Handwritten creamy  pudding recipes and other sweet treat, made
from scratch are free from vintage collections.

Nothing taste better then pudding.  The pudding skim on top was
always my favorite part of the pudding.

I have taken these recipes from those old fashion tin recipe boxes
that mom's use to keep on top their stoves.

Everyone says their mom's cooking is the best.

Here is your chance to compare and draw your own conclusion.  Do
these recipes really stack up to moms?
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Vintage Recipe Books
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Vintage Coconut - 1948
Lemon Puff Pudding

3 Tablespoons soft butter or margarine
1 cup granulated sugar
1/4 cup all - purpose flour
3 eggs separated
2 teaspoons grated lemon rind
1/4 cup lemon juice
1 1/2 cups milk
1/4 teaspoon salt

Mix butter, 1/2 cup of the sugar and flour in mixing bowl.  Add egg yolk,
beat well.  Stir in lemon rind, juice, and milk.  Add salt to egg whites and beat
until stiff.  Gradually beat in remaining 1/2 cup sugar, fold into first mixture.  
Pour into 1 1/2 quart buttered baking dish, set  dish in shallow pan containing
boiling water 1 inch deep.  Bake in 325 oven for one hour.  Cool.  Serve with
or with out topping. Makes 6
Chocolate Pudding

3 Tablespoons Cocoa
3 Tablespoons Cornstarch
2 1/2 cups warm milk
1/2 cup cold milk
1/2 teaspoon salt
1/2 teaspoon vanilla

Sift dry ingredients together.  Ad water to bottom of double boiler and bring to boil.  
Add dry ingredients to top of boiler.  Add liquids ands stir till smooth.  Put on bottom of
boiler and keep stirring until it thickens.  After thickening, cook for 15 minutes.  Remove
from heat and pour into pudding glasses.  Makes about four recipe servings.
Vintage Pudding Recipes
Sugar Plum Pudding from the recipe box of Mrs. Benjamin Criss.   She wrote, this was her
sister's recipe.

Found in a recipe box with the dates of the 50's on every recipe.

1 1/2 cups of sugar
2 cups of flour
1 1/4 teaspoons of soda
1/2 teaspoon of salt
1 teaspoon baking powder
1 teaspoon of nutmeg
1 teaspoon of allspice
1 teaspoon of cinnamon
3/4 cup of shortening, liquid preferred
3 eggs
1 cup of buttermilk
1 teaspoon of vanilla
1 cup of cooked prunes, cut up fine
1 cup of chopped nuts.

Pre heat your oven to 325 degrees.  Sift dry ingredients.  Stir all together in order given.  
Pour into a 13 x 09 inch greased and floured pan.  Bake 45 to 50 minutes.  Meantime prepare
glazed, using 1 cup sugar, 1/2 cup of buttermilk, 1 tablespoon of syrup, 1 stick of butter or
margarine, 1 teaspoon of vanilla.
Boil, and pour over cake while hot.
Rhubarb Pudding

3 cups of diced rhubarb
3/4 cup of light brown sugar, firmly packed
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
1 tablespoon of butter
1/2 cup of white sugar
1 egg, beaten
1/2 cup of all purpose flour
1/4 teaspoon of salt

Place in a greased baking dish and sprinkle the diced rhubarb with
brown sugar, nutmeg and cinnamon.  Cream the butter and sugar
and stir in beaten egg.  Add flour and salt.  Add the flour to the egg
mixture, stirring until smooth.  Spread the batter over fruit and bake
in moderate oven, 350 degrees, for 45 minutes.  Serve warm.
Date Pudding

The name, Gladys Henderson, was written in the top right corner of the
recipe card.
From a California recipe box - the recipe is a little hard to retype; I hope
you understand.

Cream 1 tbs. shortening
Add - 1 cup sugar
Add - 1 egg (beaten)

1 cup chopped dates
1 teaspoon soda in 1 cup boiling water - pour over dates and let cool.

Pour the last 3 ingredients over 1st mixture
Add 1 tsp vanilla
1/2 cup nuts
1 cup flour
Stir well.
Bake in 9 x 9x greased pan at about 375 degrees for 40 to 45 minutes.  
Serve with whipped cream.
Bake at 400 degrees until batter is done.  Approximately 50 minutes.  
Great warm with ice cream or whip cream.
Bread Pudding

2 1/2 cups milk
2 slightly beaten eggs
2 cups 1 inch day old bread cubes
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup seedless raisins, dark or light

Combine milk and eggs; pour over bread cubes.  
Add remaining ingredients; toss lightly to blend.  
Spread mixture in greased 8 x 8 x 2 inch baking
dish.  Set dish in shallow pan on oven rack.  Pour
hot water around it 1 inch deep.  Bake in
moderate oven (350 degrees) about 35 or 40
minutes or till knife inserted halfway between
center and outside edge comes out clean.  Makes
9 servings.
Baked Custard
Hollidaysburg, Pa Recipe
4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
Beaten together

1 quart milk (4 cups)
Scale milk and add very slowly to above mixture, stirring constantly.  Put in
greased baking cups and place in pan of water.  Slow oven for about 30 to 40
minutes. Test with knife which will come out clean when custard is baked.

She wrote this at the bottom of the white piece of paper, "This is the recipe, I
always used and it's good, it maybe a little sweet for you so you can leave out a
little of the sugar.  I put an inch of water in frying pan and then sit the cups in it.  
Be sure to scald (not tepid and not boiled) milk."  She signed simply, D.

