Date Pudding

Ingredients

• 1% lbs. dates (seeded)
• % tb. suet
• % lb. bread crumbs
• 10 tablespoons sugar
• 2 tablespoons b.andy
• salt
• nutmeg

Method

1. 1

   Mix well with the hands like bread.

2. 2

   Put in a buttered mold and lay a cloth over the top before putting on the cover.

3. 3

   Boil for 4 hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 47. The excerpt below is the record exactly as published.

nutmeg grated, 1 spoon ginger, cloves, and cinnamon. Mix % hour with the hand. . Flour and butter a cloth which is just dipped in hot water; put the pudding in and tie tightly; boil 5 to 8 hrs.; blanch some almonds, put them endwise 2 Inches apart over the top; after it is on the dish, pour some brandy over; and just as it is to be brought to the table, set fire to the brandy that the pudding may be in flames. ANY-DAY PUDDING— Miss A. Gordon. 1 cup of sweet milk, 1 cup of molasses, 1 cup each of raisins and currants, 1 cup of suet chopped fine (or, instead, a small cup of butter), 1 teaspoon of salt and 1 teaspoon of soda sifted with 3 cups of flour, 1 teaspoon each of cinnamon and allspice. Mix milk, molasses, suet, and spice; add flour, and then the fruit. Put in a buttered mold, add boil 3 hrs. Serve with hard or liquid sauce. ENGLISH PLUM PUDDING— Miss 0. E. Reynolds. Ross Valley 3 cups raisins (stoned), 3 cups currants, 3 cups suet, 3 cups bread crumbs, 2 cups of flour, 2 cups brown sugar, 12 eggs, mix with sherry and brandy — no water; candied citron, lemon peel and orange peel, 1 grated nutmeg, spices to taste. Boil about 8 hrs. After the ingredi- ents are all mixed beat it up half an hour with the hand. It must be tiedi up very tight in a floured cloth. Put p. small plate In the bottom' of the saucepan to prevent the pudding from sticking. PLUM PUDDING— Mrs. B. M. Sims. 1 cup ground fat salt pork, 1 heaping cup chopped raisins, 1 cup New Orleans molasses, 2 scant teaspoons soda, 1% cups milk, 1 tea- spoon powdered cloves, 4 cups flour. Steam 3 hrs. Sauce that Goes With This Pudding. Cream together a half cup butter, a heaping teasiKion flour, a beaten, egg, scant cup sugar, pour slowly into this while stirring nearly a pt. of boiling water. When creamed add the juice and grated rindl of 1 lemon. ORANGE MARAMLADE PUDDING— Mrs. Chas. Christensen. ,^ 1 cup orange maramlade, 1 cup suet chopped fine, 2 cups dried bread crumbs, % cup sweet milk, 1 egg, 1 teaspoon soda dissolved in hot PUDDINGS 111 ■water; steaaa 3 hrs. Sauce: — 1 large cup bar sugar, yolks of 2 eggs, % cup butter beaten to a cream, warm over teakettle, stirring con- stantly, but do not cook It. When reaidy to serve add whites beaten thoiroughly. Flavor with brandy. VE3ET.»BLE PUDDINGr-Mrs. A. F. Pacheca. 1 cup each of flour, chopped suet, raisins, currants, grated carrot, grated potatoes, 1 wineglass brandy, 1 taiblespoon cold water; i^ tea- spoon each of cinnamon, nutmeg, cloves and allspice, 2 teaspoons bak' ing powder; boil 3 hrs. and serve with brandy sauce. CARROT PUDDING— Miss O. A. Gordon. Cream 1 tablespoon of butter, with 1 cup of brown sugar, then add 1 egg beaten very light, % cup milk, 1 cup grated carrot, 1 teaspoon each of cinramon, allspice, carbonate of soda, J^ a nutmeg, % tea- spoon cloves, 1 cup bread crumbs, 1 cup of flour, Vz cup raisins, % cup currants, 2 tablespoons citron; dredge raisins and currants with a little of the flour used; add salt, stir the whole very hard; put in a buttered mold an^ steam 3 hrs. Sauce: — Cream % cup of butter with 1 cup of powdered sugar, flavor with sherry, 1 egg beaten with sugar and butter. DATE PUDDlN'i— Mrs. S. P. Morehead. 1% lbs. dates (seeded), % tb. suet, % lb. bread crumbs, 10 tablespoons sugar, 2 tablespoons b.andy

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