Woodford Pudding

Ingredients

• 3 eggs, well beaten
• 1/2 cup butter
• 1 tablespoon sour milk
• 1/2 teaspoon soda
• 1 cup sugar
• 1 cup jam
• 1/2 cup flour
• 1 teaspoon mixed spices

Method

1. 1

   Rub butter and sugar together, stir in the beaten eggs, place over the fire and stir until thick, then remove at once.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 30. The excerpt below is the record exactly as published.

. 1 teaspoon soda. 1 scant cup milk. 14 teaspoon salt. 2 cups graham flour. Spice to suit taste. Put in individual cups and steam ^ of an hour. One-half of this will serve six persons. Sauce : — 1 cup sugar. 2 eggs. 1 tablespoon boiling water. 1 teaspoon flour. Vanilla flavor. Boil and stir in beaten whites last. PINEAPPLE TAPIOCA. Mrs. E. W. Fiegenbaum. 1 cup pearl tapioca. Juice of 2 lemons. V2 cup water. lb. can sliced pineapple. IV2 cup sugar. 3 whites of eggs. Soak tapioca over night. In morning drain off all water and add lemon juice, water, and pineapple, cut fine, with its juice. Add to this the sugar, and cook all slowly, stirring carefully, not to spoil shape of tapioca. Cook until almost clear. Have ready the whites of eggs well beaten and fold in carefully. Serve ice cold with whipped cream. 100 THE BDWARDiSVILLE COOK BOOK. COLD BISCUIT PUDDING. Mrs. J. E. Hillskotter. Slice cold biscuit in thin slices in a dish ; grate on a little nut- meg; then make a sauce of 3 teaspoons flour, pour boiling water on until like cornstarch, add 4 tablespoons sugar and a teaspoonful of butter ; pour on the biscuit while sauce is hot. BREAD PUDDING. Mrs. J. T. Keller, St. Louis. Cut into dice half a dozen slices of buttered bread and pm into a baking dish ; pour over it a custard made of 1 qt. milk. 3 eggs. 1 teacup molasses. teacup currants. A little nutmeg. Bake brown, and use any desired sauce. PRUNE PUDDING. Mrs. J. T. Keller, St. Louis. Stew I lb. best prunes until done. When cold, remove seed Beat white of 4 eggs to a stiff froth. Mix in prunes after they have been cut in small pieces. Put in oven to brown. Serve with cream. WOODFORD PUDDING. Mrs. E. J. Jeffress. 3 eggs, well beaten. V2 cup butter. 1 tablespoon sourJjqili'” y2 teaspoon soda inol milk. Bake in moder'^^e oven. Sauce : — 2 eggs, well beaten. •/ i 1 cup sugar. 1 cup sugar. 1 cup jam. V2 cup flour. 1 teaspoon mixed spices. Y2 cup butter. PUDDINGS and desserts. 101 Rub butter and sugar together, stir in the beaten eggs, place over the fire and stir until thick, then remove at once. WOODFORD PUDDING. Mrs. H. C. Squire. 3 eggs. - . . 1/^ cup butter

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