Hygienic Pudding

Ingredients

• 1 breakfastcup Granose Flakes
• 2 tablespoonfuls Chestnut Flour
• 1 teacupful Bread Crumbs
• 1 teacupful Sugar
• 1 teacupful Dessicated Cocoanut
• 1 teacupful Ground Walnuts or Hazel Nuts
• 2 Eggs
• 2 tablespoonfuls Milk

Method

1. 1

   Mix dry ingredients and make into batter with eggs and milk.

2. 2

   Steam in buttered mould for 3 hours.

3. 3

   Serve with cocoanut sauce.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 112. The excerpt below is the record exactly as published.

2 tablespoonfuls Milk. Mix all well together, butter a basin or mould, and boil 3 hours. Cooked Grain To cook grain wdthout stirring, put the rice or other grain in tin canister (preferable to earthenware, because tin is a good conductor of heat) with a tight-fitting lid. Set in saucepan with boiling water f up tin. Cover, and keep water boiling fast till grain is cooked. If no canister is handy, a mould or cake tin will do, covered with plate or greased paper twisted tightly round. Room must be left for grain to swell, and a little butter will hasten the cooking. Half-pay Pudding;. i lb. Suet, i lb. Flour, ^ lb. Sugar, i lb. mashed Potatoes, i lb. grated Carrot, f lb. Currants, 2 oz. Peel, a little grated Nutmeg, 2 teaspoonfuls Baking Powder, 1 breakfastcupful Milk (heated). Mix, and j)ut in greased basin ; cover with plate, which tie on tightly with pudding cloth. Boil 6 hours, and servo with sauce. May be baked in little moulds, and served with sifted sugar over. Without ex^iggerating, it may be said that this pudding is equal in nutriment to 1| lb. beef steak. TRIED F AV on RITES COOKERY BOOK. 11? Herefordehire Pudding;. Peel and core 3 or 4 good apples ; mince them fine, and to every i lb. of apple add the same quantity of bread crumbs, and currants picked and washed, J lb. of sugar, and half a nutmeg, grated. Beat up 4 eggs, and mix the whole together. It may be either boiled in a buttered basin or mould, or baked in a dish with paste round the rim. Serve with sweet sauce. Hillwood Pudding*. 1 lb. Prunes, i breakfastcup Bread Crumbs, 1 oz. Demerara Sugar, i tea- spoonful Baking Powder, i teaspoonful ground Ginger, and same of Cinnamon, grated peel of Lemon, 1 breakfastcup Milk, or juice of Prunes and 2 Eggs. Prunes to be well washed and soaked at least 1 hour, and stewed very slowly 15 minutes, with sugar and a little lemon rind in the water they have been soaked in. Stone and chop finely. Mix well with crumbs, &c. Only fill mould two-thirds full. Steam hours. Humble Pudding. 2 lb. Potatoes, mashed, 1 pint Milk, 2 Eggs well beaten, 2 oz. Sugar, and a pinch of Salt. Mix thoroughly, and bake f hour. Hydropathic Pudding. 2 oz. dates, chopped, 2 oz. crystallised ginger, cut small. Sprinkle layer of dates in buttered bowl, then ginger, then sliced cake or bread and butter, pressing lightly down into fruit, and so on, leaving cake last. Fill 3 parts full. Beat 2 eggs with dessertspoon sugar. Add J pint milk and pour gradually over pudding. Steam f hour. Serve with ginger sauce made with 1 cup water, 1 tablespoon sugar. 1 tablespoon chopped preserved ginger, and tiny piece of ground ginger. Boil together, and just before serving add yolk of egg and teaspoon milk. Stir till it thickens. Hygienic Pudding. 1 breakfastcup Granose Flakes, 2 tablespoonfuls Chestnut Flour, 1 teaoupful Bread Crumbs, i teacupful Sugar, i teacupful Dessicated Cocoanut, i teacupful Ground Walnuts or Hazel Nuts, 2 Eggs

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