Prune Pudding

Ingredients

• three-quarters of a pound of French prunes
• one-half teacupful of flour
• one-half teaspoonful of baking powder
• three eggs
• one pint of sweet milk

Method

1. 1

   Let prunes stand in scalding water till soft; drain, stone, roll in flour.

2. 2

   Sift flour with baking powder, add water, stir until smooth.

3. 3

   Beat eggs, add milk, stir into batter, add prunes.

4. 4

   Pour into a buttered baking dish, steam for one and a half hours.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 151. The excerpt below is the record exactly as published.

prune pudding. Eat hot, with vanilla cream sauce, or rich cream and sugar. Cherry and Tapioca Pudding Soak one cupful of tapioca over night in cold water. Place on the fire with one pint of boiling water. Stone one and one-half pounds of nice cherries ; stir them into the boiling tapioca, and sweeten to taste. Pour into a dish and stand away to cool. Serve very cold with sugar and cream. Raisins or plums may be substituted for cherries. Almond Pudding Make a sponge cake, bake in a long pan, have the cake about two inches thick. Blanch a pound of al- monds, and pound them in rose-water, mix with four grated crackers, six eggs, a half pound of butter, a pound of sugar, and a wine-glassful of grape jelly. Pour on the cake, set in the oven twenty minutes, cover with meringue flavored with extract of almond. 292 THE NEW ANNIE DENNIS COOK BOOK Lemon Pudding Squeeze the juice of four large lemons into a cupful and a half of sugar. Beat them thoroughly together, stir in the whites of eight eggs which have been beaten to a stiff froth, and bake the mixture in a pudding dish in a moderate oven. (The secret of success lies in keeping the heat moderate.) When the top begins to stiffen stir the pudding and repeat this several times during the process of baking. Serve with cream. Citron Pudding Beat the yolks of ten eggs with a pound of sugar and a half pound of butter. Cut a pound of citron in pieces, stir in. Line a pudding dish with stale cake. Pour in the mixture and bake. Eat with sauce. Prune Pudding Let three-quarters of a pound of French prunes stand in scalding water to cover, till soft ; drain, stone, spread on plate to cool, then roll in flour. Sift one- half teacupful of flour with one-half teaspoonful of baking powder, add by teaspoonf uls, one-half cupful of cold water. Stir until smooth. Beat three eggs to a froth, add one pint of sweet milk

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