Pudding

Ingredients

• One quart of milk
• 1-3 cup cream of wheat
• 3 eggs
• 1 teaspoon of vanilla
• ^ teaspoon of salt

Method

1. 1

   Scald milk in a double boiler, gradually add wheat and salt, and cook for 30 minutes.

2. 2

   Pour milk over beaten eggs, stir lightly, add vanilla, and bake until chestnut brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 137. The excerpt below is the record exactly as published.

Pudding. Take 4 medium size potatoes and boil them. When done, mash fine and add 4 eggs, beaten light, teacup of granulated sugar, and 1 teacup of cream. Melt lump of butter size of an egg and add (it must not be hot), beat hard. Have 2 pie crusts ready and fill with the mixture; set in oven to bake. Sweet Potato Pudding. Use preceding recipe, and substitute sweet potatoes for Irish potatoes. Woodford Pudding. Take 3 eggs, 1 teacup of granulated sugar, % teacup of butter, % teacup of flour, 1 teacup jam or preserves, 3 teaspoons of sour milk, 1 teaspoon soda, cinnamon and nutmeg to taste. Mix well together, and stir in the beaten whites and the sour milk, with soda dissolved in it. Bake in pudding dish. Sauce. One cup of sugar, 3 tablespoons of butter, 4 tablespoons of water, 4 tablespoons of sherry wine. Beat butter and sugar to a cream. Heat to boiling point the wine and water, and stir rapidly into butter and sugar until frothy. Serve at once. Potato Pudding. Two coffee cups mashed Irish potatoes, 1% cups granulated sugar, 1 cup butter, % teacup cream or milk, 4 eggs beaten separate^ ly, 4 tablespoonfuls acid jelly, 4 tablespoonfuls granulated sugar for meringue. Cream butter, add sugar, then yolks, milk and po- tatoes. Fill 2 raw crusts with this mixture, having previously spread on the jelly. When done, meringue and bake a chestnut brown. Chocolate Pudding. One quart of new milk, ^ cake of chocolate, 1 teacupf ul «ugar, 3 eggs, 3 tablespoonfuls cornstarch; flavor with vanilla. Make ft 230 KENTUCKY RECEIPT BOOK. 11 » I »■ I I II I I I „ I I I I ■!■ _ „ .,, , - ^ ^ I , 1^ custard with 1 pint of milk, 3 yolks and the sugar. When it begins to thicken, add 3 tablespoonfuls of cornstarch, which has been dis- solved in the rest of the milk, stir quickly to prevent lumping. Cook tolerably stiff, then put mixture in baking dish ; 'make a meringue with the whites and 1 small teacup granulated sugar. Spread on pudding, set in oven, and brown slowly until a crust forms on top. Serve cold with whipped cream, or plain cream. For Gold Pudding. ft Use egg nogg as a sauce. Woodford Pudding. Three eggs, ^ teacup of butter, 1 teacup of sugar, 1 teacup of flour, 1 teacup of jam, i-^ cup sour cream, 1 teaspoonful of soda, 1 teaspoonful of cinnamon, 1 teaspoonful nutmeg. Dissolve soda in cream and add last. Put in baking dish and cook in oven. When done meringue with the whites and 4 tablespoonfuls granulated sugar, set in oven a few minutes. Serve with sauce. Ginger Pudding. Cream 1% pounds of butter and half pound of brown sugar; stir into it alternately 1 pint of molasses and 3 pints of flour, 6 well beaten eggs. Add ginger and other spices to taste. Lastly stir in half pint of sour cream. Put a little soda in cream and add last. Cur- rants or raisins may be added. Plum Pudding. One pound of raisins, 1 pound of currants, ^ pound of beef suet, % pound of butter, 1^2 pounds of stale bread grated, % pound of flour, 8 eggs, 1 pound of brown sugar, % of a pound of chopped ap- ples, 1 glass of brandy, 1 pint of milk, 1 pint of wine, 2 nutmegs grated, 1 tablespoon of mace, 1 of cinnamon, a pinch of salt. Cream butter and sugar, beat eggs light. Add half the milk to whites, stir- ring in flour and grated bread. Add sugar and butter, then suet and fruit alternately, spice and liquor and balance of milk. Stir the whole well together. If not stiff enough add flour and bread crumbs. Boil 6 hours. Rice, With Raisins. One large coffee cup of raw rice, wash and cook until done. Stem 1 cup of raisins, without removing seed, put in boiling water, and cook 10 minutes. Drain, and stir well into the rice. Serve warm, with rich cream and sugar. A light dessert for luncheon. Date Pudding. Two cups of whole wheat meal, 1 cup of sour cream, % cup of molasses, 1 cup stoned dates, I/2 teaspoon salt, 1 teaspoon soda. Put dates into meal, and mix until floured, add rest of ingredients. Put KENTUCKY RECEIPT BOOK. 231 in melon mold, and steam 3 hours. Serve with wine sauce or whip- ped cream. Baisins, figs or preserved fruits, may be substituted for dates. Pudding. One quart of milk, 1-3 cup cream of wheat, 3 eggs, 1 teaspoon of vanilla, ^ teaspoon of salt

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