Dutch Prune Pudding

Ingredients

• Boil prunes until very soft
• yolks of 4 beaten eggs
• 3 tablespoonfuls of sugar
• 1 cup of bread-crumbs
• 1 teaspoonful of vanilla
• ^ cup of chopped nuts
• the whites of the eggs beaten stiff

Method

1. 1

   Mash boiled prunes and mix with yolks of eggs, sugar, bread-crumbs, vanilla, chopped nuts, and beaten whites.

2. 2

   Put in a well-buttered pudding-dish and bake until done.

3. 3

   Serve cold.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 17. The excerpt below is the record exactly as published.

1 teaspoonful of vanilla and the whites of the eggs beaten stiff. Put in a pudding-dish and bake in a moderate oven for ten minutes and serve. Jtmt 13. — Italian Cooked Eggs. Take 6 hard-boiled eggs and cut length- wise. Put in a pan with 12 anchovies, some onion juice and i tablespoonful of finely chopped parsley. Season with salt, white pepper and a little nutmeg, grated. Then pour over all % pint of sour cream. Let boil up once and serve hot with croutons. 14. — Spanish Broiled Steak. Season a porter-house steak with salt and pepper and rub with butter. Place on a hot gridiron and let broil on a quick fire on both sides. Make thb sauce : Chop i onion end brown in i tablespoonful of butter ; add % cup of stock and ^ cup of claret ; let boil well. Season and thicken the sauce with a little Hour and some chopped parsley. Let boil up and serve at once with the steak. 15. — Liver a la Bourgognc. Season a calf's liver with salt and pepper; put a few slices of bacon in a saucepan ; let get very hot. Add the liver, r onion, i car- rot, 3 bay-leaves and z sprigs of thyme minced fine; cover and let brown a few minutes. June Then add i glass of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes. i6. — Messina Macaroni. Boil some macaroni in salted water until tender. Then &y i onion and 3 cloves of gallic chopped in olive-oil. Add r cup of tomato-sauce, salt and pepper to taste. Then add the macaroni, and let fry altogether. Serve hot with baked chicken. 17. — Dutch Prune Pudding. Boil prunes until very soft ; remove the stones. Mash well; add the yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, i cup of bread-crumbs, i teaspoonful of vanilla, J^ cup of chopped nuts, and the whites of the eggs beaten stiff

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