wendys-llc/domestic-receipts huggingface dataset:
Common Apple Pie

Pare your apples, and cut them from the core. Line your dishes with
paste, and put in the apple; cover and bake until the fruit is tender.
Then take them from the oven, remove the upper crust, and put in sugar
and nutmeg, cinnamon or rose water to your taste; a bit of sweet butter
improves them. Also, to put in a little orange peel before they are
baked, makes a pleasant variety. Common apple pies are very good to
stew, sweeten, and flavor the apple before they are put into the oven.
Many prefer the seasoning baked in. All apple pies are much nicer if
the apple is grated and then seasoned.
Plain Custard

Boil half a dozen peach leaves, or the rind of a lemon, or a vanilla
bean in a quart of milk; when it is flavored, pour into it a paste made
by a tablespoonful of rice flour, or common flour, wet up with two
spoonfuls of cold milk, and stir it till it boils again. Then beat up
four eggs and put in, and sweeten it to your taste, and pour it out for
pies or pudding.
A Richer Custard

Beat to a froth six eggs and three spoonfuls sifted sugar, add it to a
quart of milk, flavor it to your taste, and pour it out into cups, or
pie plates.
Another Custard

Boil six peach leaves, or a lemon peel, in a quart of milk, till it
is flavored; cool it, add three spoonfuls of sugar, and five eggs
beaten to a froth. Put the custard into a tin pail, set it in boiling
water, and stir it till cooked enough. Then turn it into cups, or, if
preferred, it can be baked.
Mush, or Hasty Pudding

Wet up the Indian meal in cold water, till there are no lumps, stir
it gradually into boiling water which has been salted, till so thick
that the stick will stand in it. Boil slowly, and so as not to burn,
stirring often. Two or three hours’ boiling is needed. Pour it into a
broad, deep dish, let it grow cold, cut it into slices half an inch
thick, flour them, and fry them on a griddle with a little lard, or
bake them in a stove oven.


_Stale Bread Fritters_ (_fine_).

Cut stale bread in thick slices, and put it to soak for several hours
in cold milk.

Then fry it in sweet lard, and eat it with sugar, or molasses, or a
sweet sauce. To make it more delicate, take off the crusts.
To prepare Rennet

Put three inches square of calf’s rennet to a pint of wine, and set it
away for use. Three tablespoonfuls will serve to curdle a quart of milk.
Rennet Custard

Put three tablespoonfuls of rennet wine to a quart of milk, and add
four or five great spoonfuls of white sugar, flavor it with wine, or
lemon, or rose water. It must be eaten in an hour or it will turn to
curds.
Bird’s Nest Pudding

Pare tart, well-flavored apples, scoop out the cores without dividing
the apple, put them in a deep dish with a small bit of mace, and a
spoonful of sugar in the opening of each apple. Pour in water enough to
cook them; when soft, pour over them an unbaked custard, so as just to
cover them, and bake till the custard is done.
A Minute Pudding of Potato Starch

Four heaped tablespoonfuls of potato flour. Three eggs, and half a
teaspoonful of salt. One quart of milk.

Boil the milk, reserving a little to moisten the flour. Stir the flour
to a paste, perfectly smooth, with the reserved milk, and put it into
the boiling milk. Add the eggs well beaten, let it boil till very
thick, which will be in two or three minutes, then pour into a dish
and serve with liquid sauce. After the milk boils, the pudding must be
stirred every moment till done.
Tapioca Pudding

Soak eight tablespoonfuls of tapioca in a quart of warm milk till soft,
then add two tablespoonfuls of melted butter, five eggs well beaten,
spice, sugar, and wine to your taste. Bake in a buttered dish, without
any lining.
Sago Pudding

Cleanse the sago in hot water, and boil half a pound in a quart of milk
with a stick of mace or cinnamon, stirring very often, lest it burn.
When soft, take out the spice and add half a cup of melted butter, four
heaping spoonfuls of sugar, six eggs, and, if you like, some Zante
currants, strewed on just as it is going into the oven.


