Thanksgiving Pudding
Fannie Merritt Farmer Boston Cooking-School Cookbook
(1896 edition)
4 cups Scalded Milk
1 1/4 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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