Plum Pudding

Ingredients

• four tablespoons pulverized sugar
• two-thirds pint water
• one tablespoon butter
• one teaspoon corn starch prepared
• one teaspoon vanilla essence
• half pints of this meal
• a quart of milk
• half teacup 23j
• four eggs
• one teacup white sugar
• one well beaten egg
• two pints sweet milk
• one egg

Directions

1. Mrs. J. M. Southard.

2. Stew together a teacup raisins and half teacup

3. 23J: THE BUCKEYE COOK BOOK.

4. citron ; prepare dish with butter, put in a layer of cake, (any kind of cake will do, but sponge is best, or Boston crackers, sliced and buttered, may be used, or, if too rich, use stale Graham bread crumbs,) then a layer of fruit; and so on, with cake or bread for last layer; pour ov.er it custard made of a quart of milk and yolks of four eggs, sweetened to taste ; bake until you find, on inserting a knife, that the milk has become water. Make a, frosting of the whites of four eggs and four tablespoons pulverized sugar, spread on pudding, place it in oven till brown, and serve with this sauce; one teacup white sugar, -two-thirds pint water, one tablespoon butter, one teaspoon corn starch prepared with milk ; let sugar and water boil, and add the rest, and allow to boil a few moments, then add the whites of one well beaten egg, with one teaspoon vanilla essence.

5. POP CORN PUDDING. Crush popped corn in a coarse bag, grind in a coffee mill, mix two and a half pints of this meal with two pints sweet milk, keep warm and soak two hours, cool, add one egg, sugar, raisins and spice ; boil a few minutes, stirring thoroughly to mix meal, which inclines to float, well with milk ; bake from three- fourths to one hour, and serve hot.

Nutrition, whole recipe (rough)

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.