Sponge Pudding (Alternate)

Ingredients

• One heaping coffeecup of flour
• one quart of milk
• two teaspoons melted butter
• one small teacup sugar
• yolk twelve eggs
• whites of twelve eggs

Method

1. 1

   Stir flour perfectly smooth in milk.

2. 2

   Set in boiling water and stir constantly until flour is well cooked.

3. 3

   When nearly cold, add melted butter, sugar, and yolks of eggs.

4. 4

   Just before baking, add beaten whites.

5. 5

   Bake in a moderate oven for three-quarters of an hour.

6. 6

   Serve with sugar and cream or sauce.

Nutrition per serving

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 17. The excerpt below is the record exactly as published.

one quart of milk, one teaspoon of butter, three tablespoons of sugar. Soak the tapioca in water four or five hours, then add the milk ; flavor with es- sence of lemon or anything else you prefer. Bake slowly one hour. To be made the day before it is wanted, and eaten cold with cream or milk and sugar. Some prefer the pudding made with three pints of milk and no water. APPLE TAPIOCA PUDDING. Pare and core enough apples to fill a dish ; put into each apple a bit of lemon peel. Soak half a pint of tapioca in one quart of lukewarm water one hour ; add a little salt ; flavor with lemon ; pour over the apples. Bake until apples are tender. Eat when cold, with cream and sugar. TAPIOCA AND COCOANUT PUDDING. One cup tapioca, soaked over night ; one quart milk, yolks of four eggs, white of two, one cup sugar, two tablespoons grated cocoanut. Bake one-half hour. Make frosting of whites two eggs, three tablespoons sugar, two tablespoons grated cocoanut ; spread over the pudding when baked. Set in the oven until a light brown. Delia. TAPIOCA CREAM. Three tablespoons tapioca, soaked in a teacup of water over night ; add one quart of milk ; stir together and boil twenty minutes. Beat the yolks of three eggs and one cup sugar thoroughly ; stir into the milk ; flavor with vanilla. Beat the whites very stiff, put in the bottom of the dish and pour the rest over it. Serve cold. Plain and Fancy Desserts. 45 PUFFS. Two cups flour, two teaspoons baking powder sifted to- gether ; add one and three-fourths cups sweet milk, one tea- spoon melted butter, one-half cup sugar, one egg ; stir quickly. Bake in patty tins twenty minutes. Serve with sauce. Mrs. H. C. FRITTERS. Two cups flour, two teaspoons baking powder, two eggs, milk enough for stiff batter, a little salt. Drop into boiling lard ; fry light brown. Serve with cream and sugar or sauce. FRITTERS. One cup sour milk, one egg, one-half teaspoon salt ; flour to make stiff batter; one even teaspoon soda — last thing. Fry in lard. To be eaten with lemon and sugar, or cider sweetened and hot. E. B. TAPIOCA MERINGUE. One small cup of tapioca, three pints of milk, three eggs. Soak the tapioca in the milk two hours or more ; cook in a farina boiler until soft ; beat the yolks of the eggs and stir in. Sweeten, flavor and set away to cool. Before sending to table, whip the whites to a stiff froth and stir in lightly. Mrs. W. N. S. RICE MERINGUE. One-half tea cup of rice, one quart of milk, four eggs, eight teaspoons of fine sugar, a little salt. Boil the rice in the milk until it is soft ; beat the yolks of the eggs with four spoons of the sugar and stir into the rice while it is hot. Flavor with vanilla, and put the mixture into your pudding dish. Beat the whites of the eggs dry ; stir in the other four spoons of sugar ; spread the frosting evenly over the pudding and bake a light brown. Mrs. W. N. S. 46 "Mother Hubbard's Cupboard." CAKE MERINGUE. Line a pudding dish with cake ; fill it with boiled custard ; spread a meringue over the top, and bake a light brown. Mrs. A. S. Mann. COCOANUT PUDDING. One pint rich milk, two tablespoons corn starch, whites of four eggs, scant half cup sugar, a little salt. Put the milk over the fire, and when boiling add the corn starch, wet with a little cold milk ; then the sugar, stirring constantly, until it makes a smooth paste. Then take from the fire and stir in the beaten eggs. Flavor with lemon or vanilla, and when slightly cooled add half a grated cocoanut. Pour into a mould ; set in a cold place. Serve with soft custard. Miss Morgan. COCOANUT PUDDING. One half pound sugar, one quarter pound butter, one-half pound grated cocoanut, whites of three eggs ; one tablespoon rose-water, two tablespoons cherry wine. Beat the sugar and butter to a cream ; beat whites until stiff and add to the but- ter and sugar. Add the cocoanut last. Bake and serve with sauce. Mrs. E. H. CHOCOLATE PUDDING. One quart of milk, scalded ; one and one-half squares of chocolate, grated ; wet with cold milk, and stir into the scalded milk. When the chocolate is dissolved, pour into a pudding dish; add the yolks of six eggs, well beaten, and six tablespoons sugar. Bake about three-quarters of an hour. Beat the whites of the eggs to stiff froth ; add six tablespoons sugar. Spread the frosting over the top ; set again in the oven until a light brown. Mrs. E. W. Sage. Plain and Fancy Desserts. 47 SPONGE PUDDING. One small stale sponge cake, one coffeecup seeded raisins, one-quarter cup currants, one quart milk, three eggs. Must have a tin mould with a chimney. Butter the mould well ; flatten the raisins, and put thick on the mould. Crumb the cake in the mould with the currants. Mix the eggs and milk as for a custard, and pour in the mould ; cover tight and boil three-quarters of an hour ; then put it on a platter, and set in the oven for a few minutes. For sauce, make a thin boiled custard. Mrs. Geo. Darling. SPONGE PUDDING. One heaping coffeecup of flour, stirred perfectly smooth in one quart of milk. Set in boiling water and stir constantly until flour is well cooked. When nearly cold, add two tea- spoons melted butter, one small teacup sugar, yolk twelve eggs (beaten to froth) — mix together. Just before baking, add the whites of twelve eggs

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