My grandmother wrote the following on this plain white sheet of paper, "Plum
, Mrs. Ralph Boggs.  Mt Caramel Hospital.
Beat: 2 Tablespoons Cream and 1 egg
Mix: 1 cup sugar and 2 Tablespoons flour
Combine all.
Fold in: 1 cup nuts and 1 cup dates.
Put in buttered dish and place in pan of hot water in an oven at 350 degrees for 40
To double the recipe, use Pyrex Baking dish.
Bread Pudding Recipe from 1921 Found in a directory
book.  The book list everyones name, what they did for a
living, and where they lived. There were no phone numbers.  
I don't know if this was a sort of phone book or not.  It was
way before my time.  It was from the year 1921, so I am
going to assume the recipe is too.  Found in the Hocking
Hills area near Logan, Ohio

Bread Pudding
Soak 1/2 pint of bread crumbs in a pint of milk, add a beaten
egg, 2 tablespoons of sugar and a pinch of salt.  Beat with a
spoon; heat on the stove till just short of boiling, stirring all the
time.  Put in the cooker an hour and serve with vanilla sauce.

See, I don't even know what a "cooker" is.  Anyone know
what a "cooker" is from 1921?

A reader of the webstie, wrote to say her grandmother, who
was Scottish, used to make a similar dish when she was little
using a pressure cooker.  Hope this helps!
The following recipes came from a 1913 Baking Powder recipe booklet that can be purchased by clicking the
1913 Baking Powder link here. Once this booklet has been purchased these recipes will be gone, they are only
here to entice you to buy the booklet.  Then I get to put new recipe booklets on!  Yea, more vintage recipes!

Porridge Pudding
3 cups cold oatmeal porridge
2 eggs
3 cups milk
1/2 cup sugar
1/2 cup chopped raisins or currants
Mix ingredients and bake about 30 minutes.  Any cold porridges, or boiled rice, can be used in this way, and will give a
variety of delicious dishes easily prepared.  Vanilla or lemon extract or nutmeg can be used for flavoring, and raisins and
currants omitted.

Plum Pudding
1 cup suet, chopped fine
1 cup molasses
3 level teaspoons baking powder
1/2 cup milk
3 cups flour
1 1/2 level teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Mix suet, molasses and milk.  Sift together flour, baking powder, salt, cloves, nutmeg and cinnamon, and add.  Turn into a
buttered mold and steam 3 hours.  Serve with hard sauce.  Note - One and a half cups of chopped raisins can be added to above if
desired, and the whole or part of spices omitted.

One pint good rich milk, 2 eggs (beaten lightly), sweeten to taste, flavor with nutmeg: bake.

Cottage Pudding
1/4 cup butter
1/2 cup sugar
1 egg, well beaten
1 cup milk
2 cups flour
3 level teaspoons baking powder
1/2 level teaspoon salt
Cream the butter, add gradually the sugar and egg.  Sift together thoroughly the flour, baking powder and salt and add
alternately with the milk to the first mixture.  Bake in a moderate oven 35 minutes.  Serve with vanilla or hard sauce.   
Crushed strawberries, raspberries, blueberries, cranberries, and juicy crushed sweetened fruits or jellies and preserves can
be served with this pudding.

Cottage Pudding (Peach)
Make batter as for Cottage Pudding.  Stir in 2 cups sliced peaches, bake in square pan and serve with hard sauce.  Apples, raisins,
currants, pears or any chopped or sliced fruits can be used in a similar way with this batter.

Date Pudding
1 cup molasses
1 cup milk
1/3 cup butter
3 cups flour
4 level teaspoons Baking Powder
1/2 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
3/4 pound dates, cut in pieces
Melt butter and add to the molasses and milk.  Sift together flour, baking powder, salt and spices, and add with dates.  Put into a
buttered mold and steam 2 1/2 hours.  Serve with wine sauce.

Rhubarb Pudding
Butter thin slices of dry bread, lay in bottom of deep pudding pan, then a layer of rhubarb cut in small pieces; sprinkle with sugar,
then another layer of buttered bread and so on until as deep as you wish, with a layer of bread on top.  Cover closely and bake 1/2
hour.  Serve cold with syrup of sugar, butter and a little water.

Rice Pudding
4 cups milk
1/2 level teaspoon salt
1/3 cup rice
1/3 cup sugar
Grated rind half lemon
Wash rice, mix ingredients, and pour into buttered pudding dish.  Bake 3 hours in a very slow oven, stirring three times during first
hour of baking to prevent rice form setting.  Raisins or currants added to the above will give variety.

Snow Balls
1/2 cup butter
1 cup sugar
2 level teaspoons Baking Powder
2 1/4 cups flour
1/2 cup milk
4 egg whites
Cream butter and sugar, add milk, and four and baking powder sifted together, Then egg whites, beaten until stiff.  Steam in
buttered cups 35 minutes.  Serve with fruit preserves.
Read, "The Story of the Missing Cookie Jar" by
PenVampyre.  A delightful little Christmas story with
mouthwatering  recipes for the most wonderful time of
the year!

Read "
Santa and the Magic Key".  An entertaining
story for the holidays, plus recipes for your Christmas.  
A story by Robin Wallace.

Read "Easter and Where NOT to Hide Eggs"  
Memories of Easters past and a few vintage recipes.

Logan's Halloween Story -
The original story won first
place in sixth-eighth grade division of Southeastern
Middle School, 2005 by Logan Lyon.

Food and Genealogy.  A story By Robin L. Wallace.  
Our lives, our families, our very history's are defined by
the foods we eat.

Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father
and his version of Kickapoojoyjuice.