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: Poor Man’s Pudding

If a very economical dessert is desired, poor man’s PUDDING should be tried. However, this requires considerable fuel and some care in its preparation, for it needs long, slow cooking in order to make it a good PUDDING, but when it is properly made it is a very delicious dessert. If a coal stove is used, it is a good plan to make such a dessert as this on a day when the stove is heated for ironing or for some other purpose that requires the use of fuel covering a long period of time.

(Sufficient to Serve Six)

  •  1 c. rice
  •  2/3 c. sugar
  •  1 tsp. salt
  •  Nutmeg
  •  Lemon rind
  •  2 qt. milk
  •  1/2 c. raisins

Wash the rice in the usual way and place it in a baking dish. Add the sugar, salt, a grating of nutmeg, and a few thin slices of lemon rind. Pour in the milk, place in a slow oven, and bake for several hours. Stir frequently to prevent the top surface from browning, and if there is any possibility of this occurring, cover the baking dish with a cover. One hour before the PUDDING has finished baking, clean the raisins and add them. When done, remove from the oven, cool, and serve. When the PUDDING is served, the grains of rice should be whole and the liquid should be of a CREAMy consistency. If the PUDDING is too dry when cool, add a little more milk and return to the oven for a few minutes.

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

Recipe: Rasin Pudding

Soak one-half cup of raisins in boiling water for one hour. Drain and then add two ounces of candied citron, and sufficient stale bread to make one cup of crumbs. Put all through the food chopper. Place in a bowl and add

  • One cup of brown sugar,
  • One cup of flour,
  • One tablespoon of baking powder,
  • Juice of one lemon,
  • Grated rind of one-half lemon,
  • Yolks of two eggs,
  • One cup of milk,
  • Three tablespoons of shortening.

Beat to thoroughly mix and then cut and fold in the stiffly beaten whites of two eggs. Pour into well-greased and floured one-quart mould. Place the mould deep in a pan Containing sufficient boiling water to cover the mold two-thirds of its depth. Place in the oven and bake for fifty minutes in a moderate oven. Unmould and serve with Saboyon Sauce.

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

Recipe: Lemon Pudding

Heat three-quarters cup of milk to the scalding point and then add

  • One tablespoon of butter,
  • Five tablespoons of sugar.

Pour over one-half cup of fine bread crumbs and then cool, and add

  • Yolk of one egg,
  • Juice of one-half lemon,
  • Grated rind of one-quarter lemon,
  • One-quarter cup of water.

Mix thoroughly before adding to the scalded bread crumbs. Pour into a small baking dish and bake in a moderate oven for twenty minutes.
Make a fruit whip of

  • One-half glass of apple jelly,
  • White of one egg.

Beat until mixture will hold its shape. Pile on PUDDING and brown in the oven for five minutes. Set aside to cool.

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

Recipe: Plumb Pudding, Romany Style

  • One cup of cooked oatmeal,
  • One cup of seedless raisins,
  • One cup of dried peaches, put through food chopper,
  • One cup of peanuts put through food chopper,
  • One-quarter cup of citron put through food chopper,
  • Two teaspoons of cinnamon,
  • One teaspoon of allspice,
  • One teaspoon of nutmeg,
  • One cup of syrup,
  • One egg,
  • One glass of jam or apple jelly.

Mix and then pack into moulds, one-pound coffee can or tie it in a PUDDING cloth. Boil for two hours.

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

Recipe: Chocolate Rice Pudding

Wash one-half cup of rice in plenty of warm water and then place two and one-half cups of boiling water in a Saucepan and add the rice. Cook until the rice is soft and the water absorbed. Now place three ounces of chocolate, cut into fine pieces, in one quart of milk. Bring to a boil and then add

  •     Three-quarters cup of sugar,
  •     One-half teaspoon of cinnamon extract,
  •     Two teaspoons of vanilla,
  •     Two tablespoons of butter,
  •     The prepared rice.

Mix well and then pour into a baking dish and bake for forty minutes in a moderate oven. Stir frequently.

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

Recipe: Rice Pudding

Wash one-half cup of rice in plenty of cold water. Place in a Saucepan and add three cups of boiling water. Cook slowly until water is absorbed and then grease a baking dish well. Pour rice in a bowl and add

  • Two cups of milk,
  • One yolk of egg,
  • One-half cup of sugar,
  • One-half teaspoon of nutmeg,
  • One-half teaspoon of salt.

Mix well and pour in a baking dish and bake in a slow oven for thirty-five minutes. Cook and then place the left-over white of egg and one-half glass of jelly in a bowl and beat until it will hold its shape. Use as a whip for the PUDDING.

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