Pinch of salt. Lemon rind and juice✪ Steamed Prune Roll.
Method: Make pastry of flour, baking powder, salt, fat and
water. Roll out thinly. Drain and dry the soaked prunes.
Cut in halves and stone them. Line a well-greased pudding
basin with some of the pastry; place a layer of cut prunes in
the bottom, sprinkle with sugar and a little lemon rind and
juice. Place a layer of pastry on top, and continue filling the
basin with alternate layers, keeping pastry for the last layer.
Cover with greased paper, and steam for 14 to 2 hours. Turn
out, and serve with a good white sauce; or with any juice that
was left over, boiled down till it is thick and syrupy.
“SUNSHINE” BISCUITS: 100 varieties to choose from.
(13)
Walnut and Prune Souffle.
3 egg whites. 4 teaspoon vanilla essence.
1-3rd cup sugar. . 2-3rd cup coarsely chopped |
1 cup prune pulp. walnuts.
4 teaspoon cinnamon✪ Walnut and Prune Souffle.
Method: Add a few grains of salt to the whites of eggs and
beat until stiff. Then add the sugar slowly and continue beat-
ing until the mixture is glossy. Fold in the prune pulp, cinna-
mon, vanilla essence and walnuts. Pour into a buttered pie
dish or casserole sufficiently large that the mixture only half
fills it. Bake in a slow oven (325 deg. Fah.) for 55 minutes.
Serve immediately.
Steamed Prune Pudding.
4 lb. prunes. Grated nutmeg.
2 oz. butter. 2 eggs.
4 oz. sugar. 4 gill milk.
6 oz. S.R. flour✪ Steamed Prune Pudding.
Method: Soak prunes overnight, drain and dry. Cut in
halves and remove the stones. Cream butter and sugar, add
beaten eggs, then milk. Add prunes and grated nutmeg, and
stir in the sifted flour. Place in greased basin, leaving room
for expansion; cover with a greased paper, and steam for 1%
hours. Serve with custard or a sauce made from the juice
the prunes were soaked in, thickened and sweetened.
Prunes and Sago.
1 pint water. 2 eggs.
lb. prunes. 1 oz. sugar.
2 Oz. sugar. 4 pint milk.
3 tablespoons sago.
Method: Soak prunes in cold water, and next day remove
the stones. Boil in the same water for half an hour. Stir in
three tablespoons sago and 2 ozs. sugar, and cook another half-
hour, or till the sago is clear. Turn the mixture into a pie-
dish. Beat two eggs and 1 oz. sugar together, and add the
4 pint milk; pour gently over the prune mixture, grate a little
nutmeg over, and put a few dots of butter, and bake gently
(300 deg. F.) till the custard is set—about 30 minutes.
Prune Brown Betty.
2 cups soft breadcrumbs. 2 cups prunes (stoned and
2 oz. butter. cut up). —
b teaspoon cinnamon.
2 cup brown sugar. teaspoon nutmeg.
4 lemon (juice and_ grated
leo Nol pop
cup prune juice (according
rind). to dryness of crumbs).
Method: Stew prunes for 5 minutes in ? cup of water and
drain, reserving the syrup. Melt butter and stir in crumbs.
Put layer of crumbs in buttered pie dish, then layer of prunes.
“SUNSHINE” BISCUITS: 100 varieties to choose from.
(14)
°
Sprinkle with some sugar and spices. Repeat layers till the
dish is full, making the top layer of crumbs. Pour prune juice
over the mixture and bake in a moderate oven (350 deg. F.)
for 30 minutes. Cover during the first 15 minutes, then allow
to brown. May be served with sauce or cream.
Raisin and Apple Batter.
1 1b. cooking apples, peeled 1 small cup sugar.
and quartered. 2 oz. butter.
1 cup seeded raisins or mixed 1 egg.
fruits. 4 cup milk.
1 large cup S.R. flour.
Rub butter, flour, and sugar together, beat egg with milk,
and mix well. Now add the apples and raisins, taking care
that all the pieces of apple are covered with the batter. Put
in a greased basin, and steam for two hours. Serve with white
sauce, custard, or custard powder sauce.
A handy way of cooking steamed puddings is to use a billy.
The lid can fit nicely over a greased paper, and the handle is
very convenient for lifting it out of the saucepan.
Apple Ferguson.
