Recipes Of The Past: Pudding

Showing posts with label Pudding. Show all posts

Showing posts with label Pudding. Show all posts

A GOOD SAUCE FOR VARIOUS BOILED PUDDINGS

Author: Top of the Rock Astronaut / Labels: Pudding

INGREDIENTS.--1/4 lb. of butter, 1/4 lb. of pounded sugar, a wineglassful of brandy or rum.

Mode.--Beat the butter to a cream, until no lumps remain; add the pounded sugar, and brandy or rum; stir once or twice until the whole is thoroughly mixed, and serve. This sauce may either be poured round the pudding or served in a tureen, according to the taste or fancy of the cook or mistress.

Sufficient for a pudding.

PLUM-PUDDING SAUCE

Author: Top of the Rock Astronaut / Labels: Pudding

INGREDIENTS.--1 wineglassful of brandy, 2 oz. of very fresh butter, 1 glass of Madeira, pounded sugar to taste.

Mode.--Put the pounded sugar in a basin, with part of the brandy and the butter; let it stand by the side of the fire until it is warm and the sugar and butter are dissolved; then add the rest of the brandy, with the Madeira. Either pour it over the pudding, or serve in a tureen. This is a very rich and excellent sauce.

Sufficient for a pudding made for 6 persons.

WOODFORD PUDDING

Author: Top of the Rock Astronaut / Labels: Pudding

Three eggs, one cup sugar, one cup flour, one cup jam, one teaspoonful soda dissolved in three tablespoonfuls sour milk, cinnamon and nutmeg to taste. Pour batter into greased cake pan and steam over boiling water three hours. For the sauce, whites of three eggs and one cup sugar, beaten together, one teaspoonful vanilla, and when ready to serve add one pint cream, well beaten.

SUET PUDDING II

Author: Top of the Rock Astronaut / Labels: Pudding

One cup suet, one pound raisins, one and one-half cup milk, one cup sugar, cinnamon, cloves, nutmeg, two large teaspoonfuls baking powder; thicken with cracker crumbs, but not too stiff. Steam three hours. Serve with hard sauce.

SUET PUDDING

Author: Top of the Rock Astronaut / Labels: Pudding

Two cups flour, two and one-half teaspoonfuls baking powder, a little salt, four eggs, whites and yolks beaten separately, one and one-half cup sweet milk, one cup suet chopped fine, two cups raisins well floured. Put in mold or bag and boil about two hours. This is a nice, simple pudding.

STEAM PUDDING

Author: Top of the Rock Astronaut / Labels: Pudding

Beat yolks of three eggs, add one cup sugar, three tablespoonfuls milk; beat thoroughly, add one ounce melted chocolate, one cup flour, beaten whites of three eggs, with two tablespoonfuls baking powder; steam thirty minutes. Makes eight cups pudding. Grease cups.

Sauce for Same.

One-half cup sugar to one cup water, one-fourth cup flour, one tablespoonful butter. Mix flour and sugar together, add flavoring, boil in double boiler until thick like custard.

STEAMED PRUNE PUDDING

Author: Top of the Rock Astronaut / Labels: Pudding

One-third cup stale bread crumbs, one-third cup fine chopped suet, one-third cup prune puree, one level teaspoonful baking powder, one egg beaten light, one-third cup flour, one-third cup sugar, one-fourth teaspoonful salt, one-third cup milk. Recipe for ten people.

SPONGE PUDDING

Author: Top of the Rock Astronaut / Labels: Pudding

One-half cup flour, dissolved in a little more than one pint milk. Set into a pan of water and boil until thick. Stir into this mixture while warm one teaspoonful butter. Separate whites and yolks of six eggs and add the yolks, well beaten, one-half cup granulated sugar, then beat well again. Beat white to stiff froth and stir all into the thickened milk, whites last. Bake one hour in pudding pan placed in hot water. Serve with cream, lightly whipped and flavored with vanilla.

SNOW PUDDING

Author: Top of the Rock Astronaut / Labels: Pudding

Soak one tablespoonful gelatine in one-fourth cup cold water, add a little pinch of salt, and dissolve in one and one-fourth cup boiling water; add three-fourths cup sugar and one-fourth cup lemon juice. When mixture begins to form, beat with a Dover beater until almost white, then add well-beaten whites of three eggs and beat thoroughly. Set aside to cool, and serve with sweet or whipped cream.

SAILOR'S DUFF

Author: Top of the Rock Astronaut / Labels: Pudding

One egg and two tablespoonfuls sugar, beaten together, and one-half cup molasses beaten in. Then add two tablespoonfuls melted butter and beat again; one teaspoonful soda dissolved in a little warm water, one and one-half cup fine white pastry flour, one-half cup boiling water, added last. Steam three-fourths of an hour.

Sauce.

