Farina Custard Pudding

Ingredients

• 4 quarts of milk
• 1 lb. farina
• 8 ozs. butter
• 8 eggs
• the grated rind of one lemon
• a pinch of salt

Method

1. 1

   When it comes to the boil, sprinkle in the farina, stirring constantly, and boil slowly to a soft mush.

2. 2

   Take from the fire; add the butter and salt.

3. 3

   Make the eggs and the remaining quart of milk into a custard, add the flavor and mix gradually with the farina; add a little more milk if required.

4. 4

   Fill into the prepared molds and bake in water till the eggs are set.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 66. The excerpt below is the record exactly as published.

FARINA CUSTARD PUDDING. BAKED CHERRY ROLL. 4 quarts of milk i lb. farina, 8 ozs. butter, Prepare same as for Apple Roll in No. 456 or ' "'• ^"8=''' ^^ eggs, the grated rind of one lemon, No. 460, except use cherry jam No. 10. ^ •'"^e ground mace, a pinch of salt. 499.— CRANBERRY ROLL. ^^* *"^ 1"*''^ °* "'^ "'"^ '° ^°'^ "'*•» '^^ _ , , . ,_ T> 11 VI £. sugar. When it comes to the boil, sprinkle in the Prepare same as for Apple Roll No. 456 or , . ^. . , , ,,..., f » . „ u VT larina, stirring constantly, and boil slowly to a No. 460, except use a compote of cranberry No. ,^ , „ , . ., „ , , . . . . „ „ soft mush. Take from the fire; add the butter 44, or cranberry lelly No. 20. j w m , ^t j . ^' ^ ' ■> and salt. Make the eggs and the remaining quart SCO.- STEAMED CITRON PUDDING. of milk into a custard, add the flavor and mix Prepare same as for Cocoanut Suet Pudding gradually with the farina; add a little more milk. No. 496, except omit the cocoanut, and add i}i if required. Fill into the prepared molds and pounds (or only one pound) of finely-cut citron. bake in water till the eggs are set. Let stand for PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 57 some time after baking, before turning from the molds. Serve with wine or fruit sauce. 507.— FARINA A LA NAPOLITAINE. Make the above mixture with eighteen ounces of farina, and use eighteen yolks instead of whole eggs. When the mixture is ready, divide in three parts. Color one part with chocolate, flavor vanilla; one part pink, flavor raspberry; and flavor the other part orange or lemon, leave plain. Beat twelve whites of eggs firm, and divide in three parts and mix with the farina. Fill the mixture in alternate layers into the forms, and bake in water, same as directed in No. 506. Serve with sauce macedoine, or with sauce polonaise. 508.— FARINA FRUIT PUDDING. Prepare the Pudding No. 506, with three quarts of milk. When the mixture is ready, add one pound of sultanas, one-half pound of currants, four ounces of lemon and citron peel cut fine. Bake in small molds in water. Serve with wine or brandy sauce. 509 —FARINA CAKE. Make mixture No. 508, without the fruit. Fill into a square cake pan about one and a half inches deep. Bake to a nice color, Cut in squares or slices, and serve with wine or fruit sauce. 310.— FLORADORA PUDDING. STEAMED Add to the pudding mixture No. 496 one pound of sliced pineapple cut in dice. Steam and serve English cream sauce with sliced almonds. 5n.— FLORADORA MERINGUE. Bake a sheet of white layer cake No. 273 or No. 274. Spread with pastry cream No. 128, and on top of the cream one layer of Floradora Cream No. 157. Cover with meringue. Brown nicely and cut in squares. Serve hot or cold with cream sauce. 512.— STEAMED FRUIT PUDDING. 2 lbs. crumbs, ^ lb. flour, ^ lb. sugar, i lb. suet, 8 eggs

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