A

Puddings

From Observatory

Cottage Pudding


1111

Ingredients
  • 2 tablespoons butter
  • ¼ cup sugar
  • 1 egg
  • ¾ cup flour
  • 1 teaspoon baking-powder
  • ⅛ teaspoon salt
  • ¼ cup milk
  • ½ teaspoon vanilla
Utensils
  • 2 bowls
  • Tablespoon
  • Dover beater
  • Sifter
  • Cake-pan
Directions
  1. "Cream" the butter in a mixing-bowl.
  2. Add the sugar, and "cream" again.
  3. Break the egg, adding the yolk to the butter and sugar and putting the white in a separate bowl.
  4. Beat the egg with the sugar and butter.
  5. Sift the flour, baking-powder, and salt together.
  6. Beat the egg-white and "fold" it into the mixture.
  7. Pour the mixture into a buttered cake-pan, and bake from twenty to thirty minutes in a moderate oven. Serve with Vanilla, Lemon, or Strawberry Sauce.

Baked Custard


1111

Ingredients
  • 3 eggs
  • ¼ cup sugar
  • 2 cups milk
  • ¼ teaspoon spice, or ½ teaspoon vanilla
Utensils
  • Bowl
  • Dover beater
  • Baking-cups or dish
  • Large pan
Directions
  1. Break the eggs in a bowl and beat them with a dover beater.
  2. Add the sugar and flavoring, and mix together.
  3. Stir in the milk.
  4. Pour the mixture into custard-cups or a baking-dish, set the cups or dish in a large pan half filled with water, and put this pan into a slow oven.
  5. Bake slowly until the custard is thick and will not stick to the blade of a knife thrust into the centre.
  6. Lift the cups or baking-dish from the pan of water, and set in a cool place.
Remarks

Serve plain, with cream, or with Caramel Sauce.

Bread Pudding


1111

Place 2 or 3 slices of plain bread in the bottom of a baking-dish, and pour over them ½ cup of milk. While this is soaking, prepare a custard in accordance with the first three directions in the preceding recipe. Pour the custard over the bread in the baking-dish, add ⅓ cup of raisins (which have previously soaked for an hour in cold water) and ¼ teaspoon of cinnamon. Bake in a slow oven for about three-quarters of an hour, or until the custard stiffens and is slightly browned. If desired, the pudding may be covered with Meringue after baking, and then replaced in the oven until the Meringue browns slightly. Or the pudding may be served with Hard Sauce.

Tapioca Custard


1111

Ingredients
  • ¼ cup pearl tapioca, or 1½ tablespoons minute tapioca
  • 2 cups milk
  • 2 eggs
  • ⅓ cup sugar
  • 1 teaspoon vanilla
Utensils
  • Bowl
  • 2 cups
  • Double-boiler
  • Small bowl
  • Dover beater
  • Strainer
  • Tablespoon
Directions
  1. Put the tapioca in a cup, cover it with cold water, and let it soak one hour.
  2. Put the milk in a double-boiler, set this over the fire, and let the milk scald.
  3. Drain the water from the tapioca through a strainer, and put the tapioca in the double-boiler with the milk, allowing it to cook until the tapioca is transparent.
  4. Break the eggs, putting the yolks in one bowl and the whites in another.
  5. Add the sugar to the yolks, and beat them well together.
  6. Pour the yolks and sugar slowly into the double-boiler, stirring constantly, and cook about five minutes.
  7. Take the boiler from the fire, separate it, and let the custard cool for a few minutes.
  8. Beat the egg-whites stiff, add them with the vanilla to the custard, and mix thoroughly.
  9. Pour into a serving-dish, and chill for several hours before serving.

