★ Dutch Boiled or Steamed Pudding
Ingredients
Directions
Make universal crust with only ¼ cup of oil to the cup of liquid and mix as stiff as bread dough. Put into a well buttered double cheese cloth, let rise, drop into perfectly boiling water and boil 30-40 m. Remove from cloth, split and lay on dessert tray, spread with butter, cover with nice flavored molasses and serve hot. Try it before you condemn it. The crust may be steamed instead of boiled, but it is beautifully light when boiled. Molasses, or maple or brown sugar syrup may be heated with a little butter and served over pudding as sauce.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
You might also like
Green Corn Pudding64 recipes
Cornmeal mush12 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.