Spanish Pudding

Ingredients

• a layer of the crumbs
• a layer of small preserved fruit
• a quart of milk
• six eggs
• any sauce you please

Method

1. 1

   Layer crumbs and fruit in a buttered dish, make custard with milk and eggs, pour over crumbs, and bake for about half an hour.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 92. The excerpt below is the record exactly as published.

alade or small pre- served fruit, as strawberries, raspberries or cherries ; pour over these the meringue, shaping nicely with the back of a large spoon, and brown slightly in a quick oven. To be eaten cold with cream. * Quick Pudding. Beat three eggs very light, add to them a pint of flour, a cup of milk, a small half-cup of sugar, a tablespoon of melted butter. PA8TRT, PUDDIN08, Se. 198 ft teaspoon and a half of cream of tartar, one of soda, half an on6 of salty and a little nutmeg ; beat all well together, and bake in ft battered pudding-dish, or Turk's head, half an hour. Padding. Have ready two quarts of new milk, pick and wash a teaeup of rice, put it in a sauce-pan, with one quart of the milk, set it on the back of the range to swell and soften, simmering it gently. When perfectly soft, stir into it the other quart of milk, add a pinch of salt, a teaspoon of rose-water, and sugar to taste ; butter ft pudding-dish and pour it in, bake very slowly one hour. If raisins are liked, a large cup of them may be added just before putting into the oven. * Boley Foley Pudding. Make a crust of one quart of Hooker's prepared flour, ft table- spoonful of butter and a pinch of salt, with water to miULe i^ dough ; roll it out half an inch thick, spread oyer it marmalade or any kind of jam, or small fruit preserved, or a mixture ii apots of both, or dried peaches or cherries stewed nicely ; leave ftn inch all round the crust, roll it up in the shape of a bolster, tie it in a floured pudding-doth, at both ends and in the middle, and boil it ^o hours. Serve with wine-sauce. * Snow Padding. Half a package of gelatine dissolved in a pint of boiling water, the juice and grated rind of one lemon, and three-quarters of a pound of sifted sugar ; beat the whites of four eggs to a stiff firoth, add them to the mixture, and beat again with the vessel in ft pan of ice. When quite stiff, turn it into a mould, and again set it in ice. Make a boiled custard with the yolks of the eggs, and a pint of milk sweetened to taste. Serve with the eustara pour around the form of gelatine. Spaniih Pnddii^. Gkrate stale sponge-cake, butter a pudding-dish, and put a Wyer of the crumbs in the bottom, then a layer of small pre 18 194 COOKERY FROM EXPERUBNOB. ■erred fruit, marmalade or jelly ; another layer of enunhsy theB fruit, and so on until your dish is Aill. Make a oustard <Kf a quart of mUk and six eggs, sweeten and flavor, pour over tha erumbs, and bake about half an hour or three-quarten. To be served with any sauoe you please. * Sponge-Cake Pudding. Four eggs, their weight in sugar, half their weight in flooTy the grated rind of half a lemon. Beat the eggs separately very light, stir the sugar into the yolks, add the flour and the whites of the eggs alternately, then the lemon. Bake in a Tnrk^ head or a flat tin-pan, and serve hot with wine-sauce. Try it with a splint when it begins to shrink from the sides of the pan. If the splint is dry, the pudding is done. Steamed Pudding. One oup of sweet eream, the same of molasses, a oup of hot water, two teaspoons of each of the following spices : cloves, cin- camon and allspice; a teaspoon of ginger and one of ground mace, flour enough to make a batter the consistence of pound- cake ; add a teaspoon of soda, two of cream of tartar and two eups of stoned raisins ; butter a mould, pour it in, cover tightly and steam three hours. To be eaten with wine-sauce. * Suet Pudding, Ho. 1. One ooffeecup of suet chopped fine, one of stoned raisins out m half, one of sweet milk, one of molasses, three of flour, and a teaspoonful of soda ; stir all well together, putting the milk with (he soda dissolved in it the last ; butter a mould, pour in the pudding, cover closely so that no water can get in it, and boil three hours. Serve with wine-sauce. This is a very niee pudding. Suet Pudding, Vo. 2. Boil a pint of new milk, stir into it three-quarters of a ten- cent baker's loaf, grated finely ; add a teacup of molasses, a little salt, a quarter of a pound of beef suet finely shred, a poond Ill B ^^O-E' 1 sis 2.il " 3 S'Sg E.& ll'TII 'Is'lll PASTRY, PUDDINQS, Ae. 196 of niBins stoned, or the same of onrrants, wbiohever you Kave by youy aad the peel and juioe of a firesh orange — a tablespoon of floor to be mixed through the fruit. Boil one hour and a quarter. To be eaten with wine-sauoe. * Suet Pudding, Vo. 3. Chop six ounoes of suet very fine, put it in a basin with six ounees of flour, two ounces of bread crumbs, and a pinch of salt; beat three eggs, add to them eight tablespoonsftil of milk, beat all well together ; butter a pudding-mould, pour the pudding in, ooyer yery closely, and boil two hours. Summer Pudding. Take a quart of ripe currants stripped from their stalks ; oover the bottom of a pudding-dish with shoes of bread without the orust, buttered slightly; put a layer of the currants oyer the bread, cover them thickly with sugar; then another layer of eurrants and sugar, and so on until the dish is filled ; cover the top with thin slices of bread and butter, bake in a quick oven half an hour ; serve with cream, either warm or cold. Cherries, raspberries or plums may be used in the place of currants, or any stewed fruity if preferred ; if the fruit is stewed, bake fifteen minutes. * Tapioea Pudding, Ho. 1. Soak three tablespoons of tapioca in water three hours, put the same in a quart of milk

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