✪ Prunes and Sago
Page 7 · 8 recipe records on this page
Presented as published in 1920. 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
Pinch of salt. Lemon rind and juice.
Method: Make pastry of flour, baking powder, salt, fat and water. Roll out thinly. Drain and dry the soaked prunes. Cut in halves and stone them. Line a well-greased pudding basin with some of the pastry; place a layer of cut prunes in the bottom, sprinkle with sugar and a little lemon rind and juice. Place a layer of pastry on top, and continue filling the basin with alternate layers, keeping pastry for the last layer. Cover with greased paper, and steam for 14 to 2 hours. Turn out, and serve with a good white sauce; or with any juice that was left over, boiled down till it is thick and syrupy.
“SUNSHINE” BISCUITS: 100 varieties to choose from. (13)
Walnut and Prune Souffle.
3 egg whites. 4 teaspoon vanilla essence. 1-3rd cup sugar. . 2-3rd cup coarsely chopped | 1 cup prune pulp. walnuts.
4 teaspoon cinnamon.
Method: Add a few grains of salt to the whites of eggs and beat until stiff. Then add the sugar slowly and continue beating until the mixture is glossy. Fold in the prune pulp, cinnamon, vanilla essence and walnuts. Pour into a buttered pie dish or casserole sufficiently large that the mixture only half fills it. Bake in a slow oven (325 deg. Fah.) for 55 minutes. Serve immediately.
Steamed Prune Pudding.
4 lb. prunes. Grated nutmeg. 2 oz. butter. 2 eggs. 4 oz. sugar. 4 gill milk.
6 oz. S.R. flour.
Method: Soak prunes overnight, drain and dry. Cut in halves and remove the stones. Cream butter and sugar, add beaten eggs, then milk. Add prunes and grated nutmeg, and stir in the sifted flour. Place in greased basin, leaving room for expansion; cover with a greased paper, and steam for 1% hours. Serve with custard or a sauce made from the juice the prunes were soaked in, thickened and sweetened.
Prunes and Sago.
1 pint water. 2 eggs. lb. prunes. 1 oz. sugar. 2 Oz. sugar. 4 pint milk.
3 tablespoons sago.
Method: Soak prunes in cold water, and next day remove the stones. Boil in the same water for half an hour. Stir in three tablespoons sago and 2 ozs. sugar, and cook another halfhour, or till the sago is clear. Turn the mixture into a piedish. Beat two eggs and 1 oz. sugar together, and add the 4 pint milk; pour gently over the prune mixture, grate a little nutmeg over, and put a few dots of butter, and bake gently (300 deg. F.) till the custard is set—about 30 minutes.
Prune Brown Betty. 2 cups soft breadcrumbs. 2 cups prunes (stoned and 2 oz. butter. cut up). — b teaspoon cinnamon. 2 cup brown sugar. teaspoon nutmeg. 4 lemon (juice and_ grated
cup prune juice (according rind). to dryness of crumbs).
Method: Stew prunes for 5 minutes in ? cup of water and drain, reserving the syrup. Melt butter and stir in crumbs. Put layer of crumbs in buttered pie dish, then layer of prunes.
“SUNSHINE” BISCUITS: 100 varieties to choose from. (14)
°
Sprinkle with some sugar and spices. Repeat layers till the dish is full, making the top layer of crumbs. Pour prune juice over the mixture and bake in a moderate oven (350 deg. F.) for 30 minutes. Cover during the first 15 minutes, then allow to brown. May be served with sauce or cream.
Raisin and Apple Batter. 1 1b. cooking apples, peeled 1 small cup sugar.
and quartered. 2 oz. butter. 1 cup seeded raisins or mixed 1 egg. fruits. 4 cup milk.
1 large cup S.R. flour.
Rub butter, flour, and sugar together, beat egg with milk, and mix well. Now add the apples and raisins, taking care that all the pieces of apple are covered with the batter. Put in a greased basin, and steam for two hours. Serve with white sauce, custard, or custard powder sauce.
A handy way of cooking steamed puddings is to use a billy. The lid can fit nicely over a greased paper, and the handle is very convenient for lifting it out of the saucepan.
Apple Ferguson.
Records on this page
Steamed Prune RollSteamed Prune RollWalnut and Prune SouffleSteamed Prune PuddingPrunes and SagoPrune Brown BettyRaisin and Apple BatterApple Ferguson