1878 Dessert Recipes
Sweet treats at The People’s Friend from 1878
We have some delicious mouthwatering dessert recipes in our August 25 issue, which I really enjoyed reading.
But sweet treats are nothing new for the “Friend”!
Whilst looking through our archives, I came across three pudding recipes from 1878 that intrigued me. I’m not sure I’m brave enough to try them, but I couldn’t resist sharing them here. I love the vague and brief way these archive recipes are written – they certainly leave plenty to the imagination!
Lemon-bread Puddings
Take two cups of chopped bread and the rind of one lemon; chop the lemon very fine; one cup of sugar, one of sweet milk, one whole egg, and the yolks of two more. Bake in a two-quart basin; when done spread over the jelly; beat the white of two eggs to a stiff froth, and spread over the jelly; put in the oven to brown a little, and it is ready to serve.
Cocoanut Pudding
Soak three tablespoonfuls tapioca in cold water overnight; boil one quart of milk, add tapioca and boil five minutes; then add yolks of four eggs, three tablespoonfuls desiccated cocoanut; boil ten minutes; turn into a dish to cool, beat the whites and two tablespoonfuls of sugar to a foam; spread on the top and scatter over with cocoanut; set in the oven to brown a little.
Brown Betty
One cup bread crumbs; two cups chopped apples (tart); half cup sugar; one teaspoon cinnamon; two tablespoonfuls butter. Butter a deep dish and put in a layer of apples; sprinkle with sugar; a few bits of the butter and a little cinnamon; proceed in this manner putting a layer of crumbs between each and on the top; bake three-quarters of an hour and eat with sugar and cream.