_Cocoanut Pudding_ (_Plain_).

One quart of milk.

Five eggs.

One cocoanut, grated.

The eggs and sugar are beaten together, and stirred into the milk when
hot. Strain the milk and eggs, and add the cocoanut, with nutmeg to the
taste. Bake about twenty minutes like puddings.
New England Squash, or Pumpkin Pie

Take a pumpkin, or winter squash, cut in pieces, take off the rind
and remove the seeds, and boil it until tender, then rub it through a
sieve. When cold, add to it milk to thin it, and to each quart of milk
three well-beaten eggs. Sugar, cinnamon, and ginger to your taste. The
quantity of milk must depend upon the size and quality of the squash.

These pies require a moderate heat, and must be baked until the centre
is firm.
Ripe Fruit Pies

_Peach, Cherry, Plum, Currant, and Strawberry._--Line your dish with
paste. After picking over and washing the fruit carefully (peaches must
be pared, and the rest picked from the stem), place a layer of fruit
and a layer of sugar in your dish, until it is well filled, then cover
it with paste, and trim the edge neatly, and prick the cover. Fruit
pies require about an hour to bake in a thoroughly heated oven.
Batter Pudding

One quart of milk.

Twelve tablespoonfuls of flour.

Nine eggs.

A teaspoonful of salt.

Beat the yolks thoroughly, stir in the flour, and add the milk slowly.
Beat the whites of the eggs to a froth and add the last thing. Tie in
a floured bag, and put it in boiling water, and boil two hours. Allow
room to swell.
Mock Cream

Beat three eggs well, and add three heaping teaspoonfuls of sifted
flour. Stir it into a pint and a half of boiling milk, add a salt
spoon of salt, and sugar to your taste. Flavor with rose water, or
essence of lemon.

This can be used for cream cakes, or pastry.
Bread Pudding

Three pints of boiled milk.

Eleven ounces of grated bread.

Half a pound of sugar.

A quarter of a pound of butter.

Five eggs.

Pour the boiling milk over the bread, stir the butter and sugar well
together, and put them into the bread and milk. When cool enough, add
the eggs, well beaten. Three quarters of an hour will bake it.

A richer pudding may be made from the above recipe by using twice as
much butter and eggs.
Sunderland Pudding

Six eggs.

Three spoonfuls of flour.

One pint of milk. A pinch of salt.

Beat the yolks well, and mix them smoothly with the flour, then add the
milk. Lastly, whip the whites to a stiff froth, work them in, and bake
immediately.

To be eaten with a liquid sauce.
An Excellent Apple Pie

Take fair apples; pare, core, and quarter them.

Take four tablespoonfuls of powdered sugar to a pie.

Put into a preserving pan, with the sugar, water enough to make a thin
syrup; throw in a few blades of mace, boil the apple in the syrup until
tender, a little at a time, so as not to break the pieces. Take them
out with care, and lay them in soup dishes.

When you have preserved apple enough for your number of pies, add to
the remainder of the syrup, cinnamon and rose water, or any other
spice, enough to flavor it well, and divide it among the pies. Make
a good paste, and line the rim of the dishes, and then cover them,
leaving the pies without an under crust. Bake them a light brown.
Boiled Apple Pudding

One quarter of a pound of butter.

One pound of flour.

Two dozen apples.

Make a plain paste of the flour and butter. Sprinkle your pudding-bag
with flour, roll the paste thin, and lay inside of the bag, and fill
the crust with apples nicely pared and cored. Draw the crust together,
and cut off any extra paste about the folds; tie the bag tight, and
put it into boiling water. Boil it two hours. A layer of rice, nicely
picked and washed, sprinkled inside the bag, instead of crust, makes a
very good pudding, called an _Avalanche_.

