Walnut 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
Mix flour, sugar, salt, and baking powder together.
Add eggs well beaten, vanilla extract, milk, Crisco, and nuts. Mix well.
Divide into 9 greased individual molds, cover with greased papers, and steam steadily for 45 minutes. Turn out and serve.
For the sauce, boil sugar and water till syrup spins a thread, pour over beaten yolks of eggs, and stir quickly.
Set aside to cool, stir occasionally, add lemon extract, and just before serving mix in whipped cream.
Original recipe, verbatim
Walnut Pudding
J/3 cupful sugar 2 eggs
2 cupfuls flour 1 cupful milk
2 teaspoonfuls baking powder 1 teaspoonful vanilla extract
4 tablespoonfuls melted Crisco 1 cupful chopped English
}4 teaspoonful salt walnut meats
For Sauce
1 cupful sugar 3 yolks eggs
}4 cupful water 2 cupfuls whipped cream
J^ teaspoonful lemon extract
Mix flour, sugar, salt and baking powder together, add eggs well
beaten, vanilla extract, milk, Crisco, and nuts. Mix well and divide into 9
greased individual molds, cover with greased papers, and steam steadily
for three-quarters of an hour. Turn out and serve.
For sauce. Boil sugar and water till syrup spins a thread, pour over
beaten yolks of eggs, and stir quickly. Set aside to cool, stir occasion-
ally, add lemon extract and just before serving mix in whipped cream.
Sufficient for nine individual puddings.
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.