Cottage Pudding
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Cream Crisco and sugar together, add well-beaten egg, milk, vanilla, flour, baking powder, salt, and raisins.
Mix well, turn into a greased mold, and bake for 25 minutes in a moderate oven at 350 degrees Fahrenheit (or steam for 1.5 hours).
To make sauce: mix flour, sugar, and Crisco in a small saucepan, stir in egg and boiling water, and boil for 3 minutes.
Flavor sauce with vanilla and serve with the pudding.
Original recipe, verbatim
Cottage Pudding
1 cupful sugar 2 tablespoonfuls Crisco
1 egg 2yi teaspoonfuls baking powder
1 cupful milk or water }4 teaspoonful salt
2}4 cupfuls flour 1 teaspoonful vanilla extract
1 cupful sultana raisins
Sauce
1 tablespoonful Crisco 1 teaspoonful flour
1 cupful sugar yi teaspoonful vanilla extract
1 egg yi cupfuls boiling water
For pudding. Cream Crisco and sugar together, add egg well beaten, milk, vanilla, flour, baking powder, salt, and raisins. Mix well, turn into greased mold, and bake twenty-five minutes in moderate oven. Turn nut
80
Puddings
and serve with sauce. This pudding may be steamed for one and
a half hours.
For sauce. Mix flour, sugar, and Crisco in small saucepan, then stir in egg and boiling water and boil for three minutes. Flavor with the vanilla.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.