Favorite Pudding
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
No method was recorded for this recipe.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 44. The excerpt below is the record exactly as published.
FAVORITE PUDDING. Grate the peel, and squeeze the juice of three lemons into one-half pound butter ; mix with care and add stale bread. Sweeten to taste, and bake on a light puff paste BREAD PUDDING. One quart of milk, one cup of bread crumbs, yolks of three eggs well beaten, the juice and rind of a lemon, one cup sugar, butter the size of an egg. Bake carefully un- til the mixture becomes a custard. Beat the whites of the eggs to a stiff froth for the frosting. LEMON PUDDING. Beat the yokes of two eggs with a teacupful of sugar, dissolve four tablespoonfuls of corn starch in a little cold water, and thin it out with boiling water, put in the juice of two lemons, and a little of the grated peel. Mix all together with a teaspoonful of butter. Bake fifteen minutes. Beat the whites of the eggs with a little sugar, and spread over the top, letting it brown slightly in the oven. 150 DORA’S COOK BOOK. FIFTEEN CENTSPUDDING. Take the crust of a loaf of bread and fill with raisins. Boil in milk and water. HEALTHY PUDDING. Grate sweet corn ; to three cups of it add two quarts of milk, eight eggs, two teaspoons salt, one-half cup melted butter and a nutmeg. ~ EXCELSIOR PUDDING. Three cups of flour, one cup of molasses, one cup of milk, one cup of suet, one cup of raisins, one teaspoonful of soda, and spices to taste ; boil two hours. To be eaten with brandy sauce. CORN MEAL PUDDING. Scald one cup of meal in a quart of milk; when cool, add two eggs, one-half cup of molasses, one teaspoon of allspice, one quart of milk, a pinch of salt. Bake slowly three hours. GRAHAM PUDDING. Three cups graham flour, one-half cup melted butter, one cup molasses, one cup sweet milk, two eggs, one cup raisins, two teaspoons soda, spice to taste. Steam two and one-half hours. Sauce. ROCK CREAM PUDDING. Boil a cup of the best rice till soft in new milk, sweet- ened with powdered sugar, and pile it upon a dish. Lay PUDDINGS. Jf tot on it in different places, square lumps of currant jelly, beat the whites of five eggs to a stiff froth, with a little powdered sugar, and flavor with vanilla. Add to this when beaten very stiff, a tablespoon of thick cream, and drop it over the rice, giving it the form of a rock of snow. FAVORITE PUDDING. Soak one cup of desiccated cocoanut in one pint of _ milk; boil; as soon as it boils add one pint of cold milk _ thickened with one tablespoonful of corn starch, a little butter and salt, three beaten egos, nutmeg and sugar to taste
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