Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 1 cup brown sugar
- 1 teaspoonful vanilla
- 1 quart of sweet milk
- 3 tablespoonfuls of cornmeal
- 3 tablespoonfuls of flour mixed smooth
- 1 tablespoonful of butter
- 1/2 cup sugar
- 1/4 cup molasses
- 1/2 teaspoonful of ginger
- 1/2 teaspoonful cinnamon
- 1/4 pint cold milk
- 1/2 cup of floured
- four tablespoonfuls of cold water
- 1 cup of sifted flour containing 1 teaspoonful of baking powder
- 1 teaspoonful of baking powder
- 1 cup of huckleberries
- four tablespoonfuls of pearl tapioca soaked in cold water over night
- 4 tablespoonfuls of sugar
- 1 teaspoonful of vanilla
- one-half cup of shredded cocoanut may be added if liked
- 1 pint of flour sifted
- 2 teaspoonfuls of royal baking powder
- 1/2 cup of butter
- 2 cups of sugar
- 1 cup of water
- 1 pint of milk on the range in a double boiler
- four tablespoonfuls of boiling water
- 2 tablespoonfuls of sugar
- 1 pint of flour
- 1-1/2 teaspoons of baking powder
- 2 tablespoonfuls of butter
- a small pinch of soda
- a pinch of salt
- a cup of sugar in an iron pan over the fire until a golden brown
- 1 egg very light
- 1 well-beaten egg
- two eggs
- 1 small cup of granulated sugar creamed together
- 4 eggs light
- two halves of peach together
- 4 well-beaten eggs
- half fill a medium-sized agate
- one beaten egg
- ginger
- cinnamon
- salt
Directions
A small quantity of cinnamon, allspice, nutmeg, and a _very little_ clove. Flour to make a batter a little thicker than that of ordinary cake. Steam about 3 hours. This pudding is also inexpensive and equally as good as the former recipe.
Beat 1 egg very light, add 1 cup brown sugar, 1 teaspoonful vanilla. Beat all together until creamy. Serve at once.
CORNMEAL PUDDING
Scald 1 quart of sweet milk. While hot stir in 3 tablespoonfuls of cornmeal, 3 tablespoonfuls of flour mixed smooth with a little cold milk. Add 1 tablespoonful of butter. Let cool. Then add to the mixture 1/2 cup sugar, 1/4 cup molasses, 1 well-beaten egg, 1/2 teaspoonful of ginger, 1/2 teaspoonful cinnamon, 1/4 pint cold milk, a small pinch of soda and 1/2 cup of floured, seeded raisins. Bake 2 hours in a moderate oven. Serve with sugar and cream.
HUCKLEBERRY PUDDING
Two eggs and 1 small cup of granulated sugar creamed together. Four tablespoonfuls of cold water. Add 1 cup of sifted flour containing 1 teaspoonful of baking powder, and 1 cup of huckleberries, pitted cherries, or raisins and bake. Serve with milk or any sauce liked. This recipe was given Mary by a friend, who called it her emergency pudding, as it may be easily and quickly prepared from canned sour cherries from which liquid has been drained, or any tart fruit, when fresh fruit is not in season.
TAPIOCA CUSTARD
Four tablespoonfuls of pearl tapioca soaked in cold water over night. The next morning drain the tapioca, boil 1 quart of sweet milk, beat the yolks of 4 eggs light, stir them into the tapioca, adding 4 tablespoonfuls of sugar. Beat all together and gradually add the hot milk. Return to the fire and stir until it commences to boil. Take from the range and pour in a glass dish. Flavor with 1 teaspoonful of vanilla. Whip the whites of the eggs to a standing froth and stir into the cooling pudding When cold stand on ice until ready to serve. One-half cup of shredded cocoanut may be added if liked.
DELICIOUS BAKED PEACH PUDDING
For the dough place in a bowl 1 pint of flour sifted with 2 teaspoonfuls of Royal baking powder and a pinch of salt. Cut through this a scant 1/2 cup of butter. Mix this with sufficient sweet milk to make a soft dough. Roll out dough half an inch thick, cut in strips and in case whole, ripe, pared peaches, leaving top and bottom of the peach exposed. Or solid canned peaches may be used. Put two halves of peach together and place a strip of dough around the peach. Pinch dough well together, place in a bake dish. Prepare a syrup of 2 cups of sugar and 1 cup of water. Let come to a boil, pour around the dumplings and bake a half hour in a moderately hot oven. These are delicious. The recipe was given Mary by a friend who was an excellent cook. From this dough may also be baked excellent biscuits.
CARAMEL CUSTARD
Place 1 pint of milk on the range in a double boiler. Melt half a cup of sugar in an iron pan over the fire until a golden brown. When melted add four tablespoonfuls of boiling water. Allow mixture to cook one minute, then add it to the milk. Remove from the fire and add 1 teaspoonful of vanilla. When cool stir in 4 well-beaten eggs with 2 tablespoonfuls of sugar. Pour the mixture in a small pudding dish. Stand in a pan of boiling water, place in oven to bake until a jelly-like consistency. When cooled serve plain or with whipped cream.
"AUNT SARAH'S" RHUBARB PUDDING
Remove skin from stalks of rhubarb, wash and cut into half-inch pieces a sufficient quantity to half fill a medium-sized agate or earthenware pudding dish. Place in a stew-pan on range, cook slowly with a couple tablespoons of sugar and a very small amount of water. Sift together in a bowl 1 pint of flour, 1-1/2 teaspoons of baking powder and a pinch of salt. With a knife cut through the flour 2 tablespoonfuls of butter, moisten with one beaten egg and sufficient milk added to make a soft dough or batter. Drop tablespoons of this thick batter over top of dish containing hot stewed rhubarb. Place at once in a hot oven, bake quickly until crust is a light brown. Serve on individual dishes, placing over each a couple tablespoonfuls of the following sauce. The combined flavor of rhubarb and vanilla is delicious.