Baked Mocha Rice Pudding with Coffee (1969)

• 1/3 cup Uncle Ben's converted rice
• 1-1/2 cups strong coffee
• 1 tbspn butter
• 2 eggs, well beaten
• 1 cup milk
• 1/3 cup dark corn syrup
• 1/3 cup sugar
• 1/2 tspn vanilla
• 1/8 tspn salt
• Cinnamon

Place uncooked rice in coffee in double boiler.  Cook approximately 35 minutes or until rice is tender.

Add butter, then combine thoroughly with remaining ingredients.  Pour into buttered 1-quart baking dish. Sprinkle with cinnamon, and set in pan of warm water.

Bake in 350 degree oven for about 50 minutes, or until knife inserted in center comes out clean.  Serve hot or cold, with whipped or light cream.  Serves four.

(Origin - "Uncle Ben's The Magic of Rice Cookbook," a Benjamin Company/Rutledge Book, 1969)

More "Lost" Coffee Recipes
Beef Stroganoff with Coffee (1981)

Coconut Coffee Fudge (1949)

Maple Coffee Tapioca (1946)

Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

New Orleans Holiday Pudding with Rum, Brandy (1941)

• 1 cup dark New Orleans molasses
• 1 1/2 cups heavy cream
• 3 cups flour
• 1/4 cup brandy
• 1/4 cup rum
• 1/3 cup Sherry
• 1 tspn baking powder
• 1/2 tspn allspice
• 1/2 tspn cinnamon
• 1/2 tspn cloves
• 1 tspn mace
• 1 tspn salt

Mix molasses and cream.  Sift together the flour, baking powder, spices, and salt.  Stir in gradually to molasses and cream mixture.

Mix in brandy, rum, and Sherry wine.  Pour into buttered baking dish, set in a pan of hot water, and bake in moderate oven (350 to 375 degrees) for 2 hours.  

Serve with Sea Foam Sauce (below).  Serves 4 to 6.

Sea Foam Sauce

• 4 egg whites
• 1 1/2 cups honey
• 1/2 cup Port or Sherry wine

Beat egg whites until very dry. (They should remain in bowl when it's inverted.) Place dish of honey in hot water until it can be very easily poured.  Add wine to the honey, and stir thoroughly into beaten egg whites.  Chill well before serving.  Yields about 4 cups.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

More "Lost" Pudding and Mousse Recipes
Coffee Mousse (1885)

Maple Coffee Tapioca (1946)

Coffee Mousse (1885)

• 10 egg yolks
• 4 egg whites
• 4 tbspns sugar
• 3 tbspns, strong black coffee
• 1/4 tspn, coffee extract
• 1/2 cup plus 2 tbspns whipped cream

(Measurements above have been adjusted to 21st-century standards.) 

"12 yolks of eggs, 4 whites, 2 large tablespoonfuls of castor sugar, 2 large tablespoonfuls of strong coffee, also little coffee coloring or essence. 

"Whip over boiling water till warm, then take off and whip till cold, and add a teacupful of whipped cream.  Whip these together well.  

"Put in a mold, and place in the cave  to freeze for about 2 1/2 hours.  To turn out, dip mold in cold water."

(Origin - Originally published in 1885 as "The Book of Ices" by A.B. Marshall. Republished in 1976 by The Metropolitan Museum of Art as "Ices Plain and Fancy.") 

Also from "Ices Plain and Fancy"

Tangerine Cream Ice (1885)

Maple Coffee Tapioca (1946)

• 1/2 cup strong coffee
• 1/2 cup minute tapioca
• 1-1/2 cups brown sugar
• 2-1/2 cups water
• 1/2 tspn vanilla
• Pinch of salt

Cook in double boiler, stirring frequently until thickened to taste. Serve with whipped heavy cream.

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Edith R Ginn.) 

More Pocono Kitchens Recipes

Hot Dandelion Dressing with Bacon (1946)

Banana Fritters with Lemon (1946)

Orange Milk Sherbet (1946)

Honey Sweet Potatoes with Corn Flakes (1946)