Prune Pudding No. 1

Ingredients

• Steam one-half pound prunes until tender
• the whites of five eggs
• one cup sugar

Method

1. 1

   Take out the seeds, crack them, and take out the kernels.

2. 2

   Hash kernels and prunes, mix with beaten egg whites, and bake in a moderate oven for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 17. The excerpt below is the record exactly as published.

One cup sugar, one-half cup butter, mix w’ell;add one egg and one-half cup hot water. Mrs. Berry. SUET PUDDING. One cup molasses, one cup milk, one cup chopped suet, one cup raisins, two and one-half cups flour, two teaspoons baking powder, flavor to taste. Steam two hours; serve with sauce made of one tablespoon butter, one tablespoon flour creamed, pour on boiling water, flavor and sweeten. Mrs. G. Holbein. WHITE PUDDING. One pint suet rubbed fine, taking out all stringy substance, two or more quarts of flour, pepper well, add salt and mix all thoroughly. Put into a pan and moisten with water. Stir frequently while baking, and keep moistening by adding a little more water. This can also be steamed, putting it into a cloth bag, and is to be eaten while hot. BIRD’S NEST PUDDING. Fill a baking dish partly with sliced tart apples. Make a batter with tw’o cups flour, a heaping teaspoon baking powder, a tablespoon lard or butter, one egg, mix with milk to a rather stiff bat¬ ter, pour over apples and bake. When done put on a platter upside down, sprinkle with sugar, eat with cream or sauce. S. K. BROWN BETTY. Fill a dish with apples and bread crumbs or pieces of buttered bread alter¬ nately, each time season apples with sugar, nutmeg and add small pieces of butter. Add enough water to cook all, sprinkle flour on top and bake. S. K. APPLE DUMPLINGS. Halve the apples, make a dough like soda biscuit, roll, cut in njuares, wrap the half of apple into a stpiare of dough, join the edges well. Put into greased pan and bake, or steam. Eat with sugar and cream. S. K. 21 THK rKXNSVIiVANI A (;ERMAN ('OOK HOOK. DUTCH APPLE CAKE. One pint tlonr, half, leasiHxni salt, two teas|MM»ns baking |M>w(ler, one-fourtli cnp blitter, one egg, one scant cup milk, four sour apples, two tablespiMins sugar. Mix flour, salt and baking powder; then rnb in the butter, beat egg and add milk, then stir into dry mixture. Spread into a pan, pare and cut apples into eights, lay in parallel rows, sharp edges down, sprinkle with sugar, cinnamon and bits of butter; bake twenty minutes. BERRY PUDDING. One tiuart blue or black berries, one pint water, one cup sugar, a five cent baker’s loaf of stale bread, stew berries, sugar and water together. Cut bread into thin slices, and butter bread. Put a layer of bread into a deep dish, and cover with some of the hot berries, continue until all are used. Set away to cool, serve with cream and sugar. Miss Lydia Schiller, Cleveland. RICE PUDDING NO. I. One (|uart milk, one cup sugar, one- half cup rice, a little butter, bake two hours in a moderate oven, stir after it begins to IkuI. Eat cold. M. U. / - RICE PUDDING NO. 2. Take two cups boiled rice, adil two or three eggs, a tahlespcHui of butter, sugar to taste, and a quart of milk, bake till done. RICE BALLS. Prepare lice as for table. Sea.son with salt, butter and sugar. SVhile hot pour into cups, let it get cold, then turn out into a flat ilish. Eat with whipped cream or sugar and milk. S. K. TAPIOCA PUDDING NO. I Four large tHble.siNN)ns tapioca s«»aked in a <|uart of sweet milk, Isiil until clear, Beat the yolks of three eggs, one-half cup sugar, nearly one cup prepare<l c<»- coanut, stir in and boil until thick, l>eat the whites of eggs w ith tw’o tablesinsins sugar, spread on, and sprinkle with co- coanut, set in oven and brown. TAPIOCA NO. 2. One-half cup tapioca soaked in milk or water, tw’o eggs, sugar to sweeten, one ijuart milk, a pinch of salt. Let the milk come to a boil, then stir in the tapioca, sugar and the eggs well beaten, leaving out the whites, boil and cover with the beaten whites, — For tapioca fruit slice oranges, bananas or peaches, lay in Ixit- tom of glass dish, sprinkle with sugar, after the pudding is cold slip it out on top of fruit. PRUNE PUDDING NO. I. Steam one-half pound prunes until tender, take out the seeds, crack them and take out kernels. Hash kernels and prunes, beat the whites of five eggs to a froth, take one cup sugar, mix all to¬ gether and bake in a mo<lerate oven twenty minutes. Fig Pudding can be made in the same way. Mrs. E. Mettach. PRUNE PUDDING NO. 2, One and one-half cups prunes cooked and seeded, the whites of five eggs

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