Jelly Puddings

Ingredients

• Two CUPFULS of very fine stale biscuit or bread crumbs
• one cupful of rich milk
• half cream, if you can get it
• five eggs beaten very light
• half a teaspoonful of soda
• one cupful of sweet jelly, jam or marmalade

Method

1. 1

   Scald the milk and pour it over the crumbs.

2. 2

   Beat until half cold and stir in the beaten yolks, then the whites, finally the soda.

3. 3

   Fill large cups half full with the batter, set in a quick oven, and bake half an hour.

4. 4

   When done, turn out quickly and dexterously; with a sharp knife, make an incision in the side of each; pull partly open, and put a liberal spoonful of the conserve within.

5. 5

   Close the slit by pinching the edges with your fingers.

6. 6

   Eat warm with sweetened cream.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 267. The excerpt below is the record exactly as published.

JELLY PUDDINGS. Two CUPFULS of very fine stale biscuit or bread crumbs, one cupful of rich milk — half cream, if you can get it; five eggs beaten very light, half a teaspoonful of soda stirred in boiling water, one cupful of sweet jelly, jam or marmalade

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