Vintage Recipe Thursday – Puddings Continued

More from the pudding section of my vintage cookbook

QUEEN OF PUDDINGS

One large cup of fine bread-crumbs soaked in one-half cup milk

three -quarters cup sugar

one lemon, juice and grated rind

six eggs

one-half pound stale sponge cake

one-half pound macaroons-almond

one-half cup jelly or jam

one small tumbler sherry wine

one tablespoonful melted butter.


Rub the butter and sugar together; put the beaten yolks in next, then the soaked bread-crumbs, the lemon juice and rind, and beat to a smooth, light paste, before adding the whites. Butter your mold very well, and put in the bottom a light layer of dry bread-crumbs, upon this one of macaroons, laid evenly and closely together. Wet this with wine, and cover with a layer of the mixture, then with slices of sponge cake spread thickly with jelly or jam; next macaroons, wet with wine, more custard, sponge-cake and jam, and so on until the mold is full, putting a layer of the mixture at the top. Cover closely, and steam in the oven three-quarters of an hour; then remove the cover to brown the top. Turn out carefully into a dish and pour over it a sauce made of currant jelly warmed, and beaten up with two tablespoonfuls melted butter and a glass of pale sherry.

ORANGE PUDDING

Peel and cut five sweet oranges into thin, slices, taking out the seeds, pour over them a coffee-cup of white sugar. Let a pint of milk get boiling hot, by setting it in a pot of boiling water; add the yolks of three eggs, well beaten, one tablespoonful of corn starch, made smooth with a little cold milk; ,stir all the time; as soon as thickened pour over the fruit; Beat the whites to a stiff froth, adding a tablespoonful of sugar, and spread over the top for frosting; set in the oven for a few minutes to harden; eat cold or hot (better cold), for dinner and supper. Berries or peaches can be substituted for oranges.

CORN STARCH PUDDING

One pint sweet milk

whites of three eggs

two tablespoons corn starch

three tablespoons of sugar

a little salt


Put the milk in a pan or small bucket, set in a kettle of hot water on the stove, and when it reaches the boiling point add the sugar, then the starch, dissolved in a little cold milk, and lastly the whites of eggs whipped to a stiff froth; beat it and let cook for a few minutes, then pour into teacups, filling about half full and set in cool place. 

For sauce, make a boiled custard as follows:

Bring to boiling point one pint of milk, add three tablespoons sugar, then the beaten yolks thinned by adding one tablespoon milk, stirring all the time till it thickens; flavor with two teaspoons lemon or two of vanilla, and set to cool. In serving, put one of the molds in a saucedish for each person, and pour over it some of the boiled custard. Or the pudding may be made in one large mold.

To make a chocolate pudding, flavor the above pudding with vanilla, remove two-thirds of it, and add half a cake of chocolate softened, mashed, and dissolved in a little milk. Put a layer of half the white pudding into the mold, then the chocolate, then the rest of the white or two layers of chocolate may be used with a white between; or the centre may be cocoa (made by adding half a cocoanut grated fine), ' and the outside chocolate; or pineapple chopped fine (if first cooked in a little water, the latter makes a nice dressing), or, strawberries may be used.

FRENCH PUDDING

One quart of milk

three tablespoons of corn starch

yolks of four eggs

half cup sugar

a little salt


Put part of the milk, salt and sugar on the stove and let it boil; dissolve the corn starch in the rest of the milk; stir into the milk, and while boiling add the yolks. Flavor with vanilla.


FROSTING.

Whites of four eggs beaten to a stiff froth, half a cup of sugar; flavor with lemon; spread it on the pudding, and put it into the oven to brown, saving a little of the frosting to moisten the top; then put on grated cocoanut to give, it the appearance of snow·flake.

BELLE'S PUDDING

Soak, for an hour in a pint of cold water one box of Cox's sparkling gelatine, and add one pint of boiling water, one pint of wine, the juice of four lemons, and three large cupfuls of sugar. Beat the whites of four eggs to a stiff froth, and stir into the jelly when it begins to thicken; Pour into a large mold, and set in ice-water in a cool place. When ready to serve, turn out as you would jelly, only have the pudding in a deep dish. Pour one quart of soft custard around it, and serve

CREAM TAPIOCA PUDDING

Soak three tablespoons of tapioca in water overnight; put the tapioca into a quart of boiling milk and boil half an hour; beat the yolks of four eggs with a cup of sugar; add three tablespoons of prepared cocoanut; stir in and boil ten minutes longer; pour into a pudding dish; beat the whites of four eggs to a stiff froth, stir in three tablespoons of sugar; put this over the top and sprinkle cocoanut over the top and brown for five minutes.

A BACHELOR'S PUDDING

Four ounces of grated bread

four ounces of currants

four ounces of apples

two ounces of sugar

three eggs

a few drops of essence of lemon

a little grated nutmeg


Pare, core, and mince the apples very finely, sufficient when minced to make four ounces; add to these the currants, which should be well washed, the grated bread, and sugar; whisk the eggs, beat these up with the remaining ingredients, and when all thoroughly mixed, put the pudding into a buttered basin, tie it down with a cloth, and boil for three hours. 
.

