Thanksgiving Pudding I
Ingredients
- 4 cups scalded milk
- 1¼ cups rolled crackers
- 1 cup sugar
- 4 eggs
- ⅓ cup melted butter
- ½ grated nutmeg
- 1 teaspoon salt
- 1½ cups raisins
Steps
- Pour milk over crackers and let stand until cool; add sugar, eggs slightly beaten, nutmeg, salt, and butter; parboil raisins until soft, by cooking in boiling water to cover; seed, and add to mixture; turn into buttered pudding-dish and bake slowly two and one-half hours, stirring after first half-hour to prevent raisins from settling; serve with Brandy Sauce.
More recipes with milk, crackers, eggs, butter, nutmeg or raisins
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.