Gipsy Pudding

Ingredients

• 1 c. milk
• 1 egg
• 1 tb. sugar
• Stale cake
• 1 T. Jam
• Flavoring

Method

1. 1

   Cut cake into slices; arrange layers of cake and jam in buttered pudding dish, having cake on top.

2. 2

   Make raw custard mixture of milk, eggs, sugar and flavoring.

3. 3

   Pour custard over cake; let stand 15 mins.

4. 4

   Oven-poach till almost firm.

5. 5

   Cover with a meringue; return to slow oven to cook and brown.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 78. The excerpt below is the record exactly as published.

GIPSY PUDDING. Cake Jam Mc. 1 T. 1 T. 4 drops Stale cake. Jam. 1 c, milk. 1 egg. 1 tb. sugar. Flavoring. 1. Cut cake into slices; arrange layers of cake and jam in buttered pudding dish, having cake on top. 2. Make raw custard mixture of milk, eggs, sugar and flavoring. 3. Pour custard over cake; let stand 15 mins. DESSERTS 257 4. Oven-poach till almost firm. 5. Cover with a meringue; return to slow oven to cook and brown. CABINET PUDDING. ^ c. fruit (currants, raisins, citron peel). 2 c. milk. 2 to 4 tb. sugar. 1^ T. salt. 2 eggs. Stale cake. 1. Butter a pudding mould; sprinkle bottom with fruit. 2. Cover with a layer of cake cut in slices; repeat layers, having cake on top. 3. Beat eggs, add sugar, salt and milk. 4. Pour over cake in mould; cover, let stand 1 hour. 5. Steam 13^ hours; serve hot with a light pudding sauce. CORNSTARCH, RICE AND TAPIOCA DESSERTS General proportions for a soft cornstarch mould — 2 tb. cornstarch mixed with 2 tb. cold milk to 1 c. hot milk. In recipes of 2 c. liquid or more, 1 egg or 2 whites may be used to substitute 1 tb. cornstarch. Cornstarch mixtures should be given a long cooking to improve the flavor. BLANC MANGE. 3^c. 2T. 1 T. f.g. 1 tb. 3 drops 2 c. hot milk. 4 tb. cornstarch. 2 tb. sugar. li T. salt. M c. cold milk. y2 T. vanilla. 1. Mix cornstarch, sugar and salt with cold milk. 2. Add slowly to hot milk in double boiler. 3. Stir constantly until thick. 4. Cover and cook 45 mins., stirring every 10 mins. 5. Remove from heat, add flavoring; pour into moistened moulds, chill. 258 CANADIAN COOK BOOK 6. Serve with raw or canned fruit, jelly or sugar and cream. CHOCOLATE BLANC MANGE. Vz c. 1 T. f.g. 1 tb. 1 T. 4 drops 2 c. milk. 3 tb. cornstarch. yi c. sugar. T. salt. yi c. cold milk. 1 oz. chocolate. T. vanUla. 1. Make as plain blanc mange. 2. Melt chocolate over hot water; add when milk mix- ture begins to thicken. 3 tb. 3 tb. He. 1 tb. f.g. 1 tb. CARAMEL PUDDING. IM c. sugar, brown or white. y c. boiling water. 2 c. scalded milk. 43^ tb. cornstarch. ^ T. salt. 1-^ f cold milk. 4 drops ^2 C. 1 egg. 3^ T. vanilla. 1. Melt sugar to caramel; add boiling water gradually; cook until caramel is fairly thick. 2. Mix cornstarch, salt and cold milk; add gradually to hot milk in a double boiler. 3. Stir constantly and as mixture begins to thicken add caramel. 4. Cook 45 mins., stirring every 10 mins. 5. Add egg, well beaten; cook 5 mins. longer. 6. Add flavoring, pour into serving-dish. 7. Chill, serve with cream and sugar. BUTTERSCOTCH PUDDING. 4 tb. butter. Syth. cornstarch. 1 c. brown sugar. 2y c. milk.

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