Yolks of two eggs, add one cup pulverized sugar and one teaspoonful vanilla extract, well beaten together; add one-half pint whipped cream just before serving.

PINEAPPLE SHERBET

Author: Top of the Rock Astronaut / Labels: Pineapple, Pudding

Soak one tablespoonful gelatine in a cup of cold water; when soft, dissolve with a cup of boiling water, strain, add one pint sugar and one-half pint grated pineapple, juice of one lemon. Put in a freezer, pack with ice and salt and freeze.

ORANGE PUDDING

Author: Top of the Rock Astronaut / Labels: Oranges, Pudding

Four large oranges, sliced thin and sprinkled with sugar. Make a boiled custard of one pint milk, yolks of three eggs, pinch of salt, one tablespoonful cornstarch, three tablespoonfuls sugar. When cold, pour over oranges, cover with beaten whites and one-half cup sugar. To be eaten cold. Whipped cream can be used instead of frosting.

ORANGE ICE

Author: Top of the Rock Astronaut / Labels: Oranges, Pudding

Boil one quart of water, add one pint of sugar, boil twenty minutes, cool, add one pint orange juice, grated rind of two oranges and one-fourth cup lemon juice. Freeze and serve.

MARSHMALLOW PUDDING

Author: Top of the Rock Astronaut / Labels: Pudding

Dissolve one and one-half tablespoonful gelatine in one-half cup boiling water. When thoroughly dissolved, add one-half cup cold water into which has been stirred a pinch of salt and sugar to taste; set aside to cool. When the gelatine begins to thicken, pour it slowly into the stiffly beaten whites of four eggs, beating it well as you pour. The mixture will now be white and spongy. Pour into mold or dish one-half of mixture, flavored to taste. Have ready cocoanut, chopped nuts or Maraschino cherries (all three may be used) in a center layer. Onto this pour the remainder of the mixture, which may be colored if desired. With this serve a sauce made from the yolks of three eggs, one pint milk, sugar and vanilla to taste; cook in double boiler till it thickens so that it will pour nicely. Quick and easy to prepare.

MAPLE MOUSSE

Author: Top of the Rock Astronaut / Labels: Pudding

Three-fourths cup maple syrup, yolks of four eggs, one pint whipped cream. Beat yolks until light, cook in double boiler with syrup fifteen minutes. Stir rapidly. Beat until cold, add whipped cream, put in a mold and pack in ice four or five hours.

LEMON SAUCE

Author: Top of the Rock Astronaut / Labels: Lemons, Pudding

Two heaping teaspoonfuls cornstarch, one cup sugar, add two cups boiling water, let simmer ten minutes, add grated rind and juice of one lemon, one tablespoonful butter.

ICE CREAM PUDDING

Author: Top of the Rock Astronaut / Labels: Pudding

Custard: Two tablespoonfuls cornstarch, yolks of three eggs, one cup milk, one and one-third cup pulverized sugar; boil in double boiler, stirring constantly. Whip one quart cream, sweeten and flavor to taste; dissolve one tablespoonful Cox's gelatine and mix with cream; then add the beaten whites of eggs to the cream. Place alternate layers of the custard and whipped cream in a form or mold, sprinkling blanched and chopped almonds and candied cherries cut in small pieces in each layer. Close mold securely and place in a pail of chopped ice and salt. Allow four hours for freezing. Turn out of mold on a platter and cut in slices.

GRAHAM PUDDING

Author: Top of the Rock Astronaut / Labels: Pudding

One and one-half cup of Graham flour, one cup sweet milk, one-half cup molasses, one cup chopped raisins, one-half teaspoonful salt, one level teaspoonful soda. Sift the Graham flour to make it light and return the bran to the sifted mixture; dissolve the soda in the milk and add the salt and molasses with the milk to the Graham flour. Then add the raisins and pour into a double boiler and steam four hours.

FRUIT PUFFS

Author: Top of the Rock Astronaut / Labels: Pudding

Make dough as for dumplings or fruit roll, only stiff enough to drop from spoon. To one pint sifted flour add one heaping teaspoonful baking powder, one-fourth teaspoonful salt, lump of lard or butter size of small egg, milk to make dough of consistency to drop it from a tablespoon. Drop a little dough on top of fruit, having cup about two-thirds full. Place cups in steamer and steam about three-fourths of an hour. Serve with any sauce or dip preferred.

FROZEN PUDDING

Author: Top of the Rock Astronaut / Labels: Pudding

Soak one cup of candied fruit cut in pieces; put in hot syrup (sugar and water) to cover until softened; mix one quart cream and three-fourths cup sugar, and flavor, then freeze. Line two-quart mold with lady-fingers, crust side down. Fill with alternate layers of cream and fruit, cover, pack in salt and ice and let stand two hours. Serve with a nice boiled custard or whipped cream.

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