Thursday, September 28, 2017

Popcorn Bread Pudding (1887)

"Crush 5 quarts of popped corn with a rolling pin. Run it through a coffee mill to make it fine. This will make 5 pints of coarse meal.

"Mix this with 4 pints of sweet milk and set on the back of the stove to soak for 2 hours or more. Add 2 beaten eggs, sugar, raisins, and spices to taste. Also add salt and vanilla to taste.  

"Boil a few minutes, stirring well to mix all the ingredients well. Pour into baking dish and bake about 1 hour at 350 degrees.  Serve hot.

"In making this dish, I would proceed as though making a custard. I rather imagine it would be good cold as well as hot. The "back of the stove" is, of course, the old iron kitchen range.

"This recipe is taken from an 1887 pioneer Nebraska cookbook. I was born at Long Pine, Nebraska, October 9, 1910."

(Origin - "Cookery Now and Then - 1776 to 1976" by the Daughters of the American Revolution, Sacramento chapter, 1976.  Recipe was by Mrs. D. Beverly Hughes of Elk River, Idaho)

More "Lost" Recipes from before 1900
Acorn Bread (1776)

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