Molasses Pudding

Ingredients

• flour
• add the molasses
• to the sugar
• and butter
• next the cream
• then the ginger

Method

1. 1

   Bake thirty minutes.

2. 2

   Serve with sauce.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 124. The excerpt below is the record exactly as published.

flour; add the molasses to the sugar and butter, next the cream, then the ginger and flour. Bake thirty minutes. Serve with sauce. Miss Kate James. MUNCIE PUDDING. Take an equal quantity of apples chopped fine and bread crumbs; put a layer of each into a baking-dish; sprinkle with spices, preserves, or raisins, lumps of butter and sugar. Bake slowly one hour. Serve with sauce. Mrs. Nannie B. Green. TWO-EGG PUDDING. Take two eggs, two coffee-cupfuls of sugar, one cupful and a half of butter, one cupful of milk, three cupfuls of flour, and two tea-spoonfuls of baking-powder. Bake in a drip- ping-pan. When cold, cut into four slices, and spread be- tween each layer stewed apples or any fruit. Serve with sauce. Mrs. Julia Chenoweth. BLACKBERRY PUDDING. Take three-fourths of a coffee-cupful of butter creamed, one coffee-cupful of sugar, half a coffee-cupful of flour, one coffee-cupful of blackberry jam, three well-beaten eggs, three 244 The New Kentucky Home Cook Book. table-spoonfuls of sour cream, one tea-spoonful of soda, and one tea-spoonful of nutmeg or cinnamon. Bake slowly. Serve with sauce. Mrs. Lee Hathaway. WOODFORD PUDDING. Take three eggs, one coffee-cupful of sugar, half a coffee- cupful of butter, half a coffee-cupful of flour, one cupful of preserves, three table-spoonfuls of buttermilk, and one level tea-spoonful of soda; mix the sugar and butter togeth- er. Serve with sauce. (See sauce for Plum Pudding.) Mrs. J. B. Huston. DELMONICO PUDDING. Take one quart of new milk, let it come to a boiling, then stir in the yelks of three eggs, one coffee-cupful of sugar, and three table-spoonfuls of corn starch previously dissolved in a little milk. After it boils well, pour it into a pan, and bake until thick. When cold, put on the meringue (made of the whites of three eggs and one cupful of sugar). Bake light brown. Serve cold with rich cream. Miss Emma Griffith. ISLAND PUDDING. Take one quart of new milk, the yelks of four eggs, and one level tea-cupful of sugar; flavor with vanilla or lemon; beat the yelks thoroughly, and stir in the milk. Bake in a pudding-dish. Beat the whites of the eggs to a stiff froth; mix with jelly, and lay this over the top of the custard when cold. Serve with sweet cream. Mrs. Jennie Atwood. COUSIN SARAH'S PUDDING. Take two and a half tumblerfuls of flour, butter the size of an egg, one tea-cupful of sugar, one coffee-cupful of milk, two eggs well beaten, and two tea -spoonfuls of baking- powder mixed through the flour. Bake half an hour in a quick oven. Serve with sauce. The New Kentucky Home Cook Book. 245 SWITZERLAND PUDDING. Make a thin batter of five eggs, erne quart of milk, and flour. Pare and core enough good cooking apples to cover the bottom of a pan; fill the holes with sugar; grease the pan, lay the apples in, and pour the batter over them. Bake one hour and a half. Serve with wine sauce. Mrs. Jennie Atwood. ORANGE PUDDING. Peel and seed four oranges, and cut them into small pieces ; add one coffee-cupful of sugar, and let it stand awhile to make sirup. Into one quart of nearly boiling milk stir two table-spoonfuls of corn starch mixed with a little milk ancl the yelks of three eggs; when cool, mix with the or- ange. Make a meringue of the whites of the eggs and half a coffee-cupful of sugar for the top. Return to the oven to brown. Serve with sauce. SWEET POTATO PUDDING. Take one pint of mashed sweet potatoes, half a pint of butter with the salt washed out, six eggs, one coffee-cupful of cream, half a pint of sugar, one tea-spoonful of nutmeg, ginger, and two tea-spoonfuls of cinnamon ; cream the but- ter and sugar together ; beat the eggs well, and add to the potatoes ; then add the sugar and cream and other ingre- dients. Bake fifteen minutes. Serve with sauce. NICE PUDDING. Boil one quart of new milk; mix two heaping table- spoonfuls of corn starch with the yelks of four eggs, and one cupful of sugar; beat well. When the milk comes to a boiling, pour it over the eggs and sugar, beating all the while. Beat the whites of the eggs lightly, add half a cup- ful of sugar, and spread over the pudding when done; put into the oven until a light brown. Serve with cream sauce. Mrs. James Rogers. 246 The New Kentucky Home Cook Book. CHARLOTTE PUDDING. Take three dozen fresh sponge-cakes, sliced into halves, and dipped in melted butter ; put into a pan, with alternate layers of fruit; make a meringue of one pound of sugar and the whites of seven eggs, and put over the top ; add a little water, and let the pudding get hot. Bake in a flat dish. Serve with sauce. Mrs. Annie Lee. MARMALADE PUDDING. Take half a pound each of suet, bread crumbs, and pow- dered sugar, and one pound of marmalade; mix well with four eggs, and boil four hours in a floured cloth. Serve with rich sauce. Mrs. Saleie Cox; JEFF DAVIS PUDDING. Take three eggs beaten separately, two coffee-cupfuls of sugar and one coffee-cupful of butter creamed together, one coffee-cupful of cream, two table-spoonfuls of flour, and the juice of one lemon; mix well, and bake thirty minutes. Serve with sauce. Mrs. Howard McCreary. POPOVER PUDDING. Take one egg, one table-spoonful of flour, one small cup- ful of sweet milk, and one pinch of salt; beat the eggs thor- oughly, then mix the flour and egg together to a smooth paste ; stir in the milk ; have tea-cups well greased, and fill them half full. Bake fifteen minutes in a quick oven. Serve as soon as done with rich sauce. This will make four cups. Mrs. Maria Bull. TAPIOCA PUDDING. Take one coffee-cupful of tapioca, wash it, cover it with half a pint of cold water, and let it stand all night. Add one coffee-cupful of boiling water, oue cupful of wine, the juice of three lemons, and the grated peel of two (be careful not to grate too deep, as the white and seed are bitter), two The New Kentucky Home Cook Book. 247 sticks of cinnamon broken into four table-spoonfuls of cold water. Let it come to a boiling; pour this cinnamon-water into the tapioca, sweeten it with one coffee-cupful of sugar, put it on the stove, and cook until thick, stirring all the time. Pour it into a pudding-dish, and put it in the oven to brown. When cold, serve with cream. Mrs. A. A. Wadsworth. POOR MAN'S PUDDING. Take four eggs, four table-spoonfuls of flour, one quart of new milk, one level tea-spoonful of cream of tartar, and half a tea-spoonful of soda. Beat the eggs separately, mix all well together, and bake thirty minutes. Serve with sauce. MOLASSES PUDDING

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