Nonpareil Pudding
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 365. The excerpt below is the record exactly as published.
NONPAREIL PUDDING.— 1 pt. of bread crumbs, 1 qt. of sweet milk, yolks of 4 eggs, well beaten, butter size of an tgg. Bake until done, not watery. Beat the whites until stiff, beat in % cup of sugar, spread a layer of tart jelly, over jelly put the whites, put in oven and bake lightly. When cold, serve with cream. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. NUT CORN PUDDING.— Put thin slices of protose into a 3-qt, basin in layers, with 6 tablespoons of finely sliced celery, salt and a slight dredging of flour until ^A or ^ full. Cover well with water, and bake from J^ to 1 hr. Then spread over it corn pud- ding, sprinkle lightly with fine crumbs, and bake until a delicate brown over the top. — Mrs. C. J. JeflFries, Winnetka, III. NUT PUDDING.— Beat the yolk of 6 eggs, and add 14 cup of sugar. Beat the whites to a very stiff froth and add 3 cups of finely chopped nuts. Mix all together lightly and stir in 1 tea- spoon of vanilla. Sift 1 teaspoon of baking powder in 1 table- spoon of flour. Bake quickly in. small cake tins. Put together like a layer cake, serve with whipped cream. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. ORANGE SHORT CAKE.— Take VA cups of flour, 2 spoons of baking powder, butter size of an egg
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