Raisin Pudding

Ingredients

• four tablespoons sugar
• one-half cup butter
• two eggs
• two cups flour
• one cup raisins chopped
• three teaspoons baking powder
• nutmeg
• one cup milk

Method

1. 1

   Steam in cups for one-half hour.

2. 2

   Serve with cream sauce.

As published

This recipe was extracted from The National home cook book (1900), page 67. The excerpt below is the record exactly as published.

two eggs well beaten, one pint of milk, one-half cup Sugar, ‘Salt to taste. 7 , ; PRUNE—One cup brown sugar, one-third cup putter, one= alf tin of milk, yolks of two eggs; thicken a little stiffer an cake; one teaspoon baking powder, one pint seasoned seed~ - 1 prunes without juice. Bakein moderate oven. Beat whites _ eggs and when pudding is done spread on top and brown. ressing:: ‘Three-fourths cup brown sugar, two tablespoons corn- arch; mix with a little cold water; pour in boiling water; . ‘blespoon or less of butter. Flavor with orange or vanilla, md Cut pudding (which should be baked in a square pan) in ‘Squares. Put in dessert dishes and pour be a are on top of — aa piece. — QUEEN—One quart of milk, 1% cups bread emighee: yolks” four eggs beaten, sugar to taste ; bake until done, taking” care not to have it watery. Then whip whites of four eggs “and a tablespoon of sugar, flavor with lemon; spread over pudding a layer of sweetmeats or jelly; put the whites of: the eggs on and brown lightly. Serve cold with cream. Eat ‘ RAISIN—Four tablespoons sugar, one-half cup butter, two Pai eggs, two cups flour, one cup raisins chopped, three tea- “spoons baking powder, nutmeg, one cup milk, Steam ~ one=- half hour in cups. Eat with a cream sauce. “cs RHUBARB—Onecup sweet milk, one-half cup sweet cream, mne-half teaspoon salt, one teaspoon soda, two teaspoons | eream tartar, enough fiour to make a stiff batter. In a put- tered basin put a thin layer of dough and a generous one ~ f sliced rhubarb, with sugar and a sprinkling of salt, then Serve 1 a sauce of cream and sueat or eee and eS weaten to a cream. _ RHUBARB TAPIOCA—Soak a_half-cup tapioca over dizhee ; ‘and cook until clear in double boiler. Place in a pudding — dish two cups of rhubarb cut in short pieces, one cup sugar and: 3 ‘pinch of ginger. Pour the hot tapioca over this, stir in one ~ ‘teaspoon butter, cover and bakeone hour. A meringue makes — it still better. It is also good cold. Serve with cream. aera - RICE (Eggiless)—One-half cup uncooked rice, one-half — cup sugar, one quart sweet milk, one-half teaspoon vanilla; — es bake slowly two hours or until it becomes thick like cream. Good either warm or cold.. Tapioca may be used. in plac of ae with like results. bE RICE (Hasty)—One cup cooked rice, oneal cup ‘sugar, two cups sweet milk, two eggs, one-half teaspoon vanilla or other flavoring. Stir all together except whites of eggs, -and steam until it forms a custard. Take from stove, “Spread — “ss the beaten whites together with two tablespoons of sugar ) over the top and set in the oven to brown aig COO . Peed warm or cold. . _ RICE (Plain . Boiled)—Boil half a cupful of. rice_ on iGabe a4 “enough water to cover, adding a pinch of ‘salt. When _ the water has ~ nearly boiled out, and the rice is soft, - pour Dover “it a. cupful of milk and let the rice simmer until e done. Take from the fire and beat into it a well-whipped — egg. It should be eaten warm, with cream ana sugar. Pe c: ROLLY POLY—Take a piece of light bread dough, y Ee 4 aS cherries or any fruit, steam one hour. - a ms “usual plum pudding the enemies is a good substitute: ro ee “cups sugar, two eggs, one-half cup butter and lard ‘mixed, _ ; éven tablespoon ground cinnamon, teaspoon each. of allspice _ , and cloves, pinch of ginger, one-half grated nutmeg; beat ~ well together, add half cup molasses, one-half cup milk, one cup strong cold coffee, three teaspoons baking powder

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