Barry’s Forgotten Recipes: Custards and Pudding Category (70 recipes)

Mother and Daughter Baking in the Kitchen

Rediscover the smells and tastes of your ancestors’ kitchen.

Barry’s Forgotten Recipes is about sharing cookbooks and recipes of our ancestors. From generation to generation, family and friends came together for the main meal of the day and for conversation. Renew the powerful memories of smell, taste, and sharing food.  Remember the traditions that linked generations.

Recipes in this sampling represent over 50 cookbooks from 1832 to 1928 and are represented exactly as they were presented in in the original cookbook.  No correction has been made for grammar, spelling, or punctuation. The recipes are provided for your enjoyment. If you choose to try any recipes, you do so at your own risk without guarantee of satisfaction.

Search suggestions: Barry’s Forgotten Recipes are organized by category. When you click on a category, you will be presented with recipes.  There are three ways to view the recipes:

  1. Click on the listing below and you will be taken to the recipe.
  2. Scroll and page through recipes in the desired category.
  3. In the search box, enter key ingredient (Example: lobster or oatmeal) or type of dish (Example: casserole or turnovers) for which you are looking and click search.  You will be presented with list of options.

Category Recipes

  1. Recipe: A Rice Plum Pudding
  2. Recipe: A Squash Pudding
  3. Recipe: Almond Pudding
  4. Recipe: Apple Pudding
  5. Recipe: Apple Pudding (Baked)
  6. Recipe: Apple Snow
  7. Recipe: Baked Custard
  8. Recipe: Banana and Apricot Mousse
  9. Recipe: Banana Rice Pudding
  10. Recipe: Blackberry Pudding
  11. Recipe: Boiled Rice Pudding
  12. Recipe: Boston Cream Pie
  13. Recipe: Bread Pudding
  14. Recipe: Bread Pudding for A Family
  15. Recipe: Brown Betty
  16. Recipe: Caramel Custard
  17. Recipe: Caramel Mousse
  18. Recipe: Caramel Pudding
  19. Recipe: Cherry Custard
  20. Recipe: Chocolate Bread Pudding
  21. Recipe: Chocolate Mousse
  22. Recipe: Chocolate Mousse
  23. Recipe: Chocolate Pudding
  24. Recipe: Chocolate Pudding
  25. Recipe: Chocolate Rice Pudding
  26. Recipe: Christmas Pudding
  27. Recipe: Coconut Corn Starch Custard
  28. Recipe: Corn Starch Custard
  29. Recipe: Cottage Pudding
  30. Recipe: Cottage Pudding
  31. Recipe: Cream Tapioca Pudding
  32. Recipe: Floating Island Custard
  33. Recipe: French Cream Custard
  34. Recipe: Fresh Fruit Pudding
  35. Recipe: Fruit Cup Custards
  36. Recipe: Indian Pudding
  37. Recipe: Lemon Pudding
  38. Recipe: Lemon Pudding
  39. Recipe: Maize Pudding
  40. Recipe: Minute Tapioca Custard
  41. Recipe: Mrs. Armstrong’s Chocolate Pudding
  42. Recipe: Peach Crumb Pudding
  43. Recipe: Pierrot Pudding
  44. Recipe: Pineapple Mousse
  45. Recipe: Plumb Pudding, Romany Style
  46. Recipe: Pocono Pudding
  47. Recipe: Poor Man’s Pudding
  48. Recipe: Potato Pudding
  49. Recipe: Potato Pudding
  50. Recipe: Pudding Sauces
  51. Recipe: Pumpking Pudding
  52. Recipe: Rasberry Crumb Pudding
  53. Recipe: Rasin Pudding
  54. Recipe: Rasin Puff
  55. Recipe: Raspberry Cup Custard
  56. Recipe: Rice Custard
  57. Recipe: Rice Pudding
  58. Recipe: Snow Pudding
  59. Recipe: Snow Pudding
  60. Recipe: Soft Custard
  61. Recipe: Steamed Apple Pudding
  62. Recipe: Steamed Fig Pudding
  63. Recipe: Steamed Ginger Pudding
  64. Recipe: Suet Fruit Pudding
  65. Recipe: Suet Pudding
  66. Recipe: Sweep Potato Pudding
  67. Recipe: Tapioca Custard
  68. Recipe: Topicoca Pudding
  69. Recipe: Vanilla Pudding
  70. Recipe: Yam Pudding

Recipe: Raspberry Cup Custard

Wash and drain one box of raspberries. Place in a Saucepan and add

  • One pint of water,
  • One cup of sugar.