Common dough rolled out makes a fine crust for the above, especially
with a little butter worked in it. It is more healthful than the
unleavened crust.
Spiced Apple Tarts

Rub stewed or baked apples through a sieve, sweeten them, and add
powdered mace and cinnamon enough to flavor them. If the apples are
not very tart, squeeze in the juice of a lemon. Some persons like the
peel of the lemon grated into it. Line soup dishes with a light crust,
double on the rim, and fill them and bake them until the crust is done.
Little bars of crust, a quarter of an inch in width, crossed on the top
of the tart before it is baked, is ornamental.
Boiled Indian Pudding

Three pints of milk.

Ten heaping tablespoonfuls of sifted Indian meal.

Half a pint of molasses.

Two eggs.

Scald the meal with the milk, add the molasses, and a teaspoonful of
salt. Put in the eggs when it is cool enough not to scald them. Put
in a tablespoonful of ginger. Tie the bag so that it will be about
two-thirds full of the pudding, in order to give room to swell. The
longer it is boiled the better. Some like a little chopped suet with
the above.
Baked Indian Pudding

Three pints of milk.

Ten heaping tablespoonfuls of Indian meal.

Three gills of molasses.

A piece of butter, as large as a hen’s egg.

Scald the meal with the milk, and stir in the butter and molasses, and
bake four or five hours. Some add a little chopped suet in place of the
butter.
Rice Balls, or German Pudding

Two tea-cups of rice.

One quart of milk.

Four ounces of sugar.

One wine-glass of wine.

Spice to the taste.

Wash the rice carefully, and throw it in a pan of boiling salted water.
Let it boil very fast seventeen minutes, then pour off the water, and
in its place put one-third of the milk, and a stick of cinnamon. Let
it boil till it is as thick as very stiff hasty pudding, then put in
half the sugar; fill small tea-cups with this rice, and set them to
cool. When cool, turn out the rice on to a large dish, pour over it
a syllabub (not whipped), made of the remaining milk and sugar, with
the wine. It is still better made with a syllabub of rich cream, and
whipped.
Apple Custard

Take half a dozen very tart apples, and take off the skin and cores.
Cook them till they begin to be soft, in half a tea-cup of water. Then
put them in a pudding dish, and sugar them. Then beat eight eggs with
four spoonfuls of sugar, mix it with three pints of milk; pour it over
the apples, and bake for about half an hour.
Rhubarb Pie

Cut the stalks of the rhubarb into small pieces, and stew them with
some lemon peel till tender. Strain them, sweeten to your taste, and
add as many eggs as you can afford. Line pie plates with paste, and
bake it like tarts, without upper crust.
Plain Macaroni or Vermacelli Puddings

Put two ounces of macaroni, or vermacelli, into a pint of milk, and
simmer until tender. Flavor it by putting in two or three sticks of
cinnamon while boiling, or some other spice when done. Then beat up
three eggs, mix in an ounce of sugar, half a pint of milk, and a glass
of wine. Add these to the macaroni or vermacelli, and bake in a slow
oven.
Green Corn Pudding

Twelve ears of corn, grated. Sweet corn is best.

One pint and a half of milk.

Four well-beaten eggs.

One tea-cup and a half of sugar.

Mix the above, and bake it three hours in a buttered dish. More sugar
is needed if common corn is used.
Bread Pudding for Invalids, or Young Children

Grate half a pound of stale bread, add a pinch of salt, and pour on a
pint of hot milk, and let it soak half an hour. Add two well-beaten
eggs, put it in a covered basin just large enough to hold it, tie it in
a pudding cloth, and boil it half an hour; or put it in a buttered pan
in an oven, and bake it that time. Make a sauce of thin sweet cream,
sweetened with sugar, and flavored with rose water or nutmeg.
Plain Rice Pudding, without Eggs

Mix half a pint of rice into a quart of rich milk, or cream and milk.
Add half a pint of sugar and nutmeg, and powdered cinnamon. Bake it
two hours or more, till the rice is quite soft. It is good cold.
Another Sago Pudding

Six tablespoonfuls of sago, soaked two hours in cold water, and then
boiled soft in a quart of milk. Add four spoonfuls of butter, and
twenty spoonfuls of sugar beaten into the yolks of six or eight eggs.
Add currants or chopped raisins dredged with flour, and nutmeg, and
cinnamon, or a grated lemon peel and juice. Bake it in a buttered dish
three quarters of an hour. It is good cold.

