Nut Pudding

Ingredients

• one quart milk
• two cupfuls cracker-dust
• three well-beaten eggs
• one cupful sugar
• one-half cupful orange juice
• three tablespoonfuls almond or peanut meal
• pinch of salt

Method

1. 1

   Mix all well together, put in graniteware pan and bake in moderate oven until nicely browned; or may be put in steam cooker for one hour.

2. 2

   Serve with sauce to taste.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 53. The excerpt below is the record exactly as published.

NUT PUDDING. One-half pound sugar, one-half pound grated cocoanut, two tablespoonfuls cocoanut butter, one cupful cracker- dust, two eggs, one quart milk. Add milk to cracker-dust, then eggs, well beaten. Mix all together, flavor with vanilla and bake in graniteware dish. Serve with sauce to suit. CHOCOLATE PUDDING. To one quart milk add one cupful cracker-dust, three well-beaten eggs, one cupful sugar, one teaspoonful vanilla, two squares chocolate, melted. Mix well and put into gran- iteware dish and bake till nicely browned. Serve with or without sauce. NEW ENGLAND BREAD PUDDING. Into a three-quart pudding dish break five fresh eggs, beat until light; add one-fourth teaspoonful salt, two cup- fuls granulated sugar, two cupfuls well-browned bread crumbs, two quarts fresh milk, one tablespoonful cocoanut butter or olive oil, one-half teaspoonful cinnamon. Bake in moderate oven about forty-five minutes, or until no longer milky, testing frequently with a knife. Do not bake pud- ding too long, as too much baking will spoil it. When done, spread over top a thick layer of currant or other jelly and over that a meringue made by beating whites of two eggs with pulverized sugar ; replace in oven until delicately browned, then remove immediately. In all bread puddings, care should be taken to have crumbs well-browned, as the soft portion of bread becomes doughy when soaked in milk or other liquid and will have a raw taste. PLAIN APPLE CUSTARD. To each cupful of apple sauce, add two well-beaten eggs and one-half cupful fresh milk. Fill crust-lined plates, sprinkle on a little ground cinnamon, or add vanilla flavor- oring, cut strips and lay crosswise, then bake in oven. 100 COCOANUT CUSTARD. This variation is made by adding grated cocoanut to the custard before baking. Treat sauce as custard pie. If shredded cocoanut is used, it should be boiled in milk until soft. QUEEN CUSTARD. Mix with one quart fresh milk the well-beaten yolks of four eggs, two tablespoonfuls almond meal, one-half cup- ful sugar, one cupful finely-ground cracker-dust, a little grated orange or lemon peel, pinch of salt. Put in granite- ware dish and set in steam cooker for one hour. Beat whites of the four eggs with powdered sugar; spread over top of pudding when done, then set in oven until meringue is crisp. Take out and set aside ; serve when cold. NUT PUDDING. To one quart milk add two cupfuls cracker-dust, three well-beaten eggs, one cupful sugar, one-half cupful orange juice, three tablespoonfuls almond or peanut meal

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