Royal Pudding

Ingredients

• One quart of milk
• half a cupful of sago
• two tablespoonfuls of butter
• one tea-cupful of granulated sugar
• half a teaspoonful of salt
• four eggs
• four tablespoonfuls of raspberry jam
• four tablespoonfuls of wine

Method

1. 1

   Put the milk in the double boiler, and just before it comes to a boil, stir in the sago.

2. 2

   Cook until it thickens (about half an hour), stirring frequently; then add the butter, sugar and salt.

3. 3

   Let it cool; and when cold, add the yolks of the eggs, well beaten, and the wine.

4. 4

   Turn into a buttered pudding dish, and bake half an hour.

5. 5

   Set away to cool.

6. 6

   When cold, spread the jam over it.

7. 7

   Beat the whites of the eggs to a stiff froth, and stir into them four tablespoonfuls of powdered sugar.

8. 8

   Spread this on the pudding.

9. 9

   Brown quickly, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 130. The excerpt below is the record exactly as published.

r table-spoonfuls of butter, three of sugar, one pint of milk, five eggs, the rind of a lemon. Grate the rind of the lemon (the yellow part only, remem^ ber,) into the milk, which put in the double boiler. Rub the flour and butter together. Pour the boiling milk on this, and return to the boiler. Cook five minutes, stirring the first two. Beat the yolks of the eggs and the sugar together, and stir in- to the boiling mixture. Remove from the fire immediately. When cold, add the whites of the eggs, beaten to a stiff froth. Have a three-quart mould, well buttered. Turn the mixture into this, and steam forty minutes. Turn on a hot dish, and serve without delay. Creamy sauce, or a tumbler of currant jelly, melted with the juice of two lemons, should be served with it. Delicate Indian Pudding. One quart of milk, two heaping table- spoonfuls of Indian meal, four of sugar, one of butter, three eggs, one tea- spoonful of salt. Boil the milk in the double boiler. Sprin- kle the meal into it, stirring all the while. Cook twelve minutes, stirring often. Beat together the eggs, salt, sugar and half a teaspoonful of ginger. Stir the butter into the meal and milk. Pour this gradually on the egg mixture. Bake slowly one hour. 268 MISS PARLOA'S KEW COOK BOO*. Indian and Apple Pudding. One cupful of Indian meal, one cupful of molasses, two quarts of milk, two teaspoonfuls of salt, three table-spoonfuls of butter, or one of finely-chopped suet; one quart of pared and quartered apples (sweet are best, but sour will do), half a teaspoonful of ginger, half a teaspoonful of grated nutmeg. Put the milk on in the double boiler. When it boils, pour it gradually on the meal. Pour into the boiler again and cook half an hour, stirring often. Add the molasses, butter, sea- soning and apples. Butter a deep pudding dish, pour the mixture into it, and bake slowly three hours. Make half the rule if the family is small. COLD PUDDINGS. Royal Pudding". One quart of milk, half a cupful of sago, two table-spoon- fuls of butter, one tea-cupful of granulated sugar, half a tea- spoonful of salt, four eggs, four table -spoonfuls of raspberry jam, four table-spoonfuls of wine. Put the milk in the double boiler, and just before it comes to a boil, stir in the sago. Cook until it thickens (about half an hour) , stirring frequent- ly ; then add the butter, sugar and salt. Let it cool ; and when cold, add the yolks of the eggs, well beaten, and the wine. Turn into a buttered pudding dish, and bake half an hour. Set away to cool. When cold, spread the jam over it. Beat the whites of the eggs to a stiff froth, and stir into them four table-spoonfuls of powdered sugar. Spread this on the pudding. Brown quickly, and serve. The pudding can be made the day before using. In this case, put the whites of the eggs in the ice chest, and make the meringue and brown just before serving. PIES AND PUDDINGS. 269 Cold Tapioca Pudding. Soak a cupful of tapioca over night in a quart of cold water. In the morning drain off all the water. Put the tapioca and a quart and half a pint of milk in the double boiler. After cooking forty-five minutes, add a teaspoonful of salt. Stir well, and cook fifteen minutes longer. Wet a mould or bowl in cold water. Turn the pudding into this, and set away to cool. Serve with sugar and cream. This pudding is also nice hot. Danish Pudding. One cupful of tapioca, three generous pints of water, half a teaspoonful of salt

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