Swedish Pudding
A historical recipe from Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877).
A historical recipe
Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner, by Henderson, Mary F. (Mary Foote) (1877). Project Gutenberg eBook #59713.
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 Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking, by Henderson, Mary F. (Mary Foote) (1877). Digitised by Project Gutenberg, eBook #59713 (https://www.gutenberg.org/ebooks/59713). 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.
Sweden. Associated with Sweden by a demonym leading its title: Swedish (confidence 0.55). "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
- one cupful of sweet milk
- eight eggs
Method
- Ingredients: One half-pound of flour, one half-pound of butter, half-pound of sugar, eight eggs, a little salt.
- Rub the sugar and butter to a cream;
- add the yolks well beaten, the salt, flour, and, lastly, the whites of the eggs beaten to a stiff froth.
- Put the batter three-fourths of an inch deep into tea-cups.
- Cook by steaming them in a steamer about half an hour.
- The batter will fill the cups.
- Turn them out on a hot platter.
- Serve immediately with a clear brandy-sauce in the bottom of the dish.
- Half the above amount will be sufficient for a small family.
- CHERRY-PUDDING (Mrs.
- Bonner).
- Ingredients: Two eggs, one cupful of sweet milk, three tea-spoonfuls of yeast powder, flour to make a stiff batter, as many cherries or fruit of any kind as can be stirred in.
- Boil or steam it two hours.
- Serve with fruit sauce, made as in receipt for “fruit sauces” of the same kind of fruit of which the pudding is made.