Prune Pudding

Ingredients

• 1 cupful cooked prunes, seeded and chopped
• | cupful sugar
• 1 tablespoonful butter, melted
• 1 cupful chopped nuts
• 3 crackers (J cupful rolled fine)
• 1 cupful milk
• 1 teaspoonful baking powder
• 1 teaspoonful vanilla
• Salt

Method

1. 1

   Mix all the ingredients.

2. 2

   Pour into a buttered baking dish.

3. 3

   Place the baking dish in a pan of hot water.

4. 4

   Bake in a moderate oven for 20 minutes, or until the mixture is firm.

5. 5

   Serve hot, with plain or whipped cream.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 107. The excerpt below is the record exactly as published.

^ cupful milk £ teaspoonful salt 1 egg Beat the egg, add the milk to it, and then proceed in mix- ing as for Baking Powder Biscuits. Roll out on a floured board, cut into oblong pieces, and with a floured knife make a deep crease through the center of each roll. Brush the top with diluted egg, and sprinkle granulated sugar over it. Bake in a moderate oven. QUESTIONS Why is the top of the salad roll mixture brushed with egg ? How should the egg be prepared for such purposes ? What reason is there for combining fish, salad dressing, and rolls ? How much fat and protein does canned salmon and tunny contain ? (See U. S. Department of Agriculture Bulletin No. 28.) Compare this with the quantity of fat and protein in fresh beef, — round (see Fig. 64, p. 269). TWO NUTRITIOUS DESSERTS 263 LESSON XCII Two Nutritious Desserts Food Fruits. — As has been mentioned, some fruits are termed food fruits (see p. 31). Such fruits are not only valuable for flavor, but also for their nutrients, as they con- tain carbohydrates and valuable ash. Dates, figs, and dried prunes contain calcium, phosphorus, and iron, — three of the most desirable forms of ash occurring in foods. Nuts are another form of fruit. They are rich in nutri- tive materials. If they can be digested readily, they make a valuable food. Nuts contain much fat, protein, and little carbohydrates. Chestnuts, however, contain much of the latter foodstuff. Because they contain protein, nuts may be used as substitutes for meat. But most nuts are expensive. For this reason in many households they are impractical as everyday foods. Very often dried fruits and nuts are used as accessories after a meal. For this reason, they are digested with diffi- culty by some people, because the meal itself has tired the digestive organs. These foods should be considered as a part of the meal and should not be added after enough other nutrients have been eaten. There is no reason why a des- sert should not be considered one of the nutritious foods of a meal, provided it gives no distress in the digesting. PRUNE PUDDING 1 cupful cooked prunes, seeded and chopped | cupful sugar 1 tablespoonful butter, melted 1 cupful chopped nuts 3 crackers (J cupful rolled fine) \ cupful milk 1 teaspoonful baking powder 1 teaspoonful vanilla Salt

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