Porcupine Pudding

Ingredients

• Make a sponge cake
• the yolks of four eggs
• a quart of sweet milk
• half a cup of powdered sugar
• a cupful of blanched almonds

Method

1. 1

   Bake sponge cake, pour boiled custard over it.

2. 2

   Beat egg whites with sugar, spread on top, dry in oven, and stick almonds into frosting.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 86. The excerpt below is the record exactly as published.

the yolks of four eggs with a cup of sugar, add three table- spoonfuls of thick cream, stir in and boil ten minutes longer, pour into a pudding dish, beat whites and stir in three tablespoonfuls of sugar. Put this over the top, sprinkle cocoanut over all, and brown for five minutes. STEAMED TAPIOCA PUDDING. Soak one cup of tapioca ic milk over night; add one quart of milk, one cup of white sugar, two eggs, butter the size of an egg, one cup of raisins, season with nutmeg. Steam two hours. OBAXGE PUDDING. Peel and slice six oranges, take out all the seeds, put the slices in a pudding-dish, in alternate layers with the sugar; make a soft custard of one pint of sweet milk, two tablespoonfuls of cornstarch, one-half cup of sugar, yolks of three eggs. Boil the milk, put in the sugar and yolks of eggs when warm; when it comes to a boil, stir in the cornstarch; let it get cold and pour over the oranges; beat the whites of the eggs to a stiff froth, and put over the top, brown in the oven, and serve. Or, line the bottom of a pudding-dish with stale sponge cake; slice over the cake six oranges; make a boiled custard of one quart of milk, five eggs, leaving out the whites of four, beat to a stiff froth, adding the sugar, put on top of the pudding, and bake it in the oven until brown. 146 PUDDINGS AND SAUCES. BREAD PUDDING. (No. 1.) One quart of grated bread crumbs, one quart of milk, yolks of four eggs well beaten, butter size of an egg, one cup of sugar, two teaspoonfuls of Equity baking-powder, and two tea- spoonfuls of extract of lemon; mix all well together and bake. Beat the whites of the eggs with a cupful of powdered sugar, flavor with one teaspoonful of extract of orange or lemon, cover the pudding with it, and bake until a light brown. BREAD PUDDING. (No. 2.) One quart of sweet milk, two cups of fine bread crumbs (stale and dry), four eggs, two tablespoonfuls of melted butter, nutmeg to taste, one-fourth teaspoon of soda, dissolved in hot water. Beat the yolks very light, and, having soaked the bread crumbs well in milk, stir with the yolks, then add the butter and season- ing, with the soda, lastly the whites of the eggs. Bake to a fine brown, and eat hot, with pudding sauce. BREAD AND BUTTER PUDDING. Take six slices of bread and butter them; take a pudding-dish and fill it with alternate layers of bread and fruit, raisins or cur- rants; when the dish is full, make a good custard of one quart of milk, four well beaten eggs, one cup of sugar, and spices to suit taste; pour this over the pudding, and bake in a slow oven till done. It is very nice made with cherries, gooseberries, or any other kind of fruit. COTTAGE PUDDING. One cupful of sugar and one of milk, one tablespoonful of but- ter, two eggs, three cupfuls of flour, three teaspoonfuls of Equity baking-powder, one teaspoonful of salt. Hub the butter and su- gar together, beat in the yolks, then the milk and salt, the beaten whites, alternately with the flour and baking-powder; bake or steam in a buttered pudding-dish. Serve with liquid sauce. PORCUPINE PUDDING. Make a sponge cake, and after it is baked, put it in a deep dish, and pour over it a boiled custard, made of the yolks of PUDDINGS AND SAUCES. 147 four eggs, and a quart of sweet milk; beat the whites of the eggs to a stiff froth, add half a cup of powdered sugar, spread this over the pudding, and set it in the oven to dry; then take a cupful of blanched almonds

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