Other Recipes from DESSERTSOld-fashioned Lebkuchen
Cup Custard For Six
Chocolate Cornstarch Pudding
Dessert With Whipped Cream
Apple And Lady-finger Pudding
Strawberries À La "bridge"
Queen Of Trifles
CHERRY PUDDING(Desserts) - (The International Jewish Cook Book)
Scald a pint of crackers or bread crumbs in a quart of boiling milk; add
a piece of butter the size of an egg, a good pinch of salt, four eggs, a
cup and a half of sugar, a little ground cinnamon and a quart of stoned
cherries. Bake in quick oven.
CHERRY PUDDINGGrate one-half pound of stale rye bread and wet this with a wineglass of
red wine. Pound two tablespoons of almonds, stir the yolks of four eggs
with half a cup of powdered sugar, flavor with cinnamon, and add the
grated bread and almonds. Stone one-half pound each of sweet and sour
cherries. Mix all thoroughly with the beaten whites added last. Do not
take the juice of the cherries. Butter the pudding mold well before you
put in the mixture. To be eaten cold.
CHERRY PUDDINGFrom MRS. ALICE J. WHALEN, of Utah, Lady Manager.
One pint and a half of grated bread crumbs (soft, not dried), one pint
of chopped suet, one pint of currants, one pint and a half of stoned
raisins, half a cup of citron shaved thin, one scant cup of sugar,
half a teaspoonful of salt, half a teaspoonful of grated nutmeg, one
teaspoonful of mace, five eggs, yolks and whites beaten separately,
two even teaspoonfuls of flour made into a thin batter with milk, and
half a glass of brandy; mix in the order given and steam four hours.
_Sauce for Pudding_--Cream one-fourth pound butter, add one-
fourth pound of brown sugar and stir over hot water until liquid, then
add the yolks of two eggs, well beaten; stir until it thickens. Just
before serving add a cup of brandy and hot water equal parts.
Ground Cherry PuddingHalf fill a pudding dish with ripe ground cherries or husk tomatoes, dot
with bits of butter and cover with a soft batter made of one cup milk,
one egg, one tablespoonful butter, two teaspoonfuls baking powder and a
half-saltspoonful of salt. Bake quickly and serve with lemon sauce. This
fruit is so easily raised, so prolific and so delicious, used in various
ways, that I wonder it is not more widely known and used. For pies,
preserves, puddings and dried, to put in cake, it is inferior to none.
It will keep a long time in the husks in a dry place. It will flourish
in the fence corners or any out-of-the-way place, and seems to prefer a
poor soil and neglect.
Viewed 3275 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookGlacÉ For Candies
CafÉ À La GlacÉ
Chicken À La Italienne
SautÉd Cornmeal Mush
Fillet Of Sole À La Mouquin
Eggs À La Mexicana
Gansleber PurÉe In Sulz
Anchovy CanapÉs With Tomatoes
Boned Smelts, SautÉd
Fillet De Sole À La Creole
Baba À La Parisienne
Green Pea PurÉe
Red Pepper CanapÉs
|Home Made Cookies.ca|