This section is from the book "A Laboratory Manual Of Foods And Cookery", by Emma B. Matteson. Also available from Amazon: A Laboratory Manual of Foods and Cookery.
Place cups in a steamer or in pan of boiling water. Place towel under cover to absorb moisture.
Ingredients:
1 c. sugar 1/2 c. boiling water
Method:
Melt sugar in iron pan over a low flame. Move gently with a knife and occasionally change position of pan to prevent burning the sugar. When the sugar has melted to a brown sirup, add the boiling water and simmer a little longer. Strain.
Caramel Custard I Prepare caramel and add it to the scalded milk. Note : The caramel is in the custard.
Prepare caramel and divide it equally among the custard cups. Place a spoon in the cup and pour the custard slowly down it. This keeps the two from mixing.
Note : The caramel is a sauce for the custard, when turned out.
Custard
Ingredients:
1 pt. milk 4 tbsp. sugar
2 eggs or 4 yolks 1/8 tsp. salt
1/2 tsp. vanilla
Chocolate Custard 1/2 oz. chocolate to 1 pt. milk
Melt chocolate in a double boiler and add the scalded milk to it a teaspoonful at a time until smooth. The remainder may be added rapidly.
Note : Follow directions carefully so the chocolate will not separate.
Floating Island
Soft custard served in glasses with meringue on top. Garnish with jellies or cherries.
Ingredients:
1/4 c. rice or pearl tapioca 2 c. milk 2 eggs
2/3 c. sugar 1/4 tsp. salt 1 tsp. vanilla
Method:
Cook soaked tapioca or rice in the scalded milk. Proceed as for plain custard.
a. Cook in double boiler as a soft custard.
b. Bake in buttered pudding dish as a baked custard.
Soak stale bread crumbs from inside of loaf in scalded milk 30 minutes. Prepare custard with other ingredients. Bake in buttered pudding dish as a baked custard.
Save whites of eggs for a meringue.
Ingredients:
2 c. crumbs 1 qt. milk 1/3 c. sugar
1/2 tsp. salt
2 eggs grated nutmeg
1 c. raisins or currants
Spread a baked bread pudding with jam or jelly before placing meringue on top.
Ingredients:
2 oz. chocolate 1 tsp. vanilla and ingredients for plain Bread Pudding
Material | Measure | Weight Grams | Protein Grams | Fat Grams | Carbohydrate Grams | Total Calories | $ Cost | Calcium (Calc. as CaO) Grams | Phosphorus (Calc. as P2O5) Grams | Iron Grams |
Milk . . . | 2 C. | 443.2 | 14.62 | 17.7 | 22.16 | 306 | .045 | .70 | .92 | .001 |
Eggs . . . | 2 | 98.1 | 13.14 | 10.3 | 145 | .06 | .087 | .348 | .0027 | |
Sugar . | 4 tbsp. | 51.2 | 51.2 | 20 | .007 | |||||
Salt . . . | 1 1/8 tsp. | |||||||||
Nutmeg . | 1/4 tsp. | |||||||||
Total, cooked | 4 1/4 c. | 574.3 | 27.76 | 28.02 | 73.36 | 471 | .112 | .787 | 1.268 | .0037 |
100-Calorie Portion | 1 c. | 120.6 | 5.82 | 5.8 | 15.4 | 100 | .023 | .165 | .266 | .0007 |
 
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