Custard Soufflé


1111

Ingredients
  • 2 tablespoons flour
  • 2 tablespoons butter
  • ½ cup milk
  • 2 tablespoons sugar
  • 2 eggs
Utensils
  • Saucepan
  • Tablespoon
  • 2 small bowls
  • Dover beater
  • Small baking-dish
Directions
  1. Put the butter in the saucepan, and hold the pan over the fire until the butter melts.
  2. Stir the flour into the butter, mixing well.
  3. Add ¼ cup of milk to the butter and flour in the saucepan, and stir over the fire until it begins to thicken.
  4. Add the remaining milk, and stir over the fire until it boils, then take the saucepan off the fire.
  5. Break the eggs, putting the whites in one bowl and the yolks in another.
  6. Put the sugar in the bowl with the yolks, and beat together.
  7. Add the beaten yolks and sugar to the mixture in the saucepan, and mix well. Put in a cool place to chill.
  8. Beat the egg-whites, and "fold" them into the cold cooked mixture.
  9. Pour the mixture into a buttered baking-dish, and bake in a slow oven about half an hour.
Remarks

Serve hot with Hard Sauce.

Rice Pudding


1111

Ingredients
  • 1 pint milk
  • 1 tablespoon rice
  • 2 tablespoons sugar
  • ⅛ teaspoon cinnamon
  • 2 tablespoons raisins
Utensils
  • Tablespoon
  • Strainer
  • Baking-dish
Directions
  1. Soak the raisins for half an hour in cold water.
  2. Wash the rice in a strainer, and let the water drain away.
  3. Put the rice into a baking-dish, and add all the other materials.
  4. Stir together well, put the dish into a slow oven, and bake about two hours. Stir every half-hour while it is baking, and increase the heat for the last few minutes, if necessary, to brown.
Remarks

Serve either hot or cold. If desired, the amounts of the different materials may be doubled and the pudding served cold a second time; in this case three hours should be allowed for the baking.

Lemon Jelly


1111

Ingredients
  • 1 tablespoon granulated gelatine
  • ¼ cup cold water
  • 1 cup boiling water
  • ½ cup sugar
  • ¼ cup lemon juice
Utensils
  • Bowl
  • Tablespoon
  • Lemon-squeezer
  • Vegetable-knife
  • Mould
Directions
  1. Put the gelatine in a bowl, add the cold water, and let stand twenty minutes.
  2. Add the boiling water, the sugar, and the lemon juice, and stir.
  3. Pour into a mould, and set in a cool place for several hours.

Orange Jelly


1111

Follow the same general directions as given above for Lemon Jelly, but use only 1 tablespoon of lemon juice and add ¼ cup of orange juice.

Coffee Jelly


1111

Follow the same general directions as given above for Lemon Jelly, but substitute 1 cup of hot coffee for the cup of boiling water, omit the lemon juice, and use only ¼ cup of sugar.

Snow Pudding


1111

Ingredients
  • 1 tablespoon granulated gelatine
  • ¼ cup cold water
  • 1 cup boiling water
  • ½ cup sugar
  • ¼ cup lemon juice
  • 3 eggs
Utensils
  • Tablespoon
  • Wire beater
  • 3 bowls
  • Dover beater
  • Lemon-squeezer
  • Mould
  • Vegetable-knife
Directions
  1. Put the gelatine in a bowl, add the cold water, and let stand twenty minutes.
  2. Add the boiling water, the sugar, and the lemon juice, and stir.
  3. Set the bowl in a cool place, and let the mixture thicken.
  4. Beat the mixture with a wire beater until it becomes light and frothy.
  5. Break the eggs, putting the yolks in one bowl and the whites in another.
  6. Beat the whites until stiff, and then stir them into the gelatine mixture, combining thoroughly.
  7. Pour into a mould, and chill for several hours.
Remarks

Serve with Custard Sauce made of the three egg-yolks.

Blanc Mange


1111

Ingredients
  • 1 cup milk
  • 2½ tablespoons corn starch
  • ¼ cup sugar
  • 1 egg—white only
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 2 tablespoons cold milk
Utensils
  • Double-boiler
  • Small bowl
  • Tablespoon
  • Mould
Directions
  1. Scald the cup of milk in a double-boiler.
  2. Mix the sugar, corn-starch, salt, and two tablespoons of cold milk in a bowl.
  3. Add this mixture to the hot milk in the double-boiler, while stirring.
  4. Stir until the mixture thickens, then let it cook for fifteen minutes, stirring occasionally.
  5. Take the boiler from the fire, and separate the top from the bottom.
  6. Beat the egg-white until stiff, and add it to the mixture in the boiler, beating it in well.
  7. Add the flavoring, pour into a mould, and chill.
Remarks

Serve with plain cream or Custard Sauce.

