Pudding

Ingredients

• five eggs
• one pint of milk
• one gill of cream
• three tablespoons of flour
• a little salt

Method

1. 1

   Reserve egg whites for hard sauce.

2. 2

   Bake slowly for one hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 167. The excerpt below is the record exactly as published.

pudding boiler of tin, cover to exdude ali steam and water^ and boil l^ee hours. Invert the boiler, and serve hot with hard sauce or liquid brandy sauce. Peach Tapiooa Polir over one-third of a cup of granulated tapioca enough cold water to soften it. Add to a quart of water in a doublé boiler the dissolved tapioca and boil until it is clear. When dear, take f rom the fire and flavor with a little f resh lemon, sugar to make quite sweet, and salt so that it wili not tasto fresh. Let the tapioca remain rather thick. Take one can of peaches, laj the peaches in a pudding dish, and sift sugar over them. Mix the strained juice of the peaches with the tapioca to make a proper consistency and pour over the peaches, covering them well. Set in a moderate oven and bake five or ten minutes. Serve with cream for a sauce. Strawberry Tapioca Is prepared after the manner of peach tapioca. The straw* berries should be set on the stove, sweetened to taste, and scalded onlj a moment or two.. Place them in a pudding dish, pouring over them the tapioca. Bake five or ten minutes. Tapioca Oream Boil one quart of milk in a doublé kettle and add f our table- spoonfuls of tapioca, which should bave been well soaked in water. Cook until the tapioca is transparent, adding a good pinch of salt. When the tapioca is cooked, take the mixture off the fire, and that moment add three eggs well beaten and sugar to taste. Anj flavoring — bitter almond, vanilla, lemon — maj be used. Tapioca Pudding Wash three ounces of tapioca and boil it slowlj for fifteen minutes with one quart of milk, stirring it occasionidlj. When HOT PUVDINGS, CU8TAMD8, SOUFFLÉS, BTC. 806 partially cool, add two ounces of butter, one-quarter of a pound of granulated sugar, and three well-beaten eggs. Season with vanilla. Butter a deep dish, cover the edge with puff paste, put the puddiDg in it, and bake in moderate oven for half an hour. PaddiBff Five eggs, one pint of milk, one gill of cream (or an ounce of butter), three tablespoons of flour, and a little salt

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