Thanksgiving Pudding I
A dish that leans on scalded milk and rolled crackers.
contains dairycontains eggs
Ingredients
US
Metric
- 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
Make it lactose-friendly
- 4 cups scalded milk → lactose-free milk, oat milk, or almond milk
- ⅓ cup melted butter → plant butter, ghee (mostly lactose-free), or olive oil
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.
Nutrition (estimated, per serving)
| Calories | 420 |
|---|---|
| Protein | 9.0 g |
| Fat | 16.3 g |
| Carbs | 63.3 g |
| Fiber | 2.4 g |
| Sodium | 449 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States