Chocolate Corn-Starch Pudding


1111

Ingredients
  • 1 square bitter chocolate
  • 1 cup milk
  • 2½ tablespoons corn starch
  • ¼ cup sugar
  • 1 egg—white only
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 2 tablespoons cold milk
  • Plain or whipped cream (optional)
Utensils
  • Cup
  • Double-boiler
  • Small bowl
  • Tablespoon
  • Mould
Directions
  1. Use the same materials and follow the same directions given above for Blanc Mange, but add one square of bitter chocolate melted in a cup over hot water to the mixture in the double-boiler.
Remarks

Serve with plain or whipped cream.


Sauces for Puddings[edit | edit source]

Hard Sauce


1111

Ingredients
  • ¼ cup butter
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • 1 tablespoon cream or milk
Utensils
  • Small bowl
  • Tablespoon
  • Small strainer
Directions
  1. "Cream" the butter in a bowl.
  2. Sift the sugar through a small strainer, and add it, a little at a time, to the butter, "creaming" the two together.
  3. Add the vanilla and the cream or milk, a few drops at a time, and mix thoroughly.

Custard Sauce


1111

Ingredients
  • 1 cup milk
  • 1 egg or 2 yolks
  • 2 tablespoons sugar
  • ½ teaspoon vanilla
Utensils
  • Double-boiler
  • Small bowl
  • Large spoon
  • Dover beater
Directions
  1. Put the milk in the double-boiler, and place this over the fire.
  2. Beat the egg and sugar together in a bowl, and then slowly stir into it the hot milk.
  3. Pour the mixture back into the boiler, and cook about five minutes, stirring constantly.
  4. Pour the custard into a bowl, add the vanilla, and beat with a dover beater.
  5. Chill thoroughly before using.

Strawberry Sauce


1111

Ingredients
  • ⅓ cup butter
  • 1 cup strawberries
  • 1 cup powdered sugar
  • 1 egg—white only
Utensils
  • Bowl
  • Tablespoon
  • Colander
  • Potato-masher
  • Small bowl
  • Dover beater
Directions
  1. Stem the berries, wash them in cold water, and drain through a colander.
  2. Put the berries in a bowl, and mash them with a potato-masher.
  3. "Cream" the butter in a bowl, sift the sugar into it, and "cream" again.
  4. Beat the egg-white with a dover beater, add it to the butter and sugar, and mix well with a spoon.
  5. Add the berries and mix all together.

Lemon Sauce


1111

Ingredients
  • ¼ cup sugar
  • ½ cup boiling water
  • ½ tablespoon corn-starch
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • A little grated lemon peel
  • A little nutmeg
Utensils
  • Saucepan
  • Lemon-squeezer
  • Grater
  • Tablespoon
Directions
  1. Mix the sugar and corn-starch together in a saucepan.
  2. Add the boiling water, a little at a time, stirring constantly.
  3. Boil three minutes while stirring.
  4. Take the saucepan from the fire, and add the lemon juice, grated peel, and nutmeg. Serve hot.

Vanilla Sauce


1111

Follow the same general directions as given above for Lemon Sauce, but use ½ teaspoon of vanilla instead of the lemon juice, grated peel, and nutmeg.

Warning: Display title "Puddings" overrides earlier display title "".

This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.

This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.

Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.

BY
Book Cover The Plain Sailing Cook Book Beige Minimalistic Cookbook Digital Notebook Cover (3D) 2.png
Susanna Shanklin Browne
SOURCE
Public Domain
Retrieved from "https://observatory.wiki/w/index.php?title=Classics:The_Plain_Sailing_Cook_Book/Recipes/Puddings&oldid=19749"

Have you signed up yet?

We’re building a guide for everyday life, where experts will educate you about our world.

Subscribe to the Observatory’s Newsletter

Privacy Policy
Learn More About the Observatory
Reuse and Reprint Rights Guidance
Contact Us
Observatory Guides
Observatory Areas
Observatory Authors
Share
Copy Link
*
*
*
*