Thoroughly clean as many damsons as desired, break
the skins with a fork, put into jars to stew in the oven
until tender, sprinkling some sugar over. When
quite soft allow them to cool, then rub through a sieve ;
and to every pound of fruit add nine ounces of sugar.
Put them in the preserving-pan (rinsed out with cold
water first), and boil until it is set. A few of the
kernels blanched and sprinkled in when boiling is an
improvement.
245. Date Pudding (Steamed).
Ingredients .
Eight ounces of stoned Dates.
Eight ounces of Bread- or Rusk
crumbs.
Two ounces of Albene.
Three whites of
One gill of Milk.
One ounce of Sugar.
Clean and stone the dates and cut them into four ;
make the milk hot, put the Albene in the milk, and pour
it over the bread-crumbs ; let it stand for five minutes,
then add the dates, and mix well. Whip the whites of
the eggs to a stiff froth; add all together, and steam for
three and a half hours. Serve with sweet sauce.
SWEETS
123
246. Fig and Apple Tart.
Ingredients .
Half a pound of Figs. I Three ounces of Sugar.
Half a pound of Apples. | Half a pint of Water.
Paste.
See that the figs are quite clean, then put them in an
enamelled stewpan with the sugar and water. Bring
them very quickly to boiling-point, then put them
where they will just simmer very gently, keeping the
pan covered for an hour and a half. Now turn them
into a tart-dish and add the apples, which must be
weighed after they are peeled and sliced. Mix them
together and cover them with a paste made according
to recipe for “ Paste, Puff for Tarts and Tartlets.”
Bake in a hot oven. Raise the crust gently when it is
sufficiently baked, and look whether the apples are tender,
if they are not, let the tart stand on the top of the stove
for a few minutes to finish them.
247. Fig Pudding (No. i).
Ingredients .
Eight ounces of Figs.
Eight ounces of Bread- or Rusk
crumbs.
Half a pint of Milk.
Six ounces of Butter, or Albene.
One ounce of Sugar.
One tablespoonful of Treacle.
Warm the treacle and milk together, chop the figs
very fine. Mix the sugar and butter together ; add to
the other ingredients, and mix very carefully. Steam
in a buttered basin one hour and a half.
124 THE APSLEY COOKERY BOOK
248. Fig Pudding (No. 2).
Ingredients.
Four ounces Bread-crumbs.
Three ounces of Figs.
One tablespoonful of Sugar.
Half a Lemon rind.
Two whites of Eggs.
Half a pint of Milk.
Chop the figs into small pieces and mix well with the
bread-crumbs, sugar, and lemon rind (grated). Whip
the whites of the eggs to a stiff froth, add to the milk,
and mix all well together ; pour into a well-buttered
basin, and steam for three hours.
249. Fruit Jelly.
Ingredients .
Quarter of an ounce of Agar Agar.
Half a pint of Water.
Half a Lemon.
One pint of mixed cooked Fruits.
One wineglassful of White Wine.
Eight ounces of lump Sugar.
Three whites of Eggs✪ Date Pudding (Steamed).
Page 57 · 5 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Thoroughly clean as many damsons as desired, break the skins with a fork, put into jars to stew in the oven until tender, sprinkling some sugar over. When quite soft allow them to cool, then rub through a sieve ; and to every pound of fruit add nine ounces of sugar. Put them in the preserving-pan (rinsed out with cold water first), and boil until it is set. A few of the kernels blanched and sprinkled in when boiling is an improvement.
245. Date Pudding (Steamed).
Ingredients .
Eight ounces of stoned Dates. Eight ounces of Bread- or Rusk crumbs.
Two ounces of Albene. Three whites of Eggs. One gill of Milk.
One ounce of Sugar.
Clean and stone the dates and cut them into four ; make the milk hot, put the Albene in the milk, and pour it over the bread-crumbs ; let it stand for five minutes, then add the dates, and mix well. Whip the whites of the eggs to a stiff froth; add all together, and steam for three and a half hours. Serve with sweet sauce.
246. Fig and Apple Tart.
Ingredients .
Half a pound of Figs. I Three ounces of Sugar.
Half a pound of Apples. | Half a pint of Water.
Paste.
See that the figs are quite clean, then put them in an enamelled stewpan with the sugar and water. Bring them very quickly to boiling-point, then put them where they will just simmer very gently, keeping the pan covered for an hour and a half. Now turn them into a tart-dish and add the apples, which must be weighed after they are peeled and sliced. Mix them together and cover them with a paste made according to recipe for “ Paste, Puff for Tarts and Tartlets.” Bake in a hot oven. Raise the crust gently when it is sufficiently baked, and look whether the apples are tender, if they are not, let the tart stand on the top of the stove for a few minutes to finish them.
247. Fig Pudding (No. i).
Ingredients .
Eight ounces of Figs.
Eight ounces of Bread- or Rusk crumbs.
Half a pint of Milk.
Six ounces of Butter, or Albene. One ounce of Sugar.
One tablespoonful of Treacle.
Warm the treacle and milk together, chop the figs very fine. Mix the sugar and butter together ; add to the other ingredients, and mix very carefully. Steam in a buttered basin one hour and a half.
248. Fig Pudding (No. 2).
Ingredients.
Four ounces Bread-crumbs. Three ounces of Figs.
One tablespoonful of Sugar.
Half a Lemon rind. Two whites of Eggs. Half a pint of Milk.
Chop the figs into small pieces and mix well with the bread-crumbs, sugar, and lemon rind (grated). Whip the whites of the eggs to a stiff froth, add to the milk, and mix all well together ; pour into a well-buttered basin, and steam for three hours.
249. Fruit Jelly.
Ingredients .
Quarter of an ounce of Agar Agar. Half a pint of Water.
Half a Lemon.
One pint of mixed cooked Fruits.
One wineglassful of White Wine. Eight ounces of lump Sugar. Three whites of Eggs.
Records on this page
Date Pudding (Steamed)Fig Pudding (No. 1)Fig and Apple TartFig Pudding (No. 2)Fruit Jelly