Monday Pudding
From Left overs, 1898
Serve with lemon or orange sauce.
Presented as published in 1898. 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 Left overs (1898) by Sarah Tyson Heston Rorer, page 17. The excerpt below is the record exactly as published.
ks four tablespoonfuls of sugar ; beat until light ; add a grating of nutmeg and a teaspoonful of lemon juice ; stir in a half cup of cold boiled rice ; mix with this quickly the apples, and beat well ; add a half cup of milk ; turn into a baking dish, and bake for thirty minutes. Make a meringue as in preceding recipe, from the whites of the eggs ; heap it over the top. CEREALS 67 and brown. This pudding maybe served warm or cold. Compote of Pineapple Throw a pint of boiling water over one cup of cold boiled rice ; stir for a moment ; drain, and stand at the oven door. Have ready, picked apart, one small pineapple ; add to it a half cup of sugar; heat quickly, stirring constantly. Arrange the rice in the centre of a round dish, making it into a mound, flat on top ; heap the pineapple neatly on this ; pour over the syrup, and send at once to the table. Small quantities of different kinds of fruits that have been left over may be blended and used in this way. Monday Pudding Cut bits of whole wheat bread into dice. Use a half cup of any fruit that may have been left over, prunes, raisins, chopped dates or candied fruit. Grease an ordinary melon mold ; put a layer of the bread in the bottom, then a layer of the fruit, and so continue until you have tlie mold filled. Beat three eggs, without separating, with four tablespoonfuls of 68 LEFT OVERS sugar ; add a pint of milk
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