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CUSTARD
PUDDINGS
The recipe for common custard,
with the addition of chocolate grated, banana, or pineapple or cocoanut,
makes successfully different kinds of puddings.
 CUSTARD
CABINET PUDDING |
| BASIC
CUSTARD PUDDING |
| CUSTARD
PUDDING |
| SAUCES
FOR PUDDINGS |
| OTHER
RECIPES FOR PUDDINGS AND DUMPLINGS |
| RECIPES
FOR BREADS, DESSERTS, COOKIES, CAKES & MORE |
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CUSTARD
CABINET PUDDING
Butter well the inside of a
pudding-mold. Have ready a cup of chopped citron, raisins and currants.
Sprinkle some of this fruit on the bottom of the mold, then slices of stale
sponge cake; shake over this some spices, cinnamon, cloves and nutmeg,
then fruit again and cake, until the mold is nearly full. Make a custard
of a quart of milk, four eggs, a pinch of salt, two tablespoons of melted
butter; pour this over the cake without cooking it; let it stand and soak
one hour; then steam one hour and a half. Serve with wine sauce or a custard.
Seasoned with wine.
BASIC
CUSTARD PUDDING
Take five tablespoons out of
a quart of cream or rich milk and mix them with two tablespoons of fine
flour. Set the rest of the milk to boil, flavoring it with bitter almonds
broken up. When it has boiled hard, take it off, strain it and stir it
in the cold milk and flour. Set it away to cool and beat well eight yolks
and four whites of eggs; add them to the milk and stir in, at the last,
a glass of brandy or white wine, a teaspoon of powdered nutmeg and half
a cup of sugar. Butter a large bowl or mold; pour in the mixture; tie a
cloth tightly over it; put it into a pot of boiling water and boil it two
hours, replenishing the pot with hot water from a tea-kettle. When the
pudding is done, let it get cool before you turn it out. Eat it with butter
and sugar stirred together to a cream and flavored with lemon juice or
orange.
CUSTARD
PUDDING
Pour one quart of milk in a
deep pan and let the pan stand in a kettle of boiling water, while you
beat to a cream eight eggs and six tablespoons of fine sugar and a teaspoon
of flour; then stir the eggs and sugar into the milk and continue stirring
until it begins to thicken; then remove the pan from the boiling water,
scrape down the sides, stir to the bottom until it begins to cool, add
a tablespoon of peach-water, or any other flavor you may prefer, pour into
little cups and, when cold, serve. |
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