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Thanksgiving Pudding

Fannie Merritt Farmer Boston Cooking-School Cookbook
(1896 edition)


    4 cups Scalded Milk
    1ΒΌ cups Rolled Crackers
    1 cup Sugar
    4 Eggs
    1/3 cup Melted Butter
    1/2 Grated Nutmeg
    1 teaspoon Salt
    1 1/2 cups Raisins


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.

Brandy Sauce

    1/4 cup Butter
    1 cup Sugar
    2 tablespoons Brandy
    Yolks 2 Eggs
    Whites 2 Eggs
    1/2 cup Milk or Cream

Cream the butter, add sugar gradually, then add brandy very slowly, well beaten yolks, and milk or cream.

Cook over hot water until it thickens as a custard, pour on to beaten whites.

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