Peach Pudding

Ingredients

• a can of peaches
• 1 cup sugar
• 2 eggs
• cerealine

Method

1. 1

   Drain the liquor from the peaches, wet cerealine with it, add beaten eggs and sugar; pour into a buttered pudding dish, drop reserved peaches into the center, and bake for 15 to 25 minutes.

2. 2

   Good hot or cold, without sauce.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 253. The excerpt below is the record exactly as published.

1 cup sugar, the grated rind of 1 lemon; bake in a buttered dish till firm and slightly brown. When done, cover with a meringue made of 4 whites of eggs whipped with 4 tablespoons of sugar and the juice of 1 lemon, and brown slightly in the oven. Eat warm with lemon sauce. LOWELL PUDDING. 1 cup milk. 1 teacup suet. 1 cup raisins. 1 teaspoon soda. I cup molasses. 1 teaspoon salt. I teacup brown sugar. 'Flour to make a stiff batter. Steam 3 hours. Serve with any good sauce. MINUTE PUDDING— Use 1 quart sweet milk, 2 eggs, 1 pint sifted flour, 1 level teaspoon of salt; beat the eggs well, add the flour, and milk enough to make it smooth. Butter the kettle, and put in PUDDINGS 331 the remainder of the milk with the salt; when it boils, put in the eggs and flour, and cook until stiff. Serve hot with any simple sauce. No. 2. — Use 1 cup of water, 1 cup sweet milk, salt to taste; let it boil and stir in flour until it is a stiff batter; the flour must be stirred in very gradually, to avoid large lumps. Serve immediately with cream and maple sugar, or any good sauce. GRAHAM FLOUR MINUTE PUDDING Take i water and | milk, and when it boils stir in graham flour the same as if water alone was used, except that it should be made a little thicker. Cook about 10 minutes. Eat with sugar and cream. If you do not happen to have cream, jelly makes a nice sauce. Children are very fond of this simple pudding. ORANGE PUDDING.— Boil 2 cups milk; beat 2 eggs light, add 3 tablespoons sugar, grate in the yellow of 1 orange, pour in the milk hot, and beat 2 minutes; set the pan in a larger pan, filled with water, and put in the oven until set; sprinkle with sifted sugar, brown on top with a hot shovel, and cool. Eat with cream. FRUIT PUDDINGS— Take as many small pudding cloths as needed, spread boiled rice on each cloth, and then put on a peeled orange, or a pear or apple pared and cored, or stoned cherries, or ber- ries; then tie the cloths, having the fruit surrounded by the rice; boil till the fruit is cooked. Serve with sugar sprinkled plentifully on top, and with sweetened cream or any good sweet sauce. OXFORD PUDDING — Take 1 cup rice 1 tablespoon oatmeal, 3 tablespoons sitgar, 1 teaspoon salt (level), 1 cup milk, 6 cups water; stir together, and bake 2 hours in a moderate oven. PEACH PUDDING — Drain the liquor from a can of peaches, and wet ceraline with it, but do not make it too thick to pour, add 2 eggs

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