This recipe was written on a lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side). You’ll notice directions at the bottom for beating flour, sugar & butter, I think this is for sprinkling over top the blueberries.

Blueberry Pudding
350° for 50 min.

1 1/4 c. flour
1/4 tsp. b. powder
1/2 ” salt

In small mixing bowl & mix

1/4 c. butter or margarine
1/4 c. sugar
1 egg
1 tsp. vanilla

And add dry ingred. alternately with 1/2 c. milk

Pour into bottom 8″ sq. baking dish sprayed with Pam. Top with 1 pt. of fresh or frozen blueberry

beat with used beaters

1/4 c. butter
1/4 c. sugar
1/4 c. flour

This recipe was clipped from a newspaper and taped onto an index card, date unknown. Recipe is typed below along with a scanned copy. There is a handwritten correction that I left in place but also noted the original instruction.

Date Pudding

One cup chopped dates
One cup boiling water
One tsp. soda
One cup sugar
1/3 cup butter (RecipeCurio Note: originally stated One tbsp. butter, melted)
One egg, well beaten
One and one-half cups flour
One-half cup chopped nuts
One teaspoon vanilla

Pour water over baking soda and dates; let stand until cool. Add remaining ingredients; pour into shallow pan and bake in preheated 350-375-degree oven about 35 minutes.

This is a recipe clipped from a box of Post’s Grape-Nuts cereal and found in a large collection of recipes. There’s no date on the clipping but it does say it’s one of the most popular recipes of theirs in the past 60 years. Grape-Nuts was on the market in the late 1800’s (1897), so that would date this recipe to the late 1950s or early 1960’s. Recipe is typed below along with a scanned copy.

Another GRAPE-NUTS Greatest Recipe

One of the six most popular recipes in Grape-Nuts’ 60-year history.

GRAPE-NUTS PUFF PUDDING

1 teaspoon grated lemon rind
1/4 cup butter
1/2 cup sugar
2 egg yolks, well beaten
3 tablespoons lemon juice
2 tablespoons flour
1/4 cup Grape-Nuts
1 cup milk
2 egg whites, stiffly beaten

Cream lemon rind and butter together until well blended; add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add lemon juice, flour, cereal, and milk, mixing well. (Mixture will look curdled, but this will not affect finished product.) Fold in egg whites. Turn into greased baking dish and place in pan of hot water. Bake in slow oven (325°F) 1 hour and 15 minutes. When done, pudding has a cake-like layer on top with custard below. Serve warm or cold with plain or whipped cream. Serves 6.

Note: If desired, 1/2 cup honey may be substituted for the sugar.

Surprise Apple Pudding
Homemaker’s Time

9″ sq. pan (greased)
375°F oven for 45-50 mins.

Place in bottom of pan 2 c. apples, peeled & sliced (1/4 c. sugar)

Cream

2 Tbsp. margarine
1/2 c. sugar
1 egg
1 tsp vanilla

Sift together

1 c. flour
1 1/2 tsp. b. powder
1/8 tsp. salt

Alternate dry ingredients with 3/4 c. milk into creamed mixture.

Top with

1 1/2 c. sour cream & 1 c. brown sugar, firmly packed.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Apple pudding

3/4 cup sugar
1 egg, beaten
1/2 cup flour
1/2 tsp. salt
1 tsp. baking powder
1 cup finely chopped apple
1/2 cup chopped nuts
1 tsp. vanilla

Add sugar to eggs. Beat well and add dry ingredients. Add remaining ingredients and bake in an ungreased 9-inch square pan in a 350 degree oven 35 to 40 minutes. May be served warm or cold with whipped ice cream on top.

This handwritten recipe comes from a large collection, date unknown. Recipe is typed below along with a scanned copy.

Quick Apple Pudding (Mayme’s)

1 1/2 cups coarse graham crackers crumbs
4 tbsp. chopped nuts
3/4 cups brown sugar
3/4 tsp. cinnamon
1 1/2 tsp. lemon rind
juice of 1/2 lemon
3 cups apple sauce
6 tbsp. melted butter

Combine graham crackers, walnuts, sugar, cinnamon, lemon rind. Pour apple sauce in shallow dish. Sprinkle with graham crackers mixture. Pour melted butter over top and sprinkle lemon juice over top of graham cracker. Bake in hot oven 400° for 20 min. Serve with whipped cream.

This old handwritten recipe has been used quite a lot, the sides are well worn and there are plenty of notes provided. There are measurements for a double batch and I included those in (brackets) beside the ingredients. There’s also a nice vanilla sauce recipe included to serve over the baked pudding. Recipe card is typed below along with a scanned copy.

Apple Pudding
Bake 350° – 30 min or longer

pinch salt
1 c. sugar (2 c)
1 c. flour (2 c)
1/2 c. shortening (1 c)
1 c. nuts
1 egg, well beaten (2 eggs)
2 1/2 c chopped fine apples (4 large apples 5 c apple)
1 teas cinnamon (2 teas cinnamon)
1 teas nutmeg (2 teas nutmeg)
1 teas soda (2 teas soda)
1 teas vanilla (2 teas vanilla)

Mix like pie dough, add beaten egg & nuts, chopped apple, vanilla.

*I use 1/2 Recipe

Make vanilla sauce to pour over baked pudding

1 c. sugar
2 table corn starch
2 c. boil water
4 T butter
2 teas vanilla or lemon juice
(small grater) 8″ square pan

*P.S. I used 4 c gr. apples for double recipe

This handwritten recipe was found in a large collection, date unknown. It also includes a recipe for Butter Sauce to serve over the pudding. Recipe is typed below along with a scanned copy (front side only).

Apple Pudding

cream together:

1 c sugar
1/4 c shortening

Add to above mixture:

1 egg
1 c flour
1 tsp soda
1 tsp cinnamon
1/4 tsp salt

3 small grated apples
1/4 cup chopped nuts (we like peanuts)

(doubled) Pan: 9×13 or two 8×8
(single) 1 – 8×8 pan
Bake 350° – 45″

Butter Sauce

1/4 c butter
1 2 cup w. sugar
1/2 c. b. sugar
1/2 c. cream
1 tsp vanilla

Mix & bring to boil. Serve hot over warm pudding.

Serves 8-10.