1800's foods Daily Calendar Recipes admin 5 years agoNovember 23, 2021

January 29th Fruit Pudding, 30th Lemon Float & 31st Corn Cake

Burlington Vermont 1875

January 29th 1875

Fruit Pudding

To make a plain fruit pudding, take one cup of sugar, one half cup butter and two eggs. And beat together, then add a cup of sour milk and one tea-spoonful of soda, three cups of flour and one cup of chopped raisins; spices to taste. Put in a mold and steam two hours. Another way which is very nice: Take one and a half cups of flour, one cup of bread crumbs, one cup raisins, half a cup of currants, two nutmegs, one cup of suet chopped fine, two table-spoonfuls of sugar, four eggs, a wine-glass of syrup and a little milk if necessary. Mix very thoroughly; tie it in a cloth as tight as possible, and boil fast five or six hours. Serve with sauce.

Burlington Vermont 1875

January 30th 1875

Lemon Float

Boil one quart sweet milk and three table-spoonfuls of sugar, and mix with it one table-spoonful of corn starch, stirred smoothly, and the grated peel of one lemon. When it has boiled ten minutes, add the yolks of three eggs well beaten, and stir constantly for five minutes. Put the pail it was cooked in directly into a pail of cold water, and stir it some time. Then strain it into a pudding dish. Beat the whites of the eggs to a very stiff froth, add the juice of the lemon and two table-spoonfuls of sugar. Put then over the pudding and serve ice cold. Desiccated or fresh cocoanut grated finely can be added to the whites of the eggs, and will improve the dish very much.