Ingredients:
- 1/2 cup sour milk
- 2 eggs, beaten stiff
- 1 teaspoon soda
- 1 cup seeded raisins
- 2 Tablespoons molasses
- corn meal - enough for a stiff batter
- 1 cup sugar
- 1/2 cup butter, beaten to a cream
- 1 teaspoon water
- 1 egg yolk
- 1 egg white
- pinch of salt
- lemon to taste
Preparation:
One-half cup sour milk, two eggs (beaten stiff), one teaspoonful soda, one cup seeded raisins, two tablespoonfuls molasses, corn meal for a stiff batter; mix, and steam two hours. Serve with this--
SAUCE.--One cup sugar, one-half cup butter (beaten to a cream) one teaspoonful water, yolk of one egg; heat to a scald; add the white of egg, well beaten, with a pinch of salt; flavor with lemon.
R. H. JOHNSON.
Recipes 1894 Style |Puddings 1894 Style
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.
