Date Pudding (Steamed)

Ingredients

• Eight ounces of stoned Dates
• Eight ounces of Bread- or Rusk crumbs
• Two ounces of Albene
• Three whites of Eggs
• One gill of Milk
• One ounce of Sugar

Method

1. 1

   Clean and stone the dates and cut them into four; make the milk hot, put the Albene in the milk, and pour it over the bread-crumbs; let it stand for five minutes, then add the dates, and mix well.

2. 2

   Whip the whites of the eggs to a stiff froth; add all together, and steam for three and a half hours.

3. 3

   Serve with sweet sauce.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 57. The excerpt below is the record exactly as published.

Date Pudding (Steamed). Ingredients . Eight ounces of stoned Dates. Eight ounces of Bread- or Rusk crumbs. Two ounces of Albene. Three whites of One gill of Milk. One ounce of Sugar. Clean and stone the dates and cut them into four ; make the milk hot, put the Albene in the milk, and pour it over the bread-crumbs ; let it stand for five minutes, then add the dates, and mix well. Whip the whites of the eggs to a stiff froth; add all together, and steam for three and a half hours. Serve with sweet sauce. SWEETS 123 246. Fig and Apple Tart. Ingredients . Half a pound of Figs. I Three ounces of Sugar. Half a pound of Apples. | Half a pint of Water. Paste. See that the figs are quite clean, then put them in an enamelled stewpan with the sugar and water. Bring them very quickly to boiling-point, then put them where they will just simmer very gently, keeping the pan covered for an hour and a half. Now turn them into a tart-dish and add the apples, which must be weighed after they are peeled and sliced. Mix them together and cover them with a paste made according to recipe for “ Paste, Puff for Tarts and Tartlets.” Bake in a hot oven. Raise the crust gently when it is sufficiently baked, and look whether the apples are tender, if they are not, let the tart stand on the top of the stove for a few minutes to finish them. 247. Fig Pudding (No. i). Ingredients . Eight ounces of Figs. Eight ounces of Bread- or Rusk crumbs. Half a pint of Milk. Six ounces of Butter, or Albene. One ounce of Sugar. One tablespoonful of Treacle. Warm the treacle and milk together, chop the figs very fine. Mix the sugar and butter together ; add to the other ingredients, and mix very carefully. Steam in a buttered basin one hour and a half. 124 THE APSLEY COOKERY BOOK 248. Fig Pudding (No. 2). Ingredients. Four ounces Bread-crumbs. Three ounces of Figs. One tablespoonful of Sugar. Half a Lemon rind. Two whites of Eggs. Half a pint of Milk. Chop the figs into small pieces and mix well with the bread-crumbs, sugar, and lemon rind (grated). Whip the whites of the eggs to a stiff froth, add to the milk, and mix all well together ; pour into a well-buttered basin, and steam for three hours. 249. Fruit Jelly. Ingredients . Quarter of an ounce of Agar Agar. Half a pint of Water. Half a Lemon. One pint of mixed cooked Fruits. One wineglassful of White Wine. Eight ounces of lump Sugar. Three whites of Eggs

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