Bakewell Pudding

Ingredients

• 1/2 c chopped dates
• 1/2 c chopped figs
• 1 c bread crumbs
• 2 eggs
• 2 T sugar
• 1 c milk
• 1/2 c chopped nuts

Method

1. 1

   Cover the bottom of a baking dish with dates and figs, sprinkle bread crumbs over the top.

2. 2

   Beat eggs, add sugar and milk, pour over crumbs, and bake in a moderate oven for 1 hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 149. The excerpt below is the record exactly as published.

c bread crumbs, i T sugar, I t salt, dash of pepper, and i T grated onion. Brown and add i c stewed tomatoes. Heat thoroughly, and place on squares of toast. Cream Muffins Mix and sift 2 c flour, 3/2 t salt and 3 t baking powder. Beat the yolks of 2 eggs well, add }i c cream and add to the flour. If not thin enough to make a drop batter — that is, a batter that will drop from the spoon — add a little more cream. Cut and fold in the stiffly beaten whites of 2 eggs, pour into muffin pans and bake 20-25 m in a hot oven. Preparing the Meal A'lake the muflins ; while baking, prepare the tomato mix- ture, broil the bacon, make the toast and coffee. Place the prunes cooked the preceding day on the table. When ready 270 LESSONS IN COOKING to serve, spread the tomato mixture on the top of each of 4 squares of toast, place the bacon on this, and serve at once with the muffins and coffee. SATURDAY MORNING BAKING Raisin Brown Bread One c each, rye meal, granulated cornmeal, graham flour, 34 t soda, i^ t salt, ^4 c molasses, i^ c milk or water, i c chopped raisins, p 31. Hot Cross Buns Scald I c milk, add to it 2 T butter, % c sugar, 3^ t salt; when lukewarm, add ^ yeast cake dissolved in ^ c luke- warm water, ^4 t cinnamon, i egg well beaten, and 3 c flour. When thoroughly mixed, add ^4 c raisins, stoned and quar- tered, cover, set in a warm place, and let rise over night. In the morning, shape in forms of large biscuit, place in pan I inch apart, let rise, and when double in bulk bake 20 m. Before baking, press a cross shape into the top of each, or when baked and cooled, make a cross of frosting on top of each. Pfeffer Nuesse Mix and sift together i c sugar, 2 c flour, ^ T cinnamon, 34 T cloves, }i T mace, ^4 T nutmeg, i t baking powder; add the grated rind of ^ lemon, % c finely chopped citron, and mix to a dough with 3 eggs. With buttered hands, shape into small balls the size of a hickory nut. Place an inch apart on waxed or buttered paper and bake to a delicate brown in a hot oven. This recipe will make 3 dozen cakes. Method of Work Immediately after breakfast, make the Raisin Brown Bread, and while steaming, work down the dough for the Hot Cross Buns, shape and set to rise. Now make and bake the Pfeffer Nuesse. By this time the buns are risen and may be baked. Place the Brown Bread in the oven the last half hour to dry off and prevent any sogginess. LUNCHEON OR SUPPER Saturday Lesson 169 SCALLOPED FISH AND MACARONI RAISIN BROWN BREAD TEA APRIL MENUS 271 Scalloped Fish and Macaroni Make 3^ c Medium White Sauce (i T butter, i T flour, 5^ c milk). Flake the fish left from the preceding evening. In a buttered baking dish place a layer of the macaroni, also left from dinner the night before, over this a layer of flaked fish, then a layer of v^^hite sauce. Proceed in this manner until the ingredients are used, cover the top with buttered crumbs, and bake 20 m in a moderate oven. Preparing the Meal About 25 m before lunch time, prepare and bake the scal- loped fish and macaroni. Cut the brown bread made in the morning, make the tea and serve the lunch. After lunch, cook the tongue to be used cold for supper the following evening. DINNER Saturday Lesson 170 KIBBEE RICED POTATOES SPRING CARROTS BAKEWELL PUDDING Kibbee Chop I pound lean round steak fine, add ^ c chopped English walnuts, pecans, almonds, etc., as desired, 3^ t salt, and a dash of pepper. Mix and form into balls about 2 inches in diameter. Stand in a baking-pan and pour over them I c canned tomatoes. Bake in a moderate oven 30 m, basting frequently. When ready to serve, dish the balls, add to the tomato ^ T butter and yi T flour, rubbed to a paste ; when boiling, add ^ t salt, and pour the sauce around the balls. Riced Potatoes Pass 8 boiled potatoes through a vegetable ricer, heap lightly in a hot vegetable dish, sprinkle with salt, and serve at once. Reserve 2 c for future use. Boiled Carrots Wash and scrape 6 carrots thoroughly, cut into dice and cook ^ h, or until tender, in boiling salted water. Drain, add 2 T butter, 1/ t salt, dash of pepper; toss well together, and serve at once. 272 LESSONS IN COOKING Bakewell Pudding Cover the bottom of a baking dish with ^ c chopped dates and figs, scalded and dried, sprinkle i c bread crumbs over the top of this. Beat 2 eggs well, add 2 T sugar

Cook this with the app: pantry check, scaling, and the assistant.