Soak one cup of stale bread crumbs in one pint of hot
milk add one tablespoonful of butter, one cup of sugar,
one saltspoonful of salt, and 07ie saltspoorful of spice.
When cool, add three eggs, well beaten. Add two cups
of fruit✪ Bread and Fruit Pudding, either chopped apples, raisins, currants, canned
peaches, or apricots, — one, or a mixture of two or more
varieties. When using canned fruit, drain it from the
syrup, and use the latter in making a sauce. Yarj^ the
sugar according to the fruit. Turn into a buttered pud-
ding-mould, and steam two hours.
N'o, 2. — Beat t\iQ yolks of three eggs, add one cup and
The Boston Cook Book. 333
a half of s%igar^ the grated /mc? and J^<^C6 of one lemon ^
one saltspoonf'ul of salt^ one cup each of chopped apples^
currants^ and grated bread crumbs. Mix well, then add
the whites of the eggs., beaten stiff. Boil in a buttered
pudding-mould three hours, or bake two hours. Serve
with lemon oy foamy sauce.
Eve's Pudding. — Add half a cup of butter or one cup
of chopped suet to the preceding rule.
Bird's-l^est Pudding.
Six or seven apples., cored and pared, and put into a
buttered pudding-dish. Mix five teaspoonfuls of flour and
OThe teaspoonful of salt., wet it to a smooth paste with cold
milk., and add the yolks of three eggs✪ Bird's-nest Pudding., well beaten, then
the lohites., and more milk, using one pint in all. Pour it
over the apples, and bake one hour. Serve with hard or
creamy sauce.
Apple Tapioca Pudding.
Pick over and wash three quarters of a cup of pearl
tapioca. Pour one quart of boiling water over it, and
cook in the double boiler till transparent ; stir often, and
add half a teaspoonful of salt. Core and pare seven
apples. Put them in a round baking-dish, and fill the
cores with sugar and leynon juice. Pour the tapioca over
them and bake till the apples are very soft. Serve hot or
cold, with sugar and cream. A delicious variation may
be made b}^ using half pears, or canned quinces, and half
' apples':
Apple Meringue.
Core, pare, and bake seven apples, on a shallow plate,
till soft, but not till broken. Beat the yolks of three eggs;
add three tabl^spoonftds of sugar., a little salt^ and one
pint of scalded milk✪ Apple Meringue. Pour it over the baked apples.
Bake till the custard is firm. When cool, add a meringue
made of the whites of three eggs., beaten till foamy ; add
three tablespoonfuls of powdered sugar gradually, flavor
334
The Boston Cook Book.
with lemon^ and beat till stiff. Set the pudding-dish on a
board in the oven, and brown the meringue. The whites
of eggs for a meringue should be cool, and beaten till light
and foamy, but not stiff; then add sugar gradually, in the
proportion of one tablespoonful for each egg^ and beat till
stiff enough to keep its shape.
iVo. 2. — Pare and core the apples, fill the cavity with
sugar and spice mixed, or with sugar^ butter^ and lemon.
Bake the apples, cover with a meringue made with the
whites of the eggs ; make the yolks into a boiled custard
for a sauce, or serve with cream. This may be served hot
or cold. Brown the meringue by holding a hot stove cover
over it.
Apple Porcupine.
Page 197 · 5 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Soak one cup of stale bread crumbs in one pint of hot milk add one tablespoonful of butter, one cup of sugar, one saltspoonful of salt, and one saltspoonful of spice. When cool, add three eggs, well beaten. Add two cups of fruit, either chopped apples, raisins, currants, canned peaches, or apricots, — one, or a mixture of two or more varieties. When using canned fruit, drain it from the syrup, and use the latter in making a sauce. Yarj^ the sugar according to the fruit. Turn into a buttered pudding-mould, and steam two hours.
No. 2. — Beat the yolks of three eggs, add one cup and
The Boston Cook Book. 333
a half of sugar, the grated rind and juice of one lemon ^ one saltspoonf'ul of salt^ one cup each of chopped apples^ currants^ and grated bread crumbs. Mix well, then add the whites of the eggs., beaten stiff. Boil in a buttered pudding-mould three hours, or bake two hours. Serve with lemon or foamy sauce.
Eve's Pudding. — Add half a cup of butter or one cup of chopped suet to the preceding rule.
Bird's-Nest Pudding.
Six or seven apples., cored and pared, and put into a buttered pudding-dish. Mix five teaspoonfuls of flour and one teaspoonful of salt., wet it to a smooth paste with cold milk., and add the yolks of three eggs., well beaten, then the lohites., and more milk, using one pint in all. Pour it over the apples, and bake one hour. Serve with hard or creamy sauce.
Apple Tapioca Pudding.
Pick over and wash three quarters of a cup of pearl tapioca. Pour one quart of boiling water over it, and cook in the double boiler till transparent ; stir often, and add half a teaspoonful of salt. Core and pare seven apples. Put them in a round baking-dish, and fill the cores with sugar and lemon juice. Pour the tapioca over them and bake till the apples are very soft. Serve hot or cold, with sugar and cream. A delicious variation may be made b}^ using half pears, or canned quinces, and half ' apples:
Apple Meringue.
Core, pare, and bake seven apples, on a shallow plate, till soft, but not till broken. Beat the yolks of three eggs; add three tablespoonfuls of sugar., a little salt^ and one pint of scalded milk. Pour it over the baked apples. Bake till the custard is firm. When cool, add a meringue made of the whites of three eggs., beaten till foamy ; add three tablespoonfuls of powdered sugar gradually, flavor
The Boston Cook Book.
with lemon, and beat till stiff. Set the pudding-dish on a board in the oven, and brown the meringue. The whites of eggs for a meringue should be cool, and beaten till light and foamy, but not stiff; then add sugar gradually, in the proportion of one tablespoonful for each egg^ and beat till stiff enough to keep its shape.
No. 2. — Pare and core the apples, fill the cavity with sugar and spice mixed, or with sugar^ butter^ and lemon. Bake the apples, cover with a meringue made with the whites of the eggs ; make the yolks into a boiled custard for a sauce, or serve with cream. This may be served hot or cold. Brown the meringue by holding a hot stove cover over it.
Apple Porcupine.
Records on this page
Apple Tapioca PuddingSteamed Apple PuddingBread and Fruit PuddingBird's-nest PuddingApple Meringue