       *       *       *       *       *

NOTE.--All custards are much improved by a little _salt_, say a small
half teaspoonful to a quart of milk. In all the preceding receipts,
where no butter is used, a little salt must be put in, say a small
half teaspoonful to each quart. Many puddings are greatly injured by
neglecting it.
Oat Meal Mush

This is made just like Indian mush, and is called Bourgoo.
Fruit Custards

A pint and a half of fruit stewed and strained, cooled and sweetened.

Six eggs well beaten, and stirred into a quart of milk.

Mix the above and flavor with spice, and bake in cups or a deep dish
twenty minutes, or half an hour, according to the size. It is good cold.

It may be boiled in a tin pail in boiling water.
Rice and Meat Pudding

Take any kind of cold meat, and chop it fine, with cold ham, or cold
salt pork. Season it to your taste with salt, pepper, and sweet herbs,
a little butter, and stir in two eggs. Then make alternate layers of
cold boiled rice and this mixture, and bake half an hour. Or make it
into cakes with the rice and fry it.


_Modes of preparing Dishes with Dry Bread, or Bread so old as to be not
good for the table._

Put all dry bits of crust and crumbs, and leavings of the table, in a
tin pan. When the bread is drawn, set it in the oven, and let it stand
all night. It is, when pounded, called _rusk crumbs_, and is good to
eat in milk, and also in these ways.

1. Take apple sauce or stewed pears, or peaches, or any kind of small
berries, and mix them with equal quantities of rusk crumbs. Make a
custard of four eggs to a quart of milk, sweetening it very sweet. Mix
it with the bread crumbs and fruit, and bake it twenty minutes, as a
pudding.

2. Make a custard with four eggs to a quart of milk, thicken it with
rusk crumbs, and bake it twenty minutes, and eat it with pudding sauce,
flavored with wine and nutmeg.

3. Take any kind of cold meats, chop them fine with cold ham, or cold
salt pork. Season with salt and pepper, and mix in two eggs and a
little butter. Mix this up with bread crumbs or rusk crumbs, and bake
it like a pudding. Or put it in a skillet, and warm it like hash. Or
put it into balls, and flatten it and fry it like forced meat balls.

4. Soak dry bread crumbs in milk till quite soft. Then beat up three
eggs and stir in, and put in sliced and peeled apples, or any kind of
berries. Flour a pudding cloth, and tie it up and boil it half or three
quarters of an hour, according to the size.

This pudding does not swell in boiling. Eat with sauce.

5. Take stale bread and crumble it fine, and mix it with egg and a
little milk, and boil it in a large pudding cloth, or put it around
small peeled apples, and boil it for dumplings in several smaller
cloths.

6. Take bread crumbs, or rusk crumbs, and mix them with eggs and milk,
and bake them for griddle cakes. If you have raspberries, blackberries,
whortleberries, strawberries, or ripe currants, put them in and then
thicken with a little flour, so as to make _drop cakes_, and bake them
(a large spoonful at a time), on a griddle, as drop cakes. Or put them
in muffin rings, and bake them. Eat with butter and sugar, or with
pudding sauces.
Ellen’s Pudding, or Rhubarb Tart

One pint of stewed pie plant.

Four ounces of sugar.

One half pint of cream.

Two ounces of pounded cracker.

Three eggs.

Stew the pie plant, and rub it through a sieve. Beat the eggs well, and
mix with the sugar and cream. Stir the cracker crumbs into the fruit,
and add the other ingredients. Line your plate with a moderately rich
paste, and bake half an hour.
Nottingham Pudding

One pint of sifted flour.

Three gills of milk.

One gill of rich cream.

Six apples.

Four eggs.

A salt spoonful of salt.

