Every Monday during the month of December I’m going to share new and old family recipes.
Many of you wanted the recipe I mentioned in the last post for “Lemon Chiffon Pudding.” Although my grandmother chose that recipe to be printed in the paper, I have no memory of ever eating this pudding! The recipe does sound pretty yummy, actually. Here you go:
Lemon Chiffon Pudding
- 5 tablespoons flour
- 1 cup sugar
- 3 tablespoons soft butter
- 3 egg yolks, beaten
- 1/4 cup lemon juice
- 1 cup milk
- 1/4 teaspoon salt
- 3 egg whites, beaten stiff
Mix flour, sugar and salt together, add butter, egg yolks, lemon juice and milk. Fold in egg whites.
Bake in a buttered casserole dish set in a pan of warm water, for 35 minutes at 360 degrees. Will form cake top over layer of custard.
(I love that the oven has to be “360 degrees”)
***
Immediately following the pudding recipe, there’s a recipe for “Molasses Creams.” Again, another enigma from the past. I don’t remember Grandma preparing this dish, but she must have thought it was something special. I might as well share it with you, as well. This recipe in particular seems relatively easily modified to be gluten free:
Molasses Creams
- 1/2 cup shortening
- 1/2 cup sugar
- 1 beaten egg
- 1/2 cup molasses
- 1/2 strong hot coffee
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
Mix shortening and sugar together and add egg and molasses. Add coffee alternately with sifted dry ingredients. Pour into greased 9 by 13 inch pan. Bake in a moderate oven about 25 minutes. While warm, frost with powdered sugar frosting.
(I don’t know what “moderate oven” means…sorry)
I love your posting of family recipes. I made a request from all my dad’s side of the family to get together any favorite family recipes that they had so that I could have a collection of them and received some awesome things. My all time favorite item in the stash of recipes I got was a WWII era ball canning book. Absolutely the coolest thing ever for someone to send me as I’m really into canning and growing my own food. I’ll be trying your molasses creams recipe this weekend to see how it turns out. 🙂
Based on baking time and the ingredients, moderate is probably going to be 325 or 350.
I came across this article and wonder if I missed the boat (post) that I would assume you would have made, refering to the school that banned homemade lunches in Chicago. http://news.yahoo.com/blogs/lookout/chicago-school-bans-homemade-lunches-latest-national-food-20110411-092947-380.html
If you did write something on this topic please lead me in that direction, it’s semi-old news but I just happened upon it.
Thanks!
I’m guessing that a “moderate oven” is about 350.
Yep, moderate oven generally indicates about 350 degrees.
The “powdered sugar” frosting could be something as simple as powdered sugar and milk (in your preferred thickness) or a basic buttercream (whipped butter, powdered sugar, milk or other liquid, vanilla, and salt to taste). Based on the amounts of ingredients, I’d guess that this is more a soft bar than a cake, and so I’d opt for the basic buttercream. The great thing about old recipes written like this is that experienced bakers (there were so many more in those days) are expected to do what they like.