Table Pudding

Ingredients

• Beat up separately the whites and yolks of six eggs
• one cup of pulverized sugar
• one cup of butter
• one cup of cream
• Season delicately with nutmeg and lemon
• Mash up some light-colored preserves very smooth
• spread over the bottom a layer of these preserves

Method

1. 1

   Beat eggs separately, mix with sugar, butter, and cream.

2. 2

   Add preserves to pastry, fill with batter, and flavor with nutmeg and lemon.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 82. The excerpt below is the record exactly as published.

one cup of butter, one cup of sour cream, one teaspoonful of soda. Baked in a quick but steady oven. Sponge-cakb Pudding, No. 1 (Nice for Summer). Beat up three eggs very light, leaving out the whites of two ; add to them three table-spoonfuls of fine sifted flour or corn-starch, and two table-spoonfuls of powdered white sugar ; add to them gradually a pint and a half of new milk ; set it over a slow fire, stirring it all the while, to prevent burning ; cut into small squares several slices of sponge-cake, and lay them in the bottom of a glass bowl ; soak them in wine, and pour the custard over hot. Set it away until perfectly cold, and either sprinkle pounded cinnamon^ or nutmeg over the top, or decorate with whipped syllabub. This dish makes a good Sunday dessert. Spongb-cakb Pudding, No. 2. Melt some butter and grease the mould very well over inside with a feather or brush ; have some pounded sugar sifted over it ; shake the mould about till the parts are equally covered with the sugai and look white j ptone 170 VIRGINIA COOKERY-BOOK. some raisins and currants, and put them according to fancy in the curvings of the mould ; take some sponge- cake (stale will do), and, cutting it up small, lightly fill the mould with it, mixing lightly through it currants and raisins rubbed in flour, to prevent their falling. Beat the whites and yolks of four eggs separately, beating with the yolks first four heaping table-spoonfuls of sugar, one to each egg^ then stir in the whites, and, lastly, pour over them three half -pints of cold morning's milk, like a baked custard, which should be enough to fill the mould. Grate lemon-rind in the custard, unless you prefer vanilla ; then take a Dutch oven, holding some cold water, and set the mould in it ; let it reach one-third up the sides of the mould, and as the water begins to boil set it to one side the fire, where it can cook slowly for half an hour, which should be enough to cook it. Turn it out on a deep china dessert-dish, and have ready prepared a quart of boiled custard to pour around the pudding and serve as a sauce. Flavor it with a little bitter-almond, rose-water, or wine. Mould 1 lb. cake-mould. Eggs 4 Sugar : 4 table-spoonfuls. Milk lipts. Sponge-cake 1 qt. broken pieces. Raisins and currants i lb. Lemon Rind of 1. 8av4^ with Sponffe-cake Puddingy No. 2. Milk Iqt. Eggs 4 yolks. Extract of bitter-almonds or rose-water 4 teaspoonful. Sugar 5 oz. Plain Molasses Pudding. Cut nice cold loaf bread into thin slices, which must be well buttered ; eight or ten eggs beaten up, and added to two pints of molasses, must then be poured over until the VmOINiA COOKEBT-BOOK, 171 bread is well saturated with it. Sprinkle through two table-spoonfuls of ground ginger^ and bake for about an hour. Provide milk to drink with it, if possible. Ttleb Pupding. Beat up separately the whites and yolks of six eggs ; add one cup of pulverized sugar, one cup of butter, one cup of cream. Add the butter last. Season delicately with nutmeg and lemon. Mash up some light-colored preserves very smooth, and, after arranging pastry on plates for the reception of your pudding, spread over the bottom a layer of these preserves

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