Cottage Pudding
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a cupful of sugar
- a tablespoon of butter
- a cupful of milk
- a pint of sifted flour
- three teaspoons of baking powder
- one tablespoon of melted butter
- one cup of boiling water
- two eggs
Method
- After rubbing together a cupful of sugar and a tablespoon of butter, add two eggs, and after beating the mixture until light, add a cupful of milk;
- mix well in a sieve a pint of sifted flour and three teaspoons of baking powder, rub through the sieve into the mixture already made, beat quickly and pour the batter into one large pudding dish or two small ones.
- Sprinkle with sugar, bake in a moderate oven for forty minutes or thirty if there be two.
- Serve hot with lemon sauce or any sweet sauce.
- LEMON SAUCE.--Beat two eggs very light, and add one cup of sugar, one tablespoon of melted butter, one small tablespoon of cornstarch, beat all together, then add one cup of boiling water, cook five minutes, boiling all the while.
- Cook a little longer if set in a basin of hot water, take from the fire, and add juice of lemon.