Prunes and Sago

Ingredients

• 1 pint water
• 2 eggs
• 1 lb. prunes
• 2 oz. sugar
• 4 pint milk
• 3 tablespoons sago

Method

1. 1

   Soak prunes in cold water, and next day remove the stones.

2. 2

   Boil in the same water for half an hour.

3. 3

   Stir in three tablespoons sago and 2 ozs. sugar, and cook another half-hour, or till the sago is clear.

4. 4

   Turn the mixture into a pie-dish.

5. 5

   Beat two eggs and 1 oz. sugar together, and add the 4 pint milk; pour gently over the prune mixture, grate a little nutmeg over, and put a few dots of butter, and bake gently (300 deg.

6. 6

   F.) till the custard is set—about 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 7. The excerpt below is the record exactly as published.

Prunes and Sago. 1 pint water. 2 eggs. lb. prunes. 1 oz. sugar. 2 Oz. sugar. 4 pint milk. 3 tablespoons sago. Method: Soak prunes in cold water, and next day remove the stones. Boil in the same water for half an hour. Stir in three tablespoons sago and 2 ozs. sugar, and cook another half- hour, or till the sago is clear. Turn the mixture into a pie- dish. Beat two eggs and 1 oz. sugar together, and add the 4 pint milk; pour gently over the prune mixture, grate a little nutmeg over, and put a few dots of butter, and bake gently (300 deg. F.) till the custard is set—about 30 minutes. Prune Brown Betty. 2 cups soft breadcrumbs. 2 cups prunes (stoned and 2 oz. butter. cut up). — b teaspoon cinnamon. 2 cup brown sugar. teaspoon nutmeg. 4 lemon (juice and_ grated leo Nol pop cup prune juice (according rind). to dryness of crumbs). Method: Stew prunes for 5 minutes in ? cup of water and drain, reserving the syrup. Melt butter and stir in crumbs. Put layer of crumbs in buttered pie dish, then layer of prunes. “SUNSHINE” BISCUITS: 100 varieties to choose from. (14) ° Sprinkle with some sugar and spices. Repeat layers till the dish is full, making the top layer of crumbs. Pour prune juice over the mixture and bake in a moderate oven (350 deg. F.) for 30 minutes. Cover during the first 15 minutes, then allow to brown. May be served with sauce or cream. Raisin and Apple Batter. 1 1b. cooking apples, peeled 1 small cup sugar. and quartered. 2 oz. butter. 1 cup seeded raisins or mixed 1 egg. fruits. 4 cup milk. 1 large cup S.R. flour. Rub butter, flour, and sugar together, beat egg with milk, and mix well. Now add the apples and raisins, taking care that all the pieces of apple are covered with the batter. Put in a greased basin, and steam for two hours. Serve with white sauce, custard, or custard powder sauce. A handy way of cooking steamed puddings is to use a billy. The lid can fit nicely over a greased paper, and the handle is very convenient for lifting it out of the saucepan. Apple Ferguson. 2 oz. butter. 1 cup sugar. 3 cups breadcrumbs. Juice and rind of 1 lemon. 3 large apples (unpeeled and $ nutmeg grated. grated). 3 eggs, beaten with a large 1 cup sultanas. teaspoon of carbonate soda. Rub butter into breaderumbs, add sugar, apples, sultanas, nutmeg and lemon; lastly, add eggs well beaten with the soda. Mix well, put in a buttered basin and steam for three hours. Serve with cream whipped, or the following sauce:— Hard Sauce.—Beat } Ib. butter to a cream, gradually add 1 cup of icing sugar, and, when white and light, add the unbeaten white of 1 egg; beat for five minutes. Grate over with a little nutmeg, and put in a cool place for about three hours to harden. DIRECTIONS FOR USING OTHER DRIED FRUITS For Apricots, Nectarines, and Pears. Soak in cold water for 12 hours. Place in a pan with enough fresh water to cover nicely, and simmer slowly for 20 minutes. Add sugar for the last five minutes only, so that the syrup does not become too thick. With all fruits, care should be taken to avoid over-cooking, which causes the flesh to leave the fibre. The object is to re- store the appearance and flavour of the ripe fruit. For Dried Peaches. Place 3 lb. fruit in a roomy dish. Sprinkle with a saltspoon- ful of carb. soda, and cover with boiling water. Soak for one “SUNSHINE” BISCUITS: 100 varieties to choose from. (15) hour only. Pour water off, cover with cold water, and soak for 24 hours. Remove skins, which will come off easily. Make syrup by boiling half-pint of water with two tablespoons sugar for a few minutes. Pour this over the fruit, and allow it to get cold. ONCE PREPARED, DRIED TREE FRUITS MAY BE USED IN ANY MANNER IN WHICH FRESH STEWED FRUIT IS _ USED. Dried Apricot Jam. Wash 1 lb. dried apricots thoroughly, soak in 4 pints of cold water for 24 hours. Put on to boil, and boil 30 minutes, then add 4 lb. sugar (warmed in the oven) and 1 oz. blanched almonds, or 1 teaspoon almond essence. Boil for another 30 minutes, or until a little put on a cold saucer seems sufficiently Scat