Bring to a boil and cook until the berries are soft. Rub through a fine sieve. Cool. Now place three eggs in a mixing bowl and add the raspberries and beat the mixture to thoroughly blend. Pour into CUSTARD cups and set the cups in a pan Containing water. Bake in a slow oven until firm in the centre.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Cherry Custard

Stone one-half pound of cherries and then place in a Saucepan and add

  • One cup of sugar,
  • One-half cup of water.

Cook slowly until the fruit is tender and then measure and place

  • Two cups of the prepared cherries,
  • One cup of milk,
  • Three eggs,

in a bowl and beat to thoroughly mix. Pour into CUSTARD cups and then set in a pan of warm water and bake in a moderate oven until firm in the center.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Minute Tapioca Custard

Minute tapioca does not require soaking nor as long cooking as pearl tapioca, for the pieces of tapioca being much smaller may be more quickly penetrated by both heat and moisture. Then, too, a smaller proportion of it is required to thicken the same amount of milk.

MINUTE-TAPIOCA CUSTARD
(Sufficient to Serve Six)

  •  2 c. milk
  •  2 Tb. minute tapioca
  •  1 egg
  •  1/4 c. sugar
  •  1/2 tsp. salt
  •  Vanilla

Heat the milk in a double boiler, add the tapioca, and cook for 15 or 20 minutes. Beat the egg, add to it the sugar and salt, and pour the hot tapioca gradually into this. Flavor with vanilla, turn into a buttered baking dish, place in the oven in a pan of water, and bake for 20 to 30 minutes. Cool and serve.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Tapioca Custard

If something different in the way of a tapioca dessert is desired, tapioca CUSTARD will no doubt be very acceptable. This dessert has the consistency of a baked CUSTARD Containing tapioca, and in preparation and proportion that is really what it is.

TAPIOCA CUSTARD
(Sufficient to Serve Six)

  •  1/2 c. tapioca
  •  2 c. milk
  •  2 eggs
  •  2/3 c. sugar
  •  1 tsp. salt
  •  1/2 tsp. vanilla

Soak the tapioca for 4 or 5 hours and drain off the water. Cook the tapioca and the milk in a double boiler until it is transparent and remove from the fire. Beat the eggs and to them add the sugar, salt, and vanilla, and stir this into the tapioca. Turn into a buttered baking dish and bake until the CUSTARD mixture is set. Cool and serve.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Rice Custard

A very good way in which to use left-over rice is to make a rice CUSTARD of it. If no cooked rice is on hand and rice is to be cooked for some other dish, it is not a bad plan to increase the amount slightly and use what remains for rice CUSTARD. The best method of preparing rice for this dessert it to steam it, but boiled or Japanese rice may also be used.

RICE CUSTARD
(Sufficient to Serve Six)

  •  2 eggs
  •  1/2 c. sugar
  •  1-1/2 c. hot milk
  •  1/4 tsp. salt
  •  1/4 tsp. grated nutmeg
  •  2 c. steamed rice

Beat the eggs and to them add the sugar, hot milk, salt, and nutmeg. Pour this mixture over the rice. Place in a buttered baking dish, set the dish in a pan of warm water, and bake in a moderate oven until the CUSTARD is set. This will probably require about 45 minutes. Cool and serve.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Coconut Corn Starch Custard

The flavor of coconut in CUSTARD is agreeable, but the toughness of this ingredient with a soft CUSTARD is not always acceptable. In the preparation of the CUSTARD given in the accompanying recipe, the idea is to obtain the flavor without the use of the coconut in the CUSTARD.

COCONUT-CORN-STARCH CUSTARD
(Sufficient to Serve Four)

  •  1 pt. milk
  •  2 Tb. corn starch
  •  1/2 c. coconut
  •  1/4 c. sugar
  •  1/8 tsp. salt
  •  1 egg
  •  Vanilla

Heat the milk in a double boiler, retaining enough of it to moisten the corn starch. Put the coconut into the milk while it is hot, and allow it to remain for 5 or 10 minutes after the milk has become heated. Then strain through a ricer or a strainer to remove all the liquid possible, and return the milk to the double boiler. Mix the sugar and salt with the corn starch and moisten with the cold milk. Add this to the hot milk and cook for 20 or 30 minutes after it has thickened. Beat the egg and add a little of the hot material to it; then pour it into the double boiler and cook for a minute or two, or until the egg has thickened. Flavor with a few drops of vanilla, remove from the fire, cool, and serve.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)