Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups of canned apricots
- one half cups of chopped apples
- one half cup of raisins
- two cups of stale bread c rumbs
- one half cup of cream
- one cup of rice till tender
- three tablespoonfuls of sugar
- one quart of milk
- two cupfuls of finely grated graham bread crumbs
- a pint of milk
- a cupful of finely grated bread crumbs in a pint of rich milk heated to scalding
- a pint of rich milk heated to scalding
- a cup of sugar
- a cup of hot milk over two cups of stale bread c rumbs
- a cup of thin sweet cream
- a cup of sweet milk
- four eggs thoroughly
- two thirds of a cup of sugar
- two eggs well beaten
- one cup of chopped
- one third of an inch thick over the clotli
- four eggs
- one half hours
- salt
Directions
The following precautions are necessary to be observed in steaming puddings or desserts of any sort : —
1. Have the water boiling rapidly when the pudding is placed in the steamer, and keep it constantly boiling.
2. Replenish, if needed, with boiling water, never with cold.
3. Do not open the steamer and let in the air upon the pudding, until it is done.
Batter Pudding'. — Beat four eggs thoroughly ; add to them a pint of milk, and if desired, a little salt. Sift a teacupful of flour and add it grad- ually to the milk and eggs, beating lightly the while. Then pour the whole mixture through a fine wire strainer into a small pail with cover, in which it can be steamed. This straining is imperative. The cover of the pail should be tight fitting, as the steam getting into the pudding spoils it. Place the pail in a kettle of boiling water, and do not touch or move it until the pudding is done. It takes exactly an hour to cook. If moved or jarred during the cooking, it will be likely to fall. Slip it out of the pail on a hot dish, and serve with cream sauce. A double boiler with tightly fitting cover is excellent for cooking this pudding.
Bread and Frnit Custard.— Soak a cupful of finely grated bread crumbs in a pint of rich milk heated to scalding. Add two thirds of a cup of sugar, and the grated yellow rind of half a lemon. When cool, add two eggs well beaten. Also two cups of canned apricots or peaches drained of juice, or, if preferred, a mixture of one and one half cups of chopped apples, one half cup of raisins, and a little citron. Turn into a pudding dish, and steam in a steamer over a kettle of boiling water for two hours. The amount of sugar necessary will vary somewhat accord- ing to the fruit used.
DESSERTS. 333
Date Pudding. — Turn a cup of hot milk over two cups of stale bread c rumbs, and soak until softened ; add one half cup of cream and one cup of chopped and stoned dates. Mix all thoroughly together. Put in a china dish and steam for three hours. Serve hot with lemon sauce.
Rico Balls. — Steam one cup of rice till tender. Wring pudding cloths about ten inches stjuare out of hot water, and spread tlie rice one third of an inch thick over the clotli. Put a stoned peach or apricot from which the skin has been removed, in the center, filling the cavity in each half of the fruit with rice. Draw up the cloth until the rice smoothly envelops the fruit, tie, and steam ten or fifteen minutes. Remove the cloth carefully, turn out into saucers, and serve with sauce made from peach or apricot juice. Easy-cookuig tart apples may also be used. Steam them thirty minutes, and serve with sugar and cream.
Steamed Bread Custard. — Cut stale bread in slices, removing hard crusts. Oil a deep pudding mold, and sprinkle the bottom and sides with Zante currants; over these place a layer of the slices of bread, sprinkled with currants ; add several layers, sprinkling each with the currants in the same manner. Cover with a custard made by beating together three or four eggs, three tablespoonfuls of sugar, and one quart of milk. Put the pudding in a cool place for three hours ; at the end of that time, steam one and a quarter hours. Serve with mock cream flavored with vanilla. Apple marmalade may be used to spread between the slices in place of currants, if preferred.
Steamed T\^ Puddins^-. — Moisten two cupfuls of finely grated Graham bread crumbs with half a cup of thin sweet cream. Mix into it a heaping cupful of finely chopped fresh figs, and a quarter of a cup of sugar. Add lastly a cup of sweet milk. Turn all into a pudding dish, and steam about two and one half hours. Serve as soon as done, with a little cream for dressing, or with orange or lemon sauce.