Plum Pudding

Ingredients

• 1 pkg. lemon jello
• 1/2 cup citron
• 1/4 cup grapenuts
• 1/4 tsp. cinnamon
• 1/4 cup raisins
• 1/4 cup walnuts
• 1/4 cup cooked prunes
• Salt to taste

Method

1. 1

   Dissolve the Jello in a pint of boiling water and stir in grapenuts, raisins, walnuts, prunes, and citron.

2. 2

   Add cinnamon, cloves, and salt.

3. 3

   Serve with whipped cream or a pudding sauce when hardened.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 64. The excerpt below is the record exactly as published.

1 tsp. cinnamon 2 cups flour x/2 tsp. nutmeg Pinch salt x/2 tsp. cloves Cream butter sugar and egg and molasses. Sifr flour w'th spices, baking powder and salt. Add alternately with milk in which soda has been dissolved. Add raisins. Other fruits may be added, also chopped nuts. Steam in cans for \y2 hours. Serve hot in slices with hard sauce. — Mrs. Wm. F. Wahrenbergtr. —150— Thursday Club Delicacies Puddings— Desserts Pineapple Rice 1 j cup rice. Soak and cook. 1 small can crushed pine- apple, 1 lb. marshmallows, x/2 pint whipping cream. Cook rice. Melt 1 lb. marshmallows in rice. When cold, heat in pineapple and half hottle of whipped cream. Serve rest of whipped cream on top. — Mrs. H. L. Frisbie. Pineapple and Rice Dessert 1 cup hot cooked rice */2 cup sugar 1 cup pineapple ('cubed) Mix together and put on ice. Add 1 cup whipped cream and serve in glasses. Pour pineapple syrup over top with chopped nuts. — Mrs. Duval I Eltery. Date Pudding 1 cup seeded dates 1 cup bread crumbs 1 cup chopped walnuts 1 egg 1 cup sugar 1 tsp. butter 1 cup sweet milk 1 teaspoon baking powder Mix all ingredients together and bake in greased pan for y2 hour. — Mrs. Percy Peterson. Date Pudding 1 package dates cut up 1 teaspoon 1 taking powder ("sprinkle flour over dates) 1 scant cup sugar 1 cup nut meats Pinch of salt 1 rounding tablespoon flour 3 egg yolks Mix sugar, egg yolks and salt together first, adding flour to which baking powder had been added, then add the whites of the 3 eggs, which have been well beaten, stirring in the nuts and dafes ; add a little vanilla. Bake V? hour in medium oven. • — Mrs. Ray Cox. Date Torte 1 cup sliced dates 1 cup walnuts 1 cup sugar y2 cup flour 3 eggs y2 teaspoon soda Mix as for cake and bake in shallow pan. ^erve cold with cream. — Mrs. E. A. Brelin. —151— Puddings — Desserts Thursday Club Delicacies Glorified Rice 1 cup boiled rice Yi package Knox gelatine 1 cup sugar Dissolve gelatin in T4 cup cold water, mix this this while rice is hot. then add one cup diced pineapple, Y/i cup chopped wal- nuts. When mixture is cold, add Y pint whipped cream which has been whipped rather stiff ; stir in quickly and let set. The whipped cream may be served over the pudding af- ter it is formed instead of stirring in it. —Mrs. J. M. McColL Date Souffle 1 lb. chopped nut meats 1 tsp. vanilla 1 lb. dates (cut up) 2 cups sugar 6 eggs ( beaten separately) 1 tsp. baking powder 6 tbsp. bread crumbs Pinch of salt Add beaten yolks to dates and nuts and sugar and stir well. Add to this the bread crumbs containing the baking powder, then flavor. Add whites of eggs last. Bake very slowly about 30 minutes. Burns easily. Serves 18. — Mrs. Robert Neiman. Date Pudding Beat two eggs, add a little water, sift 2 tablespoons flour wi h a teaspoon baking powder. Have ready : 1 cup, chopped nut meats 1 cup chopped dates 1 cup powdered sugar Mix all ingredients, bake about l/> hour in a slow oven. Be sure the top is well browned. Serve with whipping cream. — Mrs. Roy Campbell. Kiss Pudding 6 egg whites ( beaten 2 scant cups sugar stiffly) 2 tsp. vinegar 2 tsp. vanilla Add ingredients in order given to whites and bake 50 min- utes in slow oven in well buttered tube pan. It will fall, serve with whipped cream. — Mrs. Jack Foerster. —152- Thursday Club Delicacies Puddings — Deserts Suet Pudding 1 tbsp. cinnamon and a little nutmeg Steam three hours Sai<ce : 1 cup sugar 1 2 cup butter 1 egg 1 tbsp. vinegar 1 cup sugar 1 cup kidney suet (chopped fine) 1 cup milk 3 cups flour (sifted) 1 cup chopped raisins 1 tsp. salt 1 tsp. soda Spice to taste 1 tsp. cloves Beat 15 minutes and heat to a scald in double boiler. — Mrs. Fred J. Allen. English Coffee Cake 3 doz. lady fingers, halved 1. well beaten 8 large tbsps. strong, cold coffee y2 lb. butter ]/2 lb. powdered sugar Yolks 3 eggs and whites of Cream butter, add sugar and beaten eggs. Add cot" tec- very little at a time, beaten with hand until all used and very fluffy. Line bottom of deep dish with lady fingers; put some of the mixture, then lady fingers in opposite direction ; more mixture, until all used. Let set in ice box, turn out on platter; cut in portions; and garnish with whipped cream and crusbed nuts. — Mrs. Rue! Liggett. Plum Pudding 1 pkg. lemon jello l/i cup citron ■}4 cup grapenuts l/2 tsp. cinnamon •)4 cup raisins l/\ tsp. cloves 24 cup walnuts Salt to taste

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