 

Thanks Joy of Desserts for hosting Vintage Recipe Thursday

Vintage Recipes - Puddings

Now my 19^th century A&P Every Day Cookbook has several pages devoted to puddings. If you want more of the pudding recipes, I will try to get them and the sauces in the next few days. The following is w pages quoted from the book, modified slightly for easier reading.

General Remarks

Boiled pudding should be put on in boiling water which must not be allowed to stop simmering, and the pudding must always be covered with the water; if requisite the saucepan should be kept filled up. To prevent a pudding boiled in a cloth from sticking to the bottom of the saucepan, place a small plate or saucer underneath it, if a mold is used, this precaution is not necessary; but care must be taken to keep the pudding well covered with water. For dishing a boiled pudding as soon as it comes out of the pot, dip it into a basin of cold water and the cloth will then not adhere to it. Great expedition is necessary in sending puddings to table, as by standing, they quickly become heavy, batter puddings particularly. For baked or boiled puddings, the molds, cups, or basins should be always buttered before the mixture is put into them, and they should be put into the saucepan directly they are filled.   

CHRISTMAS PLUM PUDDING.

One pound butter

one pound suet, freed from strings , and chopped fine

one pound sugar

two and a half pounds flour

two pounds raisins, seeded, chopped and dredged with flour

two pounds currants, picked over carefully after they are washed

one-quarter pound citron, shred fine

twelve eggs, whites and yolks beaten separately

one pint milk

one cup brandy

one-half ounce cloves

one-half ounce mace

two grated nutmegs

Cream the butter and sugar, beat in the yolks when you have whipped them smooth and light; next put in the milk, then the flour, alternately with the beaten whites, then the brandy and spice, lastly the fruit, well dredged with flour. Mix all thoroughly, wring out your pudding-cloth in hot water, flour well inside, pour in the mixture and boil five hours.

BOILED BATTER PUDDING

Three eggs

ounce butter

one pint milk

three tablespoonfuls flour

a little saIt

Put the flour into a basin and add sufficient milk to moisten it; Carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the butter, whIch should be previously melted; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth put it into a well-buttered basin, tie it down very tightly and put it into boiling water. Move the basin about for a few minutes after it Is put into the water to prevent the flour settling in any part, and boil for one and one-quarter hours. This pudding may also be boiled in a floured c1oth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin. Send these puddings very quickly to table, and serve with sweet sauce, wine sauce, stewed fruit, or jam of any kind; when the latter is used, a little of it may be, placed round the dish in small quantities, as a garnish.

BATTER PUDDING

One quart milk

four eggs

six ounces of flour

a little soda and salt

Mix the flour very carefully with a little milk so it will not be lumpy. Bake twenty minutes. Serve immediately.

MADEIRA PUDDING

One-half pound cheap suet

Three quarters of a pound bread-crumbs

Six ounces moist sugar

One-quarter pound flour

two eggs

two wineglasses sherry

Mix the suet, breadcrumbs, sugar and flour well together. When these ingredients are well mixed, add the eggs and two glasses of sherry to make a thick batter; boil three hours and a half. Serve with wine sauce.

APPLE SAGO PUDDING

One cup sago in a quart of tepid water, with a pinch of salt, soaked for one hour

six or eight apples, pared and cored or quartered and steamed tender, and put in the pudding dish

Boil and stir the sago until clear, adding water to make it thin, and pour it over the apples; this is good hot with butter and sugar, or cold with cream and sugar.

 

Thanks Joy of Desserts for hosting Vintage Recipe Thursday

Broccoli Cheese Soup

Given to me by a friend at church, I have made this and my husband loved it.  I now am making a double batch for a voter's meeting at church on Wednesday night.

32 oz cubed frozen hashbrowns
10 cups water
1 family size package of frozen broccoli pieces
2 cans cream soup (chicken, celery, or mushroom)
2 # Velveeta cheese (cubed)
Boullion cube or soup starter.

Cook potatoes in water until softened, add rest of ingredients (except cheese) and continue cooking until softened.  A bit before serving, add cheese stirring often until cheese is melted and blended.

Unusual Slow Cooker Recipe - Easy Pot Beef

My aunt and I spent Friday sifting through the shoebox of recipes.  We sorted them to handwritten and print.  She kept a few to try and will return. I got to see many of the recipes in the box and this recipe was a handwritten one I had flagged to definitely try as I have never read a similar one before!



Easy Pot Beef

5-6# Chuck Roast
1 quart Dill Pickles, undrained
1 package dry onion soup  mix

1.  Put all ingredients in slow cooker.  Cook on low 10-12 hours or put all ingredients in roaster and cover and bake in oven at 275 for 6 hours.

2.  Remove pickles, shred beef with fork, and serve on buns.