Recipes: Milton Pudding & Sauces

Posted on May 13, 2008 in Food by admin

Use one pint of stale bread broken in crumbs, one quart of milk, two
eggs, half a teaspoonful of salt, half a teaspoonful of ground
cinnamon, three tablespoonfuls of sugar and two ounces of Walter Baker
& Co.’s Chocolate, grated.

Use one pint of stale bread broken in crumbs, one quart of milk, two eggs, half a teaspoonful of salt, half a teaspoonful of ground cinnamon, three tablespoonfuls of sugar and two ounces of Walter Baker & Co.’s Chocolate, grated. Put the bread, milk, cinnamon, and chocolate in a bowl, and soak for two or three hours. Beat together the eggs, sugar, and salt. Mash the soaked bread with a spoon, and add the egg mixture to the bread and milk. Pour into a pudding-dish, and bake in a slow oven for about forty minutes. Serve with an egg sauce or a vanilla cream sauce. EGG SAUCE.?Beat the whites of two eggs to a stiff, dry froth; and beat into this, a little at a time, one cupful of powdered sugar. When smooth and light, add one teaspoonful of vanilla and the yolks of two eggs. Beat the mixture a little longer; then stir in one cupful of whipped cream or three tablespoonfuls of milk. Serve at once.  VANILLA CREAM SAUCE.?Beat to a cream three tablespoonfuls of butter, and gradually beat into this two-thirds of a cupful of powdered sugar. When this is light and creamy , add a teaspoonful of vanilla; then gradually beat in two cupfuls of whipped cream.

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Tags: backlink, baker co, egg mixture, egg sauce, forty minutes, froth, ground cinnamon, little at a time, mash, pint, powdered sugar, slow oven, stale bread, sugar and salt, time one, two eggs, vanilla cream, walter baker, whipped cream, yolks

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