United States Pudding

Name: United States Pudding
Yield: 6 servings
Ingredients: three-quarters of a pint of new milk; three ounces of fresh butter; half a tea-cupful of sugar; six ounces of Oswego; the yolks, and afterwards the well-whisked whites of four eggs; alternate layers of the corn-flour paste thus prepared and jam; a round of oiled paper on the top of the pudding

From Cassell's dictionary of cookery, 1892

Serves 6

Serve with wine or brandy sauce.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2089. The excerpt below is the record exactly as published.

United States Pudding.— Boil three- quarters of a pint of new milk with three ounces of fresh butter and half a tea-cupful of sugar. Stir in six ounces of Oswego, pour the pudding into a bowl, and beat it briskly for some minutes. When it is almost cold, mix with it first the yolks, and afterwards the well- whisked whites of four eggs. Butter a pudding- basin, and fill it with alternate layers of tiie corn-flour paste thus prepared and jam, and let paste constitute the uppermost and undermost layers. Lay a round of oiled paper on the top of the pudding

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