Potato and Maize Pudding (Variation)

Ingredients

• 4 lb. maize
• 4 pint of milk
• 4 lb. dry mashed potatoes
• almond flavouring to taste
• 1 oz. ground almonds
• 1 beaten egg
• 1 oz. sugar or syrup
• 1 oz. fat
• 4 oz. steamed or baked chopped beetroot

Method

1. 1

   Soak the maize in the milk overnight for about 8 hours.

2. 2

   Add all remaining ingredients, mix together, and bake in a pie-dish like a bread-and-butter pudding.

3. 3

   For a steamed pudding, add 8 oz. self-raising flour and steam for 2 hours or more.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 51. The excerpt below is the record exactly as published.

4 lb. maize, 4 pint of milk, 4 1b. dry mashed potatoes, almond flavouring to taste, 1 oz. ground almonds, 1 beaten egg, 1 oz. sugar or syrup, 1 oz. fat, 4 0z. steamed or baked chopped beetroot. Method.—Soak the maize in the milk over- night for about 8 hours. Add all the re- maining ingredients, mix together, and bake ‘in a pie-dish like a bread-and-butter pudding. The above ingredients will make a steamed pudding by adding 8 oz. self-raising flour and steaming for 2 hours or more. Semolina Cheese Cakes Materials.—1 gill maize semolina, 1 pint of milk and water mixed, sugar or syrup to sweeten, a little almond essence, a little Jam. 13 194 THE VICTORY COOKERY BOOK Method.—Boil the maize semolina in the milk and water (or all milk if desired). © Place in a tin and steam for 1 hour. Turn — into a basin, sweeten with the sugar or — syrup, and add the almond essence to flavour. Line patty pans with potato paste, place a little jam of any kind at the bottom, cover with the semolina, and bake in a moderate oven till nicely coloured—about 20 minutes. Maize and Marmalade Charlotte Line some timbale moulds with potato short paste (see p. 183). One-third fill with marmalade, then, till three-quarters full, with the maize prepared as in previous recipe. Bake for 20 minutes. Turn out, and serve with custard. Orange Maize Pudding . Materials. —2 oz. maize semolina, 1 gill water, 1 oz. suet or fat, 4 oz. soaked and squeezed bread crusts, 1 oz. marmalade, 1 gill of milk, a pinch of salt,. flavour to taste, and a few drops of cochineal, 2 oz. self-raising flour. Method.—Boil the maize semolina and fat together in the water. When dry, add PASTRY AND SWEETS 195 the bread, marmalade, milk, salt, flavouring and cochineal, and last of all mix in the flour. Steam for 2 hours, and serve with custard sauce or marmalade sauce. Sago Jelly Materials —% Ib. prunes or other dried fruit, 1 bay leaf, a few cloves, 2 oz. sago, a few drops of cochineal, almond and caramel essence, a little diluted corn or potato flour. Method.—Boil } lb. prunes in 1 quart of water, with the bay leaf and cloves, till tender. When done, remove 1 pint of the liquid remaining, and slowly boil this with the sago until the liquid is clear, none of the sago being visible. Colour with a few drops of cochineal and caramel to deepen the prune colour, also a few drops of almond essence. Pour it, when boiling, into a wetted mould to set, and dish up garnished with the remainder of the prunes. The liquid remaining should be slightly thickened with diluted corn or potato flour and poured round the mould. The same method can be used with any kind of fruit or fruit juice, and can be served without the fruit, adding a custard sauce. 196 THE VICTORY COOKERY BOOK Potato Pudding Materials.—1 oz. fat, 2 oz. sugar, 2 eggs, 1 gill of milk, 1 lb. dry mashed potato, 2 oz. dried fruit, 8 oz. self-raising flour, custard sauce. | ‘ Method.—Cream the fat, sugar and eggs together, add the remaining ingredients, and mix well. Steam for 2 hours, and serve with custard sauce (see p. 46). Potato Soufflé Pudding (No FaT EXCEPT FOR GREASING THE Moutp) Materials—1 lb. dry mashed potatoes,

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