Koya Pudding

Ingredients

• Four units koya
• 2 sugar
• 6 of eggs
• one slice of bread
• 2 of milk

Method

1. 1

   Beat the yolks and sugar till white.

2. 2

   Pound the koya to a smooth paste, add to the mixture.

3. 3

   Soak the bread in milk, strain, and heat.

4. 4

   Pour the mixture onto it, beat again, add the whisked whites, and bake in a pie-dish.

Nutrition per serving

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 212. The excerpt below is the record exactly as published.

4 of eggs well whisked. 12. Gateau de Riz. — Four units rice, 40 milk, 2 of sugar, a little salt, 4 units butter, and 10 of eggs, flavouring to taste. Swell the rice in the milk in the oven till quite done, mix in sugar and butter, and let it cool. Butter a plain cake mould very thickly, and strew plentifully with grated bread-crumbs. There should be a layer of Cl limbs one-eighth of an inch thick. Beat the eggs separately, and add separately. Bake in a slow oven for an hour. Turn out, gar- nish, and serve \vith a fruit sauce. Semolina can be treated this way, and also plain country soojee. 13. Hundred-Guinea Pudding. — Two units bread-crumbs, 2 of butter and sugar, 20 units milk, 8 of eggs, 1 of lemon juice, and the rind grated on the sugar. Boil the milk, pour on the bread add the other ingredients, and bake. ’ u 3o6 The Complete Indian f 14. Koya Pudding. — Four units koya or boiled milk curd, 2 « sugar, G of eggs, one slice of bread, 2 of milk. Beat the yolks and '. sugar till they are quite white. Pound the koya to a smooth j)aste, and add to the mi.xture. Beat well. Place the crumb of a slice of bread in a basin, and moisten with milk. M'^hen soaked, strain away superfluous milk, and heat. Pour the mixture on to it, and beat again. Finally, add the whites whisked stiff, and bake at once in a bordered pie-dish, strew almonds and a little butter on the top. This pudding can be flavoured with almonds, vanilla, or lemon. 15. Lemon Pudding. — Four units butter and sugar, 5 of lemon juice, 2 of cake or biscuit crumks, 10 of eggs, and some essence of lemon. Stir butter and sugar over the fire till it melts, add the lemon juice and the yolks of the eggs. It should look like honey. VV''hen cold, stir in the bread-crumbs and whites of eggs well whisked. Bake in a lined pie-dish. IG. Milky Puddings are generally very badly made in India, while the number of eggs used is frightful. The old English milky rice pudding is made by putting 5 units of washed rice into 44 of milk and pushing it into the oven. When three parts done, with- draw it, and let it get cold to cream. It may either be warmed up M’hen wanted plain, or an egg or two may be mixed in it. All milky puddings should he hegun hy letting tlie farinaceous part swell gradually in the milk in the oven, except, of course, cornflour and arrowroot puddings. The proportions for puddings are given in the preliminary proportion table. The recipe for sago pudding shows the procedure to be followed in making plain milky pud- dings. 17. Puffs. — ^Two units butter and flour, 4 units eggs, 10 of milk, of sugar, a little salt, and nutmeg or vanilla. Beat the yolks, add the flour and butter, stir in the milk, finally the whites well whisked. Put in a clean saucep.m over the fire, and stir till it begins to thicken. Then put into small buttered moulds, and push into the oven. Turn out when of a nice brown colour, rub fresh butter over each, dust with sugar, and serve with some sauce. y 18. Sago, Plain. — Three units sago, 30 units of milk, 1 of sugar

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