Prune Pudding
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 51. The excerpt below is the record exactly as published.
PRUNE PUDDING Milk or cream, 1 quart. Eggs, 3. Prune marmalade, 2 cups. Corn-starch, 1 tablespoon. Lemon extract. Thicken the milk with the corn-starch, add the prune marmalade and beaten eggs, flavor to taste, and bake in a pan of water until well set. STRAWBERRY GRANOSE Put a layer of granose in a deep pan ; cover with a layer of crushed berries and sugar; repeat till the pan is full. Press lightly. Serve with cream. GRANOSE MOLD Milk, boiling, 2 cups. Granose flakes, 3 cups. Sugar, 2 tablespoons. Eggs, beaten, 4. Stir the granose flakes into the boiling milk; then add the beaten eggs and sugar. Let boil two minutes, and pour into molds. Serve with vanilla sauce. PUDDINGS 195 PRUNE PUDDING Prune pulp, 1 cup. Egg whites, well beaten, 4. Sugar, 1/2 cup.
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