Date Pudding

Ingredients

• 1/4 cup butter
• 2 cups sugar
• 3 eggs
• 1 cup milk
• 3 cups flour
• 2 teaspoons baking powder
• 1 cup dates
• 1/2 cup chopped nuts
• a pinch of salt
• 1 teaspoon vanilla

Method

1. 1

   Mix ingredients in the order given.

2. 2

   Bake and serve as dessert with whipped cream or custard.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 363. The excerpt below is the record exactly as published.

DATE PUDDING.— Mix in the order given: ^ cup butter, 2 cups sugar, 3 eggs, 1 cup milk, 3 cups flour, 2 teaspoons baking ' COOK COUNTY COOK BOOK 531 powder, 1 cup dates, Vz cup chopped nuts, a pinch of salt, 1 tea- spoon vanilla. Figs may be used in this recipe instead of dates. Cookies may be made from this batter by dropping it from a spoon into a cookie-pan. To serve as a dessert, cut the cake in squares and serve with whipped cream or custard. — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. ECLAIR PUDDING.— 4 eggs, 1 cup sugar, 1 of flour, 1 tea- spoon of vanilla, 1 of baking powder. When baked spread the top with chocolate icing. Icing. — White of 1 t^^, Yz cup milk, ^ cup of sugar, 4 table- spoons grated chocolate. Boil until thick and smooth. Just be- fore serving split and fill with the following custard: 1 pt. of eggs, yolk of 3 eggs, little salt, Vz cup sugar, 2 tablespoons of corn starch; flavor with vanilla. — Mrs. Parke Hamilton Akin, 1015 N. 3rd Ave., Maywood, 111. FOOD FOR THE GODS.— 3 eggs, 3 heaping tablespoons cracker crumbs, 1 cup sugar, ^ lb. English walnut meats, chopped, 1 teaspoon baking powder, 34 lb. dates, seeded and chopped. Beat the eggs thoroughly and mix with the sugar; add the baking ] cw- der and cracker crumbs mixed together. Stir in nuts and dates last. Bake 1 hr. in slow oven. Serve with whipped cream. — ^Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. GELATIN PUDDING.— Make a custard with yolks of 4 eggs, 1 pt. of milk, and sugar to taste. Set Yz box of gelatin to soak a few minutes in a little cold water, then dissolve it with % cup of boiling water. When the custard has cooled, add the gela- tin, water, and the whites of the eggs, beaten to a stiff froth, flavor with vanilla, stir all together, and put it into a mould (or moulds). It will settle in 3 layers. — Mrs. D. E, Gentry, Glencoe, 111. GINGER CREAM.— Boil 1 pt. milk, add beaten yolks of 4 eggs, Yz saltspoon salt, Y2 cup sugar, and cook till it thickens. Soak Y^ box gelatin in ^ cup cold water, and strain, cool, add to milk mixture, also 1 tablespoon wine, 1 of brandy, 4 tablespoons ginger syrup, and Y2 lb. ginger (preserved ginger) cut in small pieces; stir rapidly, on ice if the weather is warm till thick, then add 1 pt. whipped cream. — Mrs. D. E. Remley, Willow Springs, 111. 532 PUDDING AND DESSERTS GRAHAM PUDDING.— 1 cup each of sweet milk and mo- lasses, 2 teaspoons of flour, 1 large cup of raisins and currants. Steam 3 hrs. in a covered pail; remove, cover and place in oven for a few minutes. Sauce. — 1 cup sugar, J4 cup butter,

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