Grape-Nut Pudding

Ingredients

• }4 c grape nuts
• 2 eggs
• ^ c sugar
• 2 c cold milk
• ^ t salt
• % t grated nutmeg

Method

1. 1

   Soak grape nuts in hot water.

2. 2

   Beat eggs and sugar until light, then add cold milk.

3. 3

   Add softened grape nuts, salt, and nutmeg.

4. 4

   Pour into a baking dish and bake until firm.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 30. The excerpt below is the record exactly as published.

grape-nut pudding ■for dinner so that it will be cold at night. After pudding is in the oven prepare the table for lunch. Serve the meal. DINNER Thursday Lesson 33 BROWN STEW OF BEEF BOILED POTATOES DUMPLINGS CABBAGE AND NUT SALAD GRAPE-NUT PUDDING Brown Stew of Beef Remove all fat, bone, skin and gristle from i pound of round steak or stewing meat and cut into i-inch squares. Try out the fat and in it brown y^ onion chopped fine. Sprinkle 3 T flour over the meat and add to the fat and onion. When the meat is well browned, add i pint boil- ing water. Lower the heat and cook i h below the boiling point. Add the dumplings 15 m before the stew is done. Dumplings Sift 2 c flour with 4 t baking powder and 3^ t salt into a mixing bowl. Add about ^ c milk or enough to make a soft dough. Drop by spoonfuls all over the top of the stew; cover closely and cook for 15 m. Boiled Potatoes Wash and pare potatoes and cook with the meat. Grape-nut Pudding Soak }4 c grape nuts 3^ h or longer in hot water to cover. Beat 2 eggs and ^ c sugar together until light, then add 2 c cold milk. Add softened grape nuts, ^ t salt, and % t grated nutmeg

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