Farina Pudding

Ingredients

• 1 qt. of milk
• 2 even tablespoonfuls of farina
• 3 beaten eggs
• 1/2 cup of sugar
• 2 tablespoonfuls of melted butter
• a little salt
• Flavor with lemon

Method

1. 1

   Boil milk, sprinkle in farina gradually, and stir until thickened.

2. 2

   Let boil slowly for 5 minutes.

3. 3

   Stir in beaten eggs, sugar, melted butter, and salt.

4. 4

   Bake for half an hour in a quick oven and serve warm.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 31. The excerpt below is the record exactly as published.

Farina Pudding. Boil i qt. of milk, sprinkle in gradually 2 even tablespoonfuls of farina, and stir well till it thickens, then let it boil slowly about 5 minutes. Take ' 3 beaten eggs, l/> cup of sugar, 2 tablespoonfuls of melted butter, a little salt, and stir into the farina and milk. Flavor with lemon ; bake ^ an hour in quick oven, and eat warm. 19 — Whortleberry Pie. Wash and pick over the berries; place them an inch thick on the under crust, covering them thickly with sugar; add a small piece of butter, cover with the upper crust and bake half an hour. Blackberry and raspberry pies are made the same way. They require no spice ; but whortleberries are greatly improved by having a few cur- rants or the juice of a lemon mixed with them. Sift powdered sugar over all fruit pies before serving. 20. — Gelatine Cream. Cover % box of gelatine with ^ of a cup of cold water, soak y2 an hour ; then add to it half a cup of sugar and y2 pt. of hot 100 July. milk, stir until the gelatine is dissolved ; add a teaspoonful of vanilla, strain and turn in a basin to cool. When cool, beat rapidly for 5 minutes, put in a mould in a cold place to harden.— From "Table Talk," Philadelphia. 21.— Pineapple Sherbet. Put 2 cups of water, and 3 cups of sugar on to boil. Stir until the sugar is dissolved then boil 5 minutes. Take a pint can of pineapple and pour as much as possible juice and all through a colander. Add this to the sugar and water with the juice of 1 lemon. Set away to cool. When cool, strain into freezer and freeze steadily until quite stiff. Remove the dasher and add white of 1 egg beaten to a stiff froth, and 1 tablespoonfui powdered sugar. Beat well with spoon, pack, and set aside to ripen. — From " Table Talk," Philadelphia. 22. — German Souffle. Put a thick layer of stewed apples at the bottom of a dish. Make a custard with the well beaten yokes of 3 eggs, a pint of milk and sugar to taste. Pour the custard over the stewed apples; beat the whites of the lol July. eggs to a very stiff froth, and when the custard is cold pile it on the top ; then bake lightly and serve hot. — From " Table Talk," Philadelphia. 23. — Rice Pudding;. One quart of milk, y2 cup of sugar, 1 tea- spoonful of rose or vanilla extract, 1 tea- spoonful butter, y2 cup of rice ; merely wash the rice, and after adding it to the sweetened pudding, put in the oven, occasionally stir- ring it for the first 4 minutes. It will be of the consistency of ice cream and very delicate. Bake until brown on top. 24. — Cantaloupe Bavarian Cream. Cover y2 a box of gelatine with half a cup of cold water and let stand for half an hour ; dissolve over hot water. Whip 1 pint of cream to a stiff froth, turn into a basin, add half a cup of pulverized sugar, a pinch of salt, a teaspoonful of vanilla, 1 tablespoonful of sherry and the gelatine. Stir from the bottom toward the top until it begins to form a little, add ^of a cup of chopped candied fruit and continue stirring until the cream forms. Turn into a mould previously wet with cold 102 July. water and stand away to harden. When ready to serve sprinkle chopped angelica over the top and serve on a garnish of lady fingers. —From " Table Talk," Philadelphia. 25. — Fairy Toast. Toast slices of stale sponge cake, and cut into pieces 2 inches square. Put a half tumbler of apple or any light colored jelly into the glass of No. 1 Keystone egg beater and beat slowly and continuously until very light ; then mix in carefully the well-beaten white of 1 egg. Spread this over the squares of toast, and place a large canned cherry in the middle of each square. Serve cold with cream. — From "Table Talk," Philadelphia. 26. — Nantucket Berry Pudding. Wet with milk or water 1 pt. of grated cold potatoes, 1 pt. of flour, % of a lb. of butter, a teaspoon ful of salt, to the consistency of soft biscuit-dough, roll it, spread with any berries or even dried ones or zante currants. Roll again and fasten in a cloth. Steam an hour and a quarter. Eat with any sweet sauce. 103 July. 27. — Farina Pudding. Heat 1 qt. of milk

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