Date Pudding
From Mary Jane's cook book, 1916
Serves 5
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 44. The excerpt below is the record exactly as published.
DATE PUDDING. Sour milk, 1 cup. Chopped suet, 1 cup. Soda. 1 teaspoon. Dates, 1 pound. Salt, "% teaspoon. English walnut meats, 1 pound Sugar, 2-3 cup. Flour. Mix ingredients in order given, chopping suet, dates and nul meats. Add flour enough to make a stiff batter. Steam 2 or 3 hours. May be kept well and re-steamed at any time. Serve with whipped cream or the following sauce: Sugar, 1 cup. Butter. 2-3 cup. Flour, 1 tablespoon. Water. Lemon extract. Mix sugar and flour with melted butter ;md ;idd ;i little water. Bring to a boil and add more water till of riirht consistency. Flavor and serve hot. 100 DESSERTS. WHITE SUET PUDDING. Suet, V/2 cups. Baking- powder, i/> teaspoon. Flour, 2 cups. Egg, 1. Salt, 1 teaspoon.
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