Kenilworth Pudding
From The Rural cook book, 1907
Serves 8
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Rural cook book (1907), page 46. The excerpt below is the record exactly as published.
Kenilworth Pudding. — -Two cupfuls of light chopped bread, one-half cupful chopped suet, taking care to free it from all strings, one-half cupful of molasses, one egg, one cupful raisins, seeded or the seedless, one cupful sweet milk, with one-half teaspoonful soda dissolved in it, one-half teaspoonful powdered cloves, one teaspoonful cinnamon and a THE RURAL COOK BOOK. M pinch of mace and salt. Mix thoroughly and boil two hours in a tin pudding dish. Eat with foamy sauce. Lemon Pudding.— Grate the rinds of two lemons and squeeze over them the juice to keep moist. Beat together two eggs, one and one- half cups sugar, two tablespoons cornstarch or flour, tablespoon butter and enough cold water to thoroughly moisten. Place in double boiler and add one and one-half pint boiling water, stirring till the mass is smooth and thick. Just before removing from lire add the rind and juice of the lemons and beat thoroughly. Cover with a meringue made of one white of egg and two tablespoons of sugar and then slightly brown in the oven. Maple Custard. — Scald one pint of rich milk in a double boiler and when hot add a tablespoonful of cornstarch mixed with one-third of a cupful of cold milk. Just before taking from the fire add two table- spoonfuls of fine-shaved maple sugar and the beaten yolks of three eggs. Stir until smooth, adding when cool a pinch of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.