Horsford's Baking Powder Pudding

Ingredients

• Three cups of sweet milk
• 2 cups corn meal
• 2 cups of flour
• one-half cup of molasses
• i egg
• i tea-spoonful of salt
• I measure of Horsford's baking powder

Method

1. 1

   Steam for 3 hours and bake for half an hour.

2. 2

   Let it stand for half an hour before eating.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 98. The excerpt below is the record exactly as published.

i egg well beaten, salt. Have your gem-tins very hot ; fill half full and bake quickly. These are delicious with good butter and maple syrup. CORN-MEAL MUFFINS. One and one-half cups of corn-meal, the same of flour, 2 tea-spoonfuls of baking powder, ^ cup of sugar, j4 tea-spoonful of salt, i table-spoonful of melted butter, 2 eggs, milk enough to make a stiff batter. DROP BISCUIT. One quart of flour, i table-spoonful of butter, and I of lard, a tea-spoonful of salt, i tea-spoonful of cream of tartar, i tea-spoonful of soda. Sift the cream of tartar with the flour dry. Rub the butter and lard very thoroughly m ; dissolve the soda in a pint of milk, and mix all thoroughly. Roll out, adding as little flour as possible. Cut with a biscuit cutter and bake 20 minutes in a quick oven. YEAST BISCUITS. Two quarts of flour, i t'^ble-spoonful of butter, 3 table-spoonfuls of sugar, one-half cup of yeast and a little salt. Mix thoroughly with a pint of scalded milk when it is nearly cold. This will seem hard, but when raised will mould easily. Mix at night and mould in the morning. Cut out and let them stand until raised again. Then bake. 290 DOMESTIC GUJDE. BAKING POWDER BISCUIT. One important point is having a hot oven, and another is to have the flour sifted, and roll the dough as soft as you can handle. Then more baking powder is needed. For each tea-cup of flour take a tea-spoonful of powder. One table- spoonful of butter is sufficient for i quart of flour. After rubbing the butter and powder into the amount of flour needed, turn in cold water (milk will do), stirring all the time till the right consist- ency is reached. Salt, and then roll lightly, and bake at once. I warrant these will prove flaky, feathery, delicious and more nutritious than bis- cuit raised with yeast. QUICK BISCUITS. Mix I quart of sweet milk with half a cup of melted butter. Stir in a pinch of salt, 2 tea- spoonfuls of baking powder, and flour enough for a stiff batter. Have the oven at a brisk heat, and drop the batter, a spoonful in a place, in buttered pans. They will bake in 1 5 minutes. GRAHAM BISCUITS. Take i quart of water or milk, butter the size of I Ggg^ 3 table-spoonfuls of sugar, 2 table-spoonfuls of bakers' yeast, and a pinch of salt. Take enough white flour to use up the water, making it the consistency of batter cakes. Add the rest of the ingredients and as much Graham flour as can be stirred in with a spoon. Set it away till morning. In the morning grease pans and flour hands. Take COOKING DIVISION. 29 1 a lump of dough the size of an egg, roll lightly be- tween the palms, let them rise 20 minutes, and bake in a tolerably hot oven. RUSKS. Take enough of light dough and work in a tea- cupful of sugar and nearly as much shortening. Mould out some as for light biscuits, or take a tea- cupful of yeast, half a cup of lard or butter, a lit- tle soda, knead together, and when it rises mould out, and raise again before baking. SPANISH BUNS. One pint flour, i pint sugar, i cup sweet milk, i cup butter, 4 eggs, beat separate ; i table-spoon- ful of cinnamon, i tea-spoonful cloves, i tea-spoon- ful soda, 2 tea-spoonfuls cream tartar or 3 spoon- fuls baking powder. Bake in tins an inch thick, and when taken from the oven sprinkle with white sugar while hot. ROLLS. Two quarts sifted flour, a little more than a pint of milk, i table-spoonful of lard, a little salt, a table-spoonful of white sugar,and one-half a cup of yeast. Scald the milk and let it stand to cool, put the sugar into the milk and rub the lard into the flour; make a hole in the center of the flour, pour in the milk and yeast, add the salt, sprinkle a little flour over the whole, set to rise, and when very light mix in the rest of the flour; let it rise again; about an hour before tea roll out very lightly, cut with the cover of a large baking powder box, 292 DOMESTIC GUIDE. fold even (like a turnover), let rise till very light, and bake in a quick oven 20 minutes. PARKER HOUSE ROLLS. One pint scalded milk ; let it cool and add 2 table-spoonfuls of sugar, 2 of lard, 2 of yeast and a little salt. In winter mix in batter over night, in the morning knead, set to rise again, and at noon roll out very thin ; cut in large rounds, put on a piece of butter, and lay the dough over it, let it rise again and bake for tea. In summer mix early in the morning instead of at night. FRENCH ROLLS. Into I pound of flour rub 2 ounces of butter and the whites of 3 eggs, well beaten, add a table- spoonful of good yeast, a little salt and milk enough to make a stiff dough, cover and set in a warm place till light, which will be an hour or more, according to the strength of the yeast Cut into rolls, dip the edges into melted butter to keep them from sticking together and bake in a quick oven. CINNAMON ROLLS. Take a piece of pie crust, roll it out, and cut it in narrow strips ; sprinkle cinnamon over it, roll it up tight, and put it in a clean tin pan, which has been well oiled with butter, brown nicely and bake,, then serve on the table. BREAKFAST ROLLS. Flour 2 quarts, sugar i table-spoonful, butter I COOKING DIVISION. 293 table-spoonful, yeast one-half cup, scalded milk i pint, or water if milk is scarce, and a little salt. Set to rise until light, then knead until hard and set to rise again. When wanted, make in folds and bake in a slow oven. BROWN BREAD. Three handfuls of corn meal, 2 of flour of gra- ham, one-half cup of sour milk, one-half cup of molasses, one-half tea-spoonful soda. Steam 2 hours. To be eaten warm, but is good cold. NO. 2. Three cups of sweet milk, 2 cups corn meal, i cup sour milk, 2 cups rye meal, one-half cup of good molasses, i tea-spoonful of soda or saleratus. Boil 3 hours hard in a pail or tin pudding dish. NO. 3. Three cups of sweet milk, 2 cups corn meal, 2 cups of flour, one-half cup of molasses, i egg, i tea-spoonful of salt, and I measure of Horsford's baking powder

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