Oven Pudding
From The Common sense recipe book, 1898
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 The Common sense recipe book (1898) by Sarah Allen, page 68. The excerpt below is the record exactly as published.
one quart of milk, one teaspoonful of salt, a tablespoonful of butter, two large tablespoonfuls of sugar, one-half of a grated nutmeg, one teaspoonful of essence of lemon or peach water; line a buttered dish with pie paste, rolled very thin, pour in the pudding, and bake in a hot oven one hour. Serve with sauce. Very nice. FLOATING ISLAND. Mrs Hy SAdMiller, One tumbler of currant jelly, one pint of powdered’ sugar, five eggs; beat the whites of the eggs very stiff before putting in the jelly; then beat well; add the sugar gradually and beat it perfectly stiff; chill it thoroughly on the ice and serve in a glass dish half filled with cold milk; cover it with the island in spoonfuls standing in peaks. It is to be eaten with cream. PLAIN-VERUIT PUDDING: Mrs. Hamilton. One cup suet, three cups flour, one cup currants, one cup molasses, one cup of milk, one teaspoon of soda, one of salt, ene of ginger, half teaspoon cloves, and one of cinnamon. Steam or boil three or four hours. KiSS:2U-D DING; One quart of milk, three tablespoons of corn starch, yolks of four eggs, half cup sugar, and a little salt; put partof the milk, salt and sugar on the stove and let it boil; dissolve the corn MANCLED WORK BY THE POUND SEND FOR PARTICULARS Qaundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. — Telephone 1807 163. ee wr con) LYMAN’ S ee, Sirluia Coffee ACKNOWLEDGED THE BEST WHEREVER USED ..., . Unrivallied for Camping and Picnics starch in the rest of the milk; stir into the milk, and while boil- ing add the yolks. Flavor with vanilla. Frosting.—Whites of four eggs beaten to a stiff froth, half a cup of sugar; flavor with lemon, spread it on the pudding, and put it into the oven to brown, saving a little of the frosting to moisten the top; then put on coarse part of “White Moss cocoanut to give it the appearance of snowflake. PARADISE. PUDDING: One pint bread crumbs, one pint suet, four eggs, four apples minced fine, one cup currants, half cup raisins, one cup milk, spice to taste; thicken with flour, one and a half cups sugar; put in a mould and steam or boil three and a half hours. — SWEET MANCHESTER PUDDING. One pint bread crumbs, three eggs, one cup sugar, one pint milk, piece of butter size of an egg, flavor with lemon; put a layer of bread crumbs in the dish, then one of jam, and so on itll full; finish with crumhbs; pour the custard on the top. To be eaten with cream. COCOANUT ‘GREAM PUDDING, No. Soak one-quarter box gelatine in enough cold water to cover for one hour; put one cupful milk on stove in double boiler; beat whites of two eggs with four tablespoonfuls powdered sugar till light; add to the hot milk; stir till it thickens, then add the gelatine and two cupfuls of “White Moss” cocoanut; remove from the fire and when cool and beginning to thicken stir in very carefully one cupful cream, whipped; flavor with vanilla, lemon or any desired flavoring; turn in a mould and set on the ice till ready to serve. Has stood the test of 40 years, and still takes Be so n ’S Sta rc the lead. Manufactured only by THE EDWARDSBURC STARCH CO., Ltd. CARDINAL, Ont. 164 Nothing equals White Moss cocoanut for Candy, Cakes, Pies, Pud- dings or Biscuits. COCOANUTUCREAM, PUDDING EN 6,42. Soak two tablespoons ‘‘White Moss” cocoanut in milk for thirty minutes; boil one quart milk with the cocoanut in double boiler; add two-thirds cup sugar, a little salt and the beaten yolks of three eggs; remove from fire and stir rapidly for five minutes. Flavor with vanilla. Beat whites toa stiff froth, pour over the cream, sift sugar over and brown lightly. Delicious. JUNKED WITH PURER-OWARE UES: Core and pare four apples; steam until tender, then press through a sieve; add four tablespoons of sugar, a tablespoon of lemon juice. Soak one-quarter of a box of gelatine in cold water sufficient to cover it; when soaked, add it to the hot apple, and stir until melted and thoroughly mixed; add, if you wish, a very little green coloring. Put this puree in the bottom and part way up the sides of the glasses, as a sort of lining, and set away until cool. Make a pint of plain junket, flavored with vanilla or almond, and, if desired, color a delicate pink. Pour this at once carefully into the apple-lined mould, and, when firm, put in the refrigerator to get perfectly cold. Serve plain or with cream. (Delicious.) Glass may be lined with lemon jelly or any fruit jelly as cranberry, currant, or blackberry; or jelly may be cut into blocks and served round the junket. JUNRESE Wit ED GRAINS FE Rina Eye Make a good, firm cranberry jelly; fill junket or sherbet glasses half full. When the jelly is firm fill the gasses with a plain junket; when junket is set, put away to cool. This may he served plain or with whipped cream heaped over it, and a little piece of cranberry jelly on top to add a touch of color. M C di Kd ti 1 Instituti ] 7 any Cana ace Da eatied nstitutions Morris Pianos W.H. LEACH, 49 Metcalfe Street, MONTREAL Sells these celebrated Pianos at very moderate prices and easy payments. 165 ' Supplies about alll fe S ; If 1,700 Families ret tees corr hind Hiab and td 1) fel elie with BREAD. Do you use our BREAD ? TELEPHONES -— — -— _ 1025, 1340, 6488, 5052 SNOW PUDDING. Dissolve one-half box of gelatine in one pint of cold water; when soft, add one pint of boiling water, the grated rind and juice of two lemons, and two and one-half cups of sugar. Let stand until cold and ‘begins to stiffen. Then beat in the whites of five eggs, well beaten. Pour into a mould and set on ice. Serve with custard sauce.—One quart of rick milk, the yolks of five eggs, with two extra eggs added, one-half cup of sugar. Flavor with vanilla. Rt GH ED TN G: Take one teacup of rice, wash, pour boiling water over and let stand five minutes; throw off, add a cup of sugar, a little nutmeg and two quarts of milk. Bake slowly about two hours, stirring occasionally until last half hour, then brown. OUZENOF) PUDDINGS: One pint of fine bread crumbs, one quart of milk, one ctp of sugar, the yolks of four eggs beaten, grated rind of one lemon, butter the size of an egg
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Cook this with the app: pantry check, scaling, and the assistant.