cup of molasses, and one cup of raisins stoned and chopped. Steam two and a half hours. Sauce: — Half a cup of butter, one cup of powdered 66 COOKS IN CLOVER. sugar, one teaspoon of vanilla, a quarter of a cup of J ing powder, and flour enough to mix a stiff batter, boiling water, the white of an egg beaten to a stiff ) Sauce: — Make thin corn starch, add one egg, and froth. Stir all together till foamy. Mrs. Allen. flavor with vanilla. Mrs. W. W. Taylor. Quick Baked Pudding. — Mix five tablespoons of flour, and five of milk, with five well beaten eggs; and a little salt ; turn one quart of boiling milk upon it. Bake twenty minutes. Serve hot, with hard sauce. Miss S. G. IVallis. Prune Pudding. — Half a pound of prunes stewed until soft; whites of six eggs, beaten to a stiff froth ; powdered sugar sufficient to make it a little thinner than icing. After cooling and removing the pits, mix the prunes with the sugar and eggs. Bake a few minutes. Mrs. C. C. Randall. Cottage Pudding. — Two tablespoons of butter and half a cup of sugar-well beaten together, one ^gg, half a cup of milk, a heaping teaspoon of bak- Queen of Baked Puddings. — One and a half cups of white sugar, two of fine dried bread crumbs, five egfgs, one tablespoon of butter, vanilla, rose water or lemon flavoring ; one quart of fresh rich milk, and half a cup of jelly or jam. Rub the butter into a cup of sugar, beat the yelks very light, and stir these together; the bread crumbs soaked in the milk ' come next, with the flavoring. Bake this in a large buttered pudding dish, two-thirds full, until the custard is set ; draw to the door of the oven, spread over with jam or other conserve; cover this with a meringue made of the whipped whites and half a cup of sugar. Shut the oven, and bake until the meringue begins to color. Serve cold with cream. In strawberry season you may substitute fresh fruit. Mrs. J. W. Meloney. PUDDINGS AND SAUCES. Bread Pudding, I. — Soak one bowl of broken bread in boiling water, beating very fine with a fork ; one quart of milk, half a cup of sugar, one egg well beaten, one teaspoon of salt, and three teaspoons of lemon extract. Mix all together in a pudding dish, and grate nutmeg over the top. Bake in a steady oven three-quarters of an hour. Afrs. John Woolley. Bread Pudding, II. — One pint of stale bread, one quart of milk, one teaspoon of salt, three tablespoons of sugar, two eggs. Remove the crust from the bread, cut the remainder into small dice and soak in the milk for two hours, stirring well together. Beat the eggs, sugar and salt together, and add to the bread and milk ; turn into a pudding dish, and bake in a slow oven forty-five minutes. Miss Anna Hesse. Cracker Pudding. — One quart of milk, one cup of powdered cracker, five eggs, two tablespoons of ( melted butter, half a teaspoon of soda

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