New England Cracker Pudding

Ingredients

• Milk, 2 quarts.
• Butter, 2 tablespoons.
• Soda Crackers, 8.
• Salt, ½ teaspoon.
• Eggs, 2.
• Cinnamon, 1 teaspoon.
• Sugar, 1 cup.
• Clove, ¼ teaspoon.
• Molasses, ½ cup.
• Nutmeg, ¼ teaspoon.
• Raisins, ½ pound.

Method

1. 1

   Scald the milk, with the crackers rolled fine.

2. 2

   When cool add the eggs, well beaten, and the other ingredients in the order given, chopping the raisins before adding.

3. 3

   Bake five hours in a slow oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 43. The excerpt below is the record exactly as published.

Molasses, 1 cup. Cinnamon. 1 teaspoon. Milk, 1 cup. Lemon, 1. Mix molasses and milk, add soda, spice and salt, Next add tlour, then suet, well-floured fruit and the juice of the lemon. Steam for 3 hours. Mrs. P., Framingham. LEMON RICE PUDDING. Milk, 1 pint. Sugar, ly., cups. Boiled rice, 1 cup. Eggs, 3. Lemon. 1. To the milk add the rice, V^ '-up of sugar, the ego- yolks, well beaten, and the grated rind of the lemon. Bake i/2 hour or until the custard is set. Frost with a meringue made from the stiffly beaten egg whites, the remaining cup of sugar and the juice of the lemon. Spread over puddinsr, and return to the oven to brown lightly. Serve hot or cold. 3/r.s. fl. D., FRUITED APPLE PUDDING. Tart apples. Lemon peel. Seedless raisins. Sugar. Citron. Bread crumbs. Peel and core enough apples to fill a deep baking dish. Pit them in snugly and fill in the holes with raisins, shredded citron and lemon peel. Dredge with sugar and pour OVPI- them half a cup of hot water. Bake in a slow oven until perfectly tender. Remove from oven and sprinkle lightly with bread crumbs, dust with sugar, dot with butter and bake 1<~> minutes longer. Serve with the following sauce: Thoroughly mix in a saucepan 1 table- spoon of flour and Vo cup of sugar. Pour over this ;i cup of boil- ins- water and bring to a boil. Remove from the fire and pour thi< slowly, while stirring constantly, over one egir well beaten. Flavor with lemon juice or extract and serve piping hot with the pudding. 98 DESSERTS. BATTER PUDDING WITH STRAWBERRY SAUCE. Flour, 11/2 cups. Salt, 14 teaspoon. Baking- powder, 2 teaspoons. Eggs, 4. Milk, 1 pint Sift flour, salt and baking powder and add egg yolks, well beaten, and the milk. Lastly fold in the stiffly beaten egg whites. Bake in a hot oven and serve with strawberry sauce : Powdered sugar, 1 cup. Butter, 2 tablespoons. Egg yolk, 1. Fresh strawberries. 1 cup. Mix and beat all well together and serve ice cold on the hot pudding. APPLE DUMPLINGS. Make a rich biscuit dough, roll thin and cut in squares. In the centre of each square place a medium sized apple, peeled and cored ; fill cavity with sugar, cinnamon and a few raisins, bring dough up around apple to cover, making a round ball, and bake in a moder- ate oven 30 to 45 minutes or until apples are soft. Serve with nutmeg sauce or cream and sugar. D. C., Salem, RUSSIAN PUDDING. Prunes, 1 pound. Egg whites, 3. Sugar, 1 small cup. Cracker crumbs, y2 cup. Soak the prunes for 12 hours. Then boil till very tender with just enough water to cover, pour off water and put prunes through a coarse sieve, add sugar, cracker crumbs and egg whites, beaten stiff. Turn into buttered baking dish and bake for 20 minutes in quick oven. Serve hot or cold with plain or whipped cream. ROLLED OATS PUDDING. Rolled oats, 1 cup. Egg, 1. Sugar, 1/2 CUP- Milk' * quart. Molasses. % cup Cinnamon, V2 teaspoon. Salt. Mix all thoroughly, beating the egg, pour into buttered baking dish and bake iy2 hours in a slow oven. Serve with whipped cream. M. L. P., Framingham. DESSERTS. 99 NEW ENGLAND CRACKER PUDDING. (An Old Recipe) Milk, 2 quarts. Butter, 2 tablespoons. Soda Crackers, 8. Salt, y2 teaspoon. Eggs, 2. Cinnamon, 1 teaspoon. Sugar, 1 cup. Clove, 14 teaspoon. Molasses, 1/2 cup. Nutmeg, *4 teaspoon. Raisins, !/2 pound. Scald the milk, with the crackers rolled fine. When cool add the eggs, well beaten, and the other ingredients in the order given, chopping the raisins before adding. Bake five hours in a slow oven. C. E. L., Newburyport. STEAMED STRAWBERRIES. Butter, 4 ounces. Flour. 2 ounces. Sugar, 1 ounce. Strawberries, !/•> cup. Soda, 1/0 teaspoon. Cream butter and sugar and gradually work in flour till very smooth. Stir in the strawberries, which should be cooked with su<_rar till thick, and lastly add soda. Steam in a buttered mold for 4 hours. Serve with foamy or strawberry sauce. DATE PUDDING. Sour milk, 1 cup. Chopped suet, 1 cup. Soda. 1 teaspoon. Dates, 1 pound. Salt, "% teaspoon. English walnut meats, 1 pound Sugar, 2-3 cup. Flour. Mix ingredients in order given, chopping suet, dates and nul meats. Add flour enough to make a stiff batter. Steam 2 or 3 hours. May be kept well and re-steamed at any time. Serve with whipped cream or the following sauce: Sugar, 1 cup. Butter. 2-3 cup. Flour, 1 tablespoon. Water. Lemon extract. Mix sugar and flour with melted butter ;md ;idd ;i little water. Bring to a boil and add more water till of riirht consistency. Flavor and serve hot. 100 DESSERTS. WHITE SUET PUDDING. Suet, V/2 cups. Baking- powder, i/> teaspoon. Flour, 2 cups. Egg, 1. Salt, 1 teaspoon.

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