Golden Feather Pudding

Ingredients

• one-half cup butter
• one-half cup brown sugar
• two eggs
• two cups sifted graham flour
• one cup raisins
• two teaspoons cinnamon
• shake of ginger
• shake of nutmeg
• pinch of salt
• three teaspoons baking powder
• one cup granulated sugar (for sauce)
• one-half cup butter (for sauce)
• one well-beaten egg (for sauce)
• grated rind and juice of one lemon
• half-teaspoon lemon extract
• one tablespoon butter (for sauce)
• one tablespoon of flour (for sauce)
• one pint warm water (for sauce)

Method

1. 1

   Cream butter and sugar, add eggs, flour, raisins, spices, and baking powder.

2. 2

   Steam for two hours.

3. 3

   For sauce, cream sugar and butter, add egg, lemon, and mix with flour and warm water.

4. 4

   Boil for five minutes and pour over pudding.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 108. The excerpt below is the record exactly as published.

GOLDEN FEATHER PUDDING. (Original.) H. R. Jones, 2317 West Ninth street, Los Angeles.— Cream one-half cup butter with one-half cup brown sugar, add two well -beaten eggs, two cups sifted gra- ham flour, one cup raisins well floured, or raisins and currants, little citron if you like, two teaspoons cinnamon, shake of gin- ger, nutmeg and salt, three teaspoons bak- ing powder (the batter must be rather stiff, so you can hardly stir it well.) Butter and dust with cornmeal a cake dish with tube in center; steam on quick even fire for two hours, or three-quarters of an hour in cups. Can be made the day before; will keep for two weeks in cool place. Steam half an hour before serving. Sauce for pudding: One cup granulated sugar creamed with one-half cup butter; add one well-beaten egg, grated rind and juice of one lemon, half -teaspoon lemon extract. Keep out one tablespoon but- ter, mix with one of flour, add carefully one pint warm water and pinch of salt, boil five minutes, pour over cream; just before serv- ing beat well. NO. 22. GRAHAM PUDDING. M. P. de Dorticos, 1253 Westlake avenue, Los Angeles. —One and one-half cups molasses, one and one-quarter cups butter, one and one-half cups milk, one and one-half cups good graham flour, one small cup raisins, one egg, one and one-half teaspoons pure soda, spices to taste. Mix well together; steam four hours and serve with brandy or wine sauce. NO. 23. "HALF-PAY" PUDDING. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los Angeles.— One cup chopped suet, one and one-half cups bread crumbs, one cup flour, one cup raisins, one cup currants, one cup milk, either sweet or sour, three table- spoons molasses, two tablespoons sugar, one- teaspoon salt, one teaspoon soda. Boil or steam two hours. NO. 24. HILLICOT CUP PODDING. Miss Ruth C. Stocks. Somis, Cal.— Make a custard of three eggs and a quart of milk sugar and cinnamon to taste. Put a spoonful of any kind of fruit in bottom of six common cups, add some cold rice or sago. Fill cups with custard, set cups in pan of hot water and bake, till set, in moderate oven. NO. 25. INDIAN TEDDING. Francelia Hol- ley, Coachella, Cal.— Soak over night two tablespoons tapioca in two cups milk, set a pail in a kettle of water over the Are with one quart sweet milk and four tablespoons corn meal; scald, add one egg. one-half cup molasses, one-half cup brown sugar, salt to taste; add two cups cold milk; bake slowly three hours. NO. 26. INGAM PUDDING. Mrs. E. A. Stickney, 102S South Hill stret, Los Angeles.— One-half cup sugar, one-half cup molasses, one-quarter cup butter, one cup cold water, one cup seeded raisins, three cups sifted flour, one teaspoon soda in the molasses; steam over boiling water, three hours. Sauce: One- quarter cup butter, one-half cup sugar, one tablespoon corn starch: stir the above well mixed into hot water, make thin and flavor to suit the taste. COOKING AND OTHER RECIPES. 65 NO. 27. LEMON PUDDING (for five per- sons.) Mrs. George F. Rathbun, 779 Kohler street. Los Angeles.— Four eggs, four table- spoons sugar, one large lemon, two tablespoons boiling water. Beat the yolk of eggs smooth with two tablespoons granulated sugar; then stir in the juice and grated yellow rind of one large lemon, add two tablepoons boiling water and cook in double boiler, stirring oc- casionally until thick like cream. Beat the whites of eggs stiff, then beat into them two tablespoons sugar; when this looks like a meringue it is to be beaten into the yellow mixture while hot, which cooks it sufficiently to keep the whites from falling. The whole looks like a yellow puff ball. Serve with cake or crackers. For orange pudding use orange instead of lemon. This is very effective when served in cups made of fresh orange rinds. NO. 28. LOS ANGELES ORANGE AND APPLE PUDDING. Mrs. William J. Magee, 122 North Johnston street. Los Angeles.— Boil two navel oranges and one lemon in three quarts of water until the rind is tender; when cold, put two jps sugar in one-half pint water. When it boils, slice into it six apples, pared and cored; boil five minutes. Line a deep pudding dish with puff paste— lav the fruit in, pour over the s^rup, put some strips of pastry across and bake until the fruit is done. Serve with cream. NO. 29. MACAROON PUDDING. Miss C. Hernstein, 2302 Budlong avenue. Los Angeles.— Line a dish with macaroons and oranges until full. Cream dressing: Six eggs, whites to a foam, yellows with sugar, for each egg one teaspoon of sugar. Grate the skin of one and one-half lemons, juice of two, cook until thick; stir, then mix in whites and pour over pudding. NO. 30. MARMALADE PUDDING. Miss Florence Pownall, box 444. San Pedro, Cal.— One-quprter pound bread crumbs, one-quarter pound marmalade, a little less than one- quarter pound chopped suet, a little less than one-quarter pound brown sugar, two eggs

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