Date Pudding

Ingredients

• Butter, 2 tablespoons.
• Corn-starch, I/2 cup.
• Flour, % cup.
• Make the same as fig pudding, using date marmalade.
• Cream, 1^ cups.
• Sugar, 1 cup.
• Eggs, 4.

Method

1. 1

   Make the same as fig pudding, using date marmalade.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 46. The excerpt below is the record exactly as published.

Butter, 2 tablespoons. Corn-starch, I/2 cup. Flour, % cup. Fig marmalade, 1^ cups. Cream, 1^ cups. Sugar, 1 cup. Eggs, 4. Mix the butter with the corn-starch and flour; mix the fig marmalade and the cream, and stir in the first mix- ture, together with the sugar and the yolks of eggs. Mix well, and fold in quickly the well-beaten whites. Pour into a buttered pudding mold, cover, and steam one and one half hours. DATE PUDDING Make the same as fig pudding, using date marmalade. ADELAIDE PUDDING NO. 1 Eggs, 6. Water, 2 cups. Lemon extract, 1 teaspoon. Salt, 1 teaspoon. Corn-starch, 1 cup. Sugar, 11/4 cups. Lemon, grated rind and juice, 1. Flour, iy2 cups. Over the beaten yolks pour a sirup made by boiling the sugar in the water. Add lemon rind and juice, lemon extract, and salt. Beat up well, and mix in slowly the 19 178 VEGETARIAN COOK BOOK flour and corn-starcli. Fold in the beaten whites of the eggs, pour into a greased pudding dish, and steam one and one half hours. ADELAIDE PUDDING NO. 2 Eggs, 6. "Water, 1 cup. Flour, 1 cup. Corn-starch, 1 cup. Sugar, 1 cup. Lemon extract, 1 teaspoon. Salt. Cooking oil, 1 tablespoon. Break the eggs in a mixing bowl, and add the sugar, water, and salt. Set the bowl on a medium hot stove, and beat until very stiff. Have the flour and starch well mixed together, then add these, the flavoring, and oil in succession, a little at a time. Put in a greased pudding dish, and steam one and one half hours. This can be baked as a cake if desired. FRUIT TAPIOCA PUDDING Tapioca, % cup. Cold water, 2% cups. Lemon juice, 1 tablespoon. Fruit, 1 cup. Salt, % teaspoon. Sugar, 1^ cup. PUDDINGS 179 Use fresh strawberries, sliced bananas, diced pine- apple, seeded prunes, or any stewed fruit from which the juice has been drained. When the tapioca has cooked until clear, put all the seasoning into it, and put a layer into a pudding dish, then a layer of fruit, and so on, having the top layer tapioca. Serve with cream, PINEAPPLE TAPIOCA Tapioca, 1 cup. Pineapple juice> 1 cup. Water, 4 cups. Sugar, 2-3 cup. Better results follow when the tapioca is soaked over night or for several hours. Wash the tapioca, and soak in the water; just before cooking add sugar and pineapple juice. Cook in a double boiler until transparent, and pour into a flat pan to cool. If sliced pineapple is at hand, dice it, and place in the bottom of the pan, before pouring in the tapioca. If, when cooking tapioca or sago for pudding, it should cook too long and get thin, it may be made into a good dessert by beating it into beaten egg whites; season, and mold in cups or pan. Serve with a colored sauce, ORANGE SAGO MOLD Sago, % cup. Sugar, 1/2 cup. Orange juice, 1 cup. Water, 3 cups. 180 VEGETARIAN COOK BOOK Wash the sago, and cook in the orange juice and water with the sugar until transparent and thoroughly done; then turn into individual glass sauce dishes, and put away to cool. Garnish with a little bright colored jelly or jam, CREAM SAGO PUDDING Sago, % cup. Sugar, 1 cup. Milk or cream, 1 quart. Eggs, 2. Lemon flavoring. Wash the sago, and put with the milk into a double boiler, and cook until clear. Beat the eggs very light, and add th6 sugar and flavor. Eemove the sago from the range, and allow to cool a little ; then pour in the eggs and sugar, beating all the time. Put into a pudding pan, set in a pan of water, cover, and bake until the custard is set. PLAIN CUSTARD Sugar, % cup. Eggs, 6. Milk, 1 quart. Salt. Beat the eggs till light, and stir in the milk, sugar, and salt. Bake in a pudding pan set in a pan of hot water. Bake until the center of custard is set. PUDDINGS 181 CARAMEL CUSTARD Milk, 3 cups. Butter, 1 tablespoon. Water, ^ cup. Sugar, 1 cup. Eggs, 6. Vanilla, ^ teaspoon. Put the butter into a saucepan, and set on the range. When melted, stir in the sugar, and let cook until of a dark brown color, stirring frequently to prevent burning. Add the water, which should be hot, and stir until the caramel (the browned sugar) is dissolved. Beat up the eggs, and mix with the milk ; add this to the caramel, and flavor with the vanilla. Pour into custard cups, set into a shallow pan of water, and bake till the custard is set in the middle. If the caramel should get too brown, add sugar and only a portion of the caramel. TAPIOCA CUSTARD (RICH) Tapioca, % cup. Sugar, 1 cup. Salt, 14 teaspoon. Milk, 1 quart. Eggs, 4.

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