Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Newark Pudding.

• 1 cup fine bread-crumbs soaked in a pint of the milk.
• 1 quart of milk.
• 5 eggs.
• 2 tablespoonfuls rice-flour.
• ½ lb. raisins seeded, cut in two, and dredged with flour.
• Vanilla or bitter almond extract.
• 2 tablespoonfuls melted butter, and a half-teaspoonful soda.

Beat the yolks light; add the soaked bread-crumbs and milk; stir to a smooth batter, put in the rice-flour, wet up first with cold milk; the reserved pint of milk, the seasoning, butter, the fruit, lastly the whites whipped stiff. Bake an hour in a buttered mould; turn out and pour sauce over it, serving hard sauce also with it.

Or,

You may boil the mixture two hours in a floured cloth or buttered mould.