Ive's Pudding

Ingredients

• Six eggs
• six apples
• six ounces of bread
• six ounces of currants
• half a teaspoonful of salt
• nutmeg

Method

1. 1

   Boil for three hours, or steam for four.

2. 2

   Serve with wine sauce.

Nutrition per serving

As published

This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 9. The excerpt below is the record exactly as published.

nutmeg. Bake until just done, Draw to the oven door and spread with a meringue made by whipping stiff the whites of three eggs for each pie, sweetening with a table¬ spoonful of sugar for each egg. Beat until you can make a clean cut in it, and spread three-quarters of an inch thick upon each pie. Shut the oven door until the meringue is well set. Do not let it scorch. Eat cold. Iff RS. M.»S RICE PUDDING,- One coffee-cup of rice, four cups of milk, eight tablespoonfuls of sugar, one teaspoonful of salt, butter size of an egg, melted; nutmeg and cinnamon to taste. Wash and pick over the rice and soak in two cups of milk two hours. Then add the rest of the milk, sugar, salt, butter and spice. Bake two hours. “WIGGEM HEAD,” ©X* PLUM PUIMHNG. (Splen- did.) — Three cups of flour, three eggs, one cup ot^raisins, two cups currants, one-half cup of butter, one cup of sweet cream, three teaspoons baking powder, one teaspoon of cinnamon, one of cloves, one of allspice, one- half cup of sugar, one-half cup of molasses. Steam three hours. AM© BUTTER E»UXB©iM©. — Take small slices of bread and butter, enough to fill a medium-sized pudding-dish. Make a custard of one pint of milk, four eggs, one large cup of sugar. Flavor with nutmeg, pour over and bake. ’ramiDARB PUDDING.- Prepare the stalks as for pies* cover the bottom of a buttered pudding dish with slices of bread and butter; cover with the rhubarb cut into short pieces; sprinkle abundantly with sugar; then put on another layer of brekd and butter, and so on until vour dish is full. Cover and steam, while baking, half an hour. Remove the lid and bake ten minutes, or until browned. Eat hot with sauce. ■S® A CHEE 1*1' 'DOING.--1 One quart of bread crumbs, one of aoples. cut very fine; half a cupful of suet, chopped very fine; one cupful of English currants, the rind and juice of two lemons, four eggs, well beaten. Mix thoroughly. Grease a pudding mould and put the mixture in ik Steam three hours, and serve with rich wine sauce. T|© WN»E A ST I*U©l$XMCir» — One pint of molasses, one quart of flour, one tablespoonful of salt, one teaspoonful of soda, three pints of blackberries. Boil three hours, and serve with sauce made in tne following manner : One teacupful of powdered sugar, half a cupful of butter, one egg, two teaspoonfuls of boiling water, one o brandy. Beat the butter to a cream, and" add, very gradually, the sugar and brandy. Beat in the yolk of the egg, and, jthen perfectly creamy, add the white, which has been beaten to a froth; then1 'Mid the water, and stir very carefully. gg^US'3' A ISIS — Two scant tablespoonfuls of butter, two ' tablespoonfuls of flour, two tablespoonfuls of sugar, one cupful of milk, four eggs. Let the milk come to a boil. Beat the flour and butter together; add to them, gradually, the boiling milk, and cook eight minutes, stirring often. Beat the sugar and the yolks of the eggs together. Add to the cooked mixture, and set away to cool. When cool, beat the whites of the eggs to a stiff froth, and add to the mixture. Bake in a buttered pudding dish for twenty minutes in a moderate oven. Serve immediately , with creamy sauce. I^VE'S PITDDZKQ.— Six eggs, six apples, six ounces of bread, six ounces of currants, half a teaspoonful of salt

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