Gingerbread Pudding

Ingredients

• Fill a common sized baking dish
• pour over them half a cup of water
• one-half cup of molasses
• half cup of sugar
• half cup of butter
• one cup of boiling water
• one teaspoonful of soda
• one teaspoonful of ginger
• one teaspoonful of cinnamon
• flour enough to make a thin mixture

Method

1. 1

   Fill dish with apples, sprinkle sugar, salt, cinnamon, and nutmeg.

2. 2

   Make gingerbread mixture and pour over apples.

3. 3

   Bake and serve with sauce.

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 17. The excerpt below is the record exactly as published.

one-half cup of molasses, one-half cup of sugar, two eggs, one-half teaspoonful ginger, one-half teaspoonful allspice, one-half teaspoonful cinnamon, one teaspoonful salt, and one pint cold milk. Beat the eggs and stir all together, butter the dish, and bake two hours. 100 Doses One Dol- lar, is true only of Hood's Sarsaparilla. 60. Orange Pudding. Take four large oranges, peel, seed, and cut into small pieces, and sweeten to taste. Then boil one pint of milk and add to it a tablespoonful of corn starch dissolved in a little cold milk,, and the yolks of three eggs; when done let it cool, then mix it with the orange. Beat the whites of the eggs with one cup of sugar, spread over the top of the pud- ding, setting it in the oven to brown slightly. To be eaten cold. 61. Sweet Flour Pudding. One quart of milk, five spoonfuls of flour, six eggs, a little butter half the size of an egg, little salt, nutmeg, sweeten to taste; stir the flour in a little cold milk and mix with the milk when boiling hot. Butter the dish, put some raisins in the bottom of the dish, beat the eggs and sugar together, and add them to the milk when cold, then pour the whole over the raisins into the dish, and bake like a cus- tard. To be eaten cold, without sauce. 6 'J. Gingerbread Pudding. Fill a common sized baking dish little more than half full of apples cut in thick Slices, scatter over them a little sugar, salt, cinnamon, and nutmeg, and pour over them half a cup of water. Make tin; gingerbread of one-half cup of mo- lasses, half cup of sugar, half cup of butter, nne cup of boiling water, one tea- spoonful of soda, one teaspoonful each of ginger and cinnamon, flour enough to make :i thin mixture. Pour this over the apple and hake. Serve it with a saner. 63. Baltimore Pudding. Two cups of molasses, two cups of suet chopped fine, two cups <>f milk (sweet or sour), two cups of stoned raisins, seven cups of flour, one teaspoonful of soda

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