Hotel Pudding

Ingredients

• Boil I quart of milk
• Add one-fourth cup of butter
• I cup of corn meal
• one-half cup of sugar
• one-half cup of molasses
• i tea-spoonful cinnamon
• i of ginger
• 2 eggs
• salt
• one-half cup of raisins

Method

1. 1

   Combine all ingredients and cook as desired.

2. 2

   Sauce if you like.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 121. The excerpt below is the record exactly as published.

i tea-spoonful cinnamon, i grated nutmeg, i tea-spoonful lemon extract, and a pinch of soda dissolved in a tea-spoonful of wa- ter. Beat the eggs light and add the sugar and butter rubbed to a cream. Stir all together into the mashed potato while hot. Cover a deep plate with puff paste and pour in the mixture. Bake in a moderate oven, and when done cover the top with slices of fruit marmalade, and sprinkle thick- ly with granulated sugar. COOKING DIVISION. 343 BAKED INDIAN PUDDING. For a two-quart pudding use 2 tea-cups meal. Moisten the meal with cold water, and add I table- spoonful butter, 2 tea-cups sugar, i cup raisins, 3 eggs well beaten before adding, and fill up with sweet milk. Season with whatever spice is pre- ferred. Bake slowly half an hour or more. CARROT PUDDING. One cup of chopped carrots, i cup mashed po- tatoes, I cup chopped suet, i cup syrup, 2 eggs, 2 cups flour, spice to suit the taste. The carrots and potatoes are to be boiled first, of course. If the day before it will answer just as well. SPICED PUDDING, fake I small square loaf baked bread, peel off the crust, cut in pieces and pour upon it i pint of boil- ing water, and add i tea-spoonful of salt. Take I pint of flour and add i tea-spoonful baking powder, 2 coffee-cups of raisins seeded and chopped. Mix all well with the flour, first powder and next rais- ins, then add the soaked bread, and i tea-spoon- ful of allspice, cinnamon, mace and cloves. Then add by degrees i coffee-cup of sweet milk, and beat the mass well together. Scald the pudding bag and put in the pudding, which should be pretty stiff and boil 3 hours. The whole secret lies in plunging puddings in boiling water immedi- ately after they are mixed, and never letting them Cease boiling. Be sure and turn them over, and always leave room in the bag for swelling. A wire 344 DOMESTIC GUIDE. basket for holding puddings while boiHng, is an ex- cehent thing; make with legs to keep it from the bottom of the kettle to prevent burning. PLUM PUDDING. Two pounds of stoned raisins, 2 pounds well washed Zante currants, i pound sliced citron, 2 pounds finely chopped beef suet, I pound flour, I pound bread crumbs, i pound sugar, i nutmeg, i tea- spoonful each powdered cloves, allspice and cinna- mon, the grated peel of a lemon and a table-spoon- ful of salt. Mix these ingredients thoroughly, add lo eggs and sufficient milk to moisten to about the stiffness of fruit cake. Tie in a well floured pud- ding cloth, and boil at least 8 hours. Serve with nice sauce. COTTAGE PUDDING. One cup sugar, 2 cups flour, nearly i cup cold water, i egg, piece of butter size of an egg, 2 tea- spoonfuls of baking powder, salt Sauce. — One cup sugar, one-third cup of butter. Mix thoroughly. Add 2 cups boiling water, i table-spoonful corn starch beaten with the butter and sugar. After taken from the stove, add i well beaten egg, and half a lemon sliced. CJieap and good. A hot oven is necessary for the pudding. BATTER PUDDING. Four eggs, whites and yolks, 2 cups flour, i pint of sweet milk and i tea-spoonful of salt. Mix the baking powder and salt with the flour, beat the eggs and stir in the milk, gradually at first, COOKING DIVISION. 345 until the whole is one smooth mass. Scald a pud- ding bag in boiling water, put in the mixture, and plunge the whole into a kettle of boiling water and boil 2 hours. To be eaten with cream and sugar. HOTEL PUDDING. Boil I quart of milk. Add one-fourth cup of butter, I cup of corn meal, mixed with cold milk, one-half cup each of sugar and molasses, i tea- spoonful cinnamon, i of ginger, 2 eggs, salt, one- half cup of raisins

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