Pare the apples, and take out the core without cutting the apple. Mix
the batter very smooth, and pour over the apples. Eat with liquid
sauce. This pudding requires an hour to bake.
Rice Plum Pudding

Three gills of rice.

One quarter of a pound of butter.

One quarter of a pound of sugar.

One quart of milk.

A teaspoonful of salt.

Six eggs.

A pound and a half of stoned raisins or currants.

Half a tablespoonful of cinnamon.

A little rose water, and one nutmeg.

Boil the rice with lemon peel in the milk, till soft. Mix the butter,
sugar, and eggs. Dredge the fruit with flour, and put in with the spice
the last thing. Bake an hour and a half.


_Eve’s Pudding_ (_the best kind_).

Half a pound of beef suet, and half a teaspoonful of salt.

Half a pound of pared and chopped apples.

Half a pound of sugar.

Half a pound of flour.

Half a pound of stoned raisins, dredged with flour.

Five eggs. A grated nutmeg. A glass of brandy.

Chop and mix the suet and apples. Beat the sugar into the yolks of the
eggs. Mix all, putting in the whites cut to a stiff froth just before
going into the oven. Bake two hours.
Baked English Plum Pudding

A quarter of a pound of suet, chopped first, and half a teaspoonful of
salt.

Half of a pound of bread crumbs.

Half of a pound of stoned raisins, wet and dredged with flour.

Half of a pound of currants.

Half of a pound of sugar.

Three ounces of citron.

Milk, and six eggs.

Pour enough scalded milk on to the bread crumbs to swell them; when
cold, add the other ingredients. If it is too stiff, thin it with milk;
if it is too thin, add more bread crumbs. Then add two grated nutmegs,
a tablespoonful of mace and cinnamon, and half a gill of brandy. Bake
two hours.
A Boiled English Plum Pudding

One pound of currants.

One pound of stoned raisins, dredged with flour.

Half a pound of beef suet, chopped fine, and a teaspoonful of salt.

One pound of bread crumbs.

One-fourth of a pound of citron.

Eight eggs.

Half a pint of milk, and one gill of wine, or brandy.

A heaping coffee cup of sugar, and mace and nutmeg to your taste.

Eaten with a sauce of butter, sugar, and wine.

It requires six or seven hours to boil, and must be turned several
times.

In both these puddings, cut the whites of the eggs to a stiff froth,
and put in the last thing.
Almond Cheese Cake

Beat eight eggs, and stir them into a quart of boiling milk, and boil
to curds. Press the curds dry, and add two cups of cream, six heaping
spoonfuls of sugar, and a teaspoonful of powdered mace and cinnamon.

Then stir in three ounces of blanched almonds, beat to a thin paste
with rose water, and a few bitter almonds, or peachnuts, beat with
them. Lastly, put in half a pound of stoned raisins, cut up, and
dredged with flour, and bake immediately, half an hour.

Some persons make the curd with rennet, and then add the eggs and other
articles.
Cocoanut Pudding

Three quarters of a pound of grated cocoanut.

One quarter of a pound of butter.

One pound of sugar.

One half pint of cream.

Nine eggs.

One gill of rose water.

Stir the butter and sugar as for cake, add the eggs well beaten. Grate
the cocoanuts, and stir it in with the butter and eggs. Put in the
other ingredients, and bake with or without a crust.

It requires three quarters of an hour for baking. Some persons grate in
stale rusk, or sponge cake.
Arrowroot Pudding

Take four tea-cups of arrowroot, and mix it with a pint of cold milk.
Boil another pint of milk, flavoring it with cinnamon, or peach leaves,
or lemon peel. Stir the arrowroot into this boiling milk. When cold,
add the yolks of six eggs beaten into four ounces of sugar. Last of
all, add the whites cut to a stiff froth, and bake in a buttered dish
an hour. Ornament the top with sweetmeats, or citron cut up.
Ground Rice Pudding

Make a batter of a quarter of a pound of ground rice, stirred into a
pint of cold milk. Pour it into three pints of boiling milk, and let
it boil three minutes. Mix three spoonfuls of butter with four ounces
of sugar, and the yolks of eight eggs, and put to the rice. When cool,
strain through a sieve. Flavor with nutmeg and essence of lemon, or
boil lemon peel in the milk. Add the whites of the eggs last, cut to a
stiff froth, and also the juice of a lemon. Ornament with jelly.
Mrs. O.’s Pumpkin Pie

One quart of strained pumpkin, or squash.

Two quarts of milk, and a pint of cream.

One teaspoonful of salt, and four of ginger.

Two teaspoonfuls of pounded cinnamon.

Two teaspoonfuls of nutmeg, and two of mace.

Ten well-beaten eggs, and sugar to your taste.

Bake with a bottom crust and rim, till it is solid in the centre.


_Cracker Plum Pudding_ (_excellent_).

Take eight Boston soda crackers, five pints of milk, and one dozen eggs.

Make a very sweet custard, and put into it a teaspoonful of salt.

Split the crackers, and butter them very thick.

Put a layer of raisins on the bottom of a large pudding dish, and then
a layer of crackers, and pour on a little of the custard when warm, and
after soaking a little put on a thick layer of raisins, pressing them
into the crackers with a knife. Then put on another layer of crackers,
custard, and fruit, and proceed thus till you have four layers. Then
pour over the whole enough custard to rise even with the crackers. It
is best made over night, so that the crackers may soak. Bake from an
hour and a half to two hours. During the first half hour, pour on, at
three different times, a little of the custard, thinned with milk, to
prevent the top from being hard and dry. If it browns fast, cover with
paper.

Bread and butter pudding is made in a similar manner, except the
custard need not be cooked when poured in, and the fruit may be left
out.
Minced Pie

Two pounds and a half of tongue, or lean beef.

A pound and a half of suet.

Eight good-sized apples.

Two pounds of raisins.

Two pounds of sugar.

Two gills of rose water.

One quart of wine.

Salt, mace, cloves, and cinnamon, to the taste.

Boil the meat, and chop very fine. Chop the suet and apples very fine.
Stone the raisins, cutting each into four pieces. Dissolve the sugar
in the wine and rose water, and mix all well together with the spices.
Twice this quantity of apple improves the pies, making them less rich.
Line your plates with a rich paste, fill, cover, and bake. Measure the
spices used, to save tasting next time, and to prevent mistakes.
Marlborough Pudding

Six tart apples.

Six ounces of sifted sugar.

Six ounces of butter, or a pint of thick cream.

Six eggs.

The grated peel of one lemon, and half the juice.

Grate the apples after paring and coring them. Stir together the butter
and sugar as for cake. Then add the other ingredients, and bake in a
rich paste. Some persons grate in crackers, and add rose water and
nutmeg. It is much better to grate than to stew the apples, for this
and all pies.
Orange, or Lemon Pudding

Two large lemons, or oranges.

One pound of loaf sugar.

Four ounces of butter.

One pint of cream.

Nine eggs.

A little rose water.

Grate the yellow part of the peel of the fruit, squeeze the juice, mix
the butter and sugar thoroughly together, beat the eggs well. Mix all
the ingredients except the juice, which must not be added until ready
to bake. Line your dishes with a rich paste, and fill and bake three
quarters of an hour in a moderate oven.
Sweet Potato Pudding

Grate half a pound of parboiled sweet potatoes, and stir to a cream six
ounces of sugar and six of butter, and then add the beaten yolks of
eight eggs.

Mix the above, and add the grated peel and juice of a lemon, a glass of
wine, and a grated nutmeg.

The last thing, put in the whites of the eggs beat to a stiff froth.

Common potatoes and carrots may be made as above, only they are to be
boiled soft, and put through a colander, and more sugar used.
Quince Pudding

Peel and grate six large quinces. Add half a pint of cream, half a
pound of sugar, and six well-beaten eggs. Flavor with rose water, and
bake in a buttered dish three quarters of an hour.