Prune Pudding

Ingredients

• 1 well-beaten egg
• 1/2 cup sugar
• 1 1/2 cups milk
• 4 cups flour
• 1 1/2 teasp baking powder
• 1/8 teasp salt
• 1/2 lb stewed and sweetened prunes

Method

1. 1

   Add the sugar, milk, and flour sifted with baking powder and salt to the beaten egg.

2. 2

   Turn this batter into a well-buttered pudding dish and pour over the top the stewed prunes.

3. 3

   Bake about 30 minutes and serve with sugar and cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 72. The excerpt below is the record exactly as published.

Prune Pudding To 1 well-beaten egg add V2 cup sugar, 1 y2 cups milk, and 4 cups flour sifted with 1 V2 teasp baking powder, and i/^ teasp salt. Turn this batter into a well-buttered pudding dish and pour over the top ^, lb stewed and sweetened prunes from which the pits have been removed. Bake about 30 minutes, and serve with sugar and cream. — Mrs. A. D., 111. Prune Whip Cook 1 lb dried prunes until very soft, in no more water than necessary. When done remove the stones, mash fine, add 1 cup sugar, mix well, and then add the stiffly beaten whites of 4 eggs. Bake about 30 minutes. Serve cold or warm, with sweetened and whipped cream. — [C. B. H., Mich. FRUIT AND BATTER PUDDINGS 115 Rhubarb Pudding Cut tender rhubarb into small pieces and add 1 cup sugar to each pint rhubarb. Place in a buttered pudding dish and cover with batter made of 2 beaten eggs, 1 cup milk and flour enough to make a thick batter, sifted with 2 teasp baking pow- der and a little salt. Bake, and v/hen done turn out on a plat- ter, so that the rhubarb will be on top. Serve warm with sugar and cream. — [Mrs. S. C. P., Mass. CheiTy Pudding Stew and sweeten well 1 qt pitted cherries. Make a batter of 1 1/2 cups flour sifted with 1 teasp baking powder and a little salt, add 1 beaten egg and milk enough to make a stiff bat- ter. Drop by spoonsful over the stewed cherries, cover the ves- sel well and cook on top of range about 2 0 minutes. — [Mrs. E. E. S., Pa. Cuii'aiit Pudding To 1 qt flour add 1 pt finely chopped suet, 1 level teasp salt, 1 pt ripe currants, and enough water to make a stiff batter. Bake in a moderate oven about 1 hour, and serve while warm. — [R. A. McD„ S. D. Cranberry Pudding Moisten 2 cups bread crumbs with % cup melted butter, sprinkle a layer of these crumbs in a buttered pudding dish, next add a layer of stewed and sweetened cranberries, about 1 doz large seeded raisins, a little grated lemon peel, and some sugar. Continue in this way until the crumbs are all used up, then cover the pudding dish and bake about 20 minutes. Serve warm with a hard sauce. — [N. M. P., N. H. Danish Berry Pudding Cook blackberries, raspberries, currants or any other berry, in enough water to cover. When done strain twice through a sieve, put over the fire again, sv^eeten to taste, let come to a boil, and then thicken with cornstarch, moistened in a little cold water. Flavor to taste, and pour into cups that have been wet with cold water. Let stand until cold, and stiff, and when ready to serve turn cups upside down over a saucer and the contents x^ill slip out intact. Serve with cream. — [Mrs. J. D. J., Cal. Christmas Pudding The ingredients needed for this old-fashioned pudding are 1 qt each seeded raisins, chopped apples, chopped beef suet, stale bread crumbs, flour and sweet milk, and 1 > pt each currants. 116 FARM AND HOME COOK BOOK citron and sugar, 1 grated nutmeg, 1 teasp salt

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