Banana Pudding
A historical recipe from Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895).
A historical recipe
Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895). Project Gutenberg eBook #58948.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 1½ pints of milk, ½ box gelatine (cook in cup of cold water), 3 bananas.
- Put milk on to boil with pinch of salt, when it is boiling hot add the sugar.
- Dip enough milk into the gelatine to dissolve it, then put all into the milk and let boil for ten minutes hard, cut bananas in thin small pieces.
- When all is cool put the bananas in the gelatine and milk, then pour into your mould.
- Eat next day with whipped cream.
- Ella G.
- Roads.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Chef's knife