Vintage Recipe: Cerealine Pudding

This is from the 1906 edition of the Boston Cooking School Cookbook and its not a recipe we can really make now. Cerealine were malt flakes commonly sold as cereal in the 19th century. Since it is similar to corn flakes I just used them for this recipe. Yeah it wouldn’t taste the same, but its not all that different.

Photobucket

Original recipe as it reads in the book:

4 cups scalded milk
2 cups cerealine
1/2 cup molasses
1 1/2 tsp salt
1 1/2 tbsp butter

Pour milk on cerealine, add remaining ingredients, pour into buttered pudding-dish, and bake one hour in slow oven. Serve with cream.

So what did I do when I made this? Basically as it was written. I found out that a slow oven is about 325 degrees in modern ovens (link). So what would I change? Uh, I wouldn’t make this recipe again. It tastes like hot, mushy, corn flakes with milk sweetened with molasses. I did NOT like it. Too old-fashioned.

Advertisements

Leave a comment

Filed under Vintage

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s