New England Cracker Pudding

Ingredients

• 8 common crackers
• 1 cup brown sugar
• 1 teaspoon salt
• 1 quart scalded milk
• 1 teaspoon cinnamon
• 3 eggs
• 3 egg yolks
• 1% cups seeded raisins
• 1 cup thin cream

Method

1. 1

   Split crackers.

2. 2

   Spread with butter, using 2 teaspoons to each cracker.

3. 3

   Barely cover raisins with boiling water and cook until plump.

4. 4

   Arrange alternate layers of crackers and raisins in buttered baking dish.

5. 5

   Pour on scalded milk, cover, let stand 1 hour.

6. 6

   Beat egg and egg yolks; add sugar, salt, spices, and cream.

7. 7

   Pour over first mixture.

8. 8

   Bake in moderately slow oven (325° F.) 24% hours.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 225. The excerpt below is the record exactly as published.

NEW ENGLAND CRACKER PUDDING 8 common crackers 1 cup brown sugar Butter 1 teaspoon salt 1 quart scalded milk 1 teaspoon cinnamon 3 eggs V4 teaspoon grated nutmeg 3 egg yolks 1% cups seeded raisins 1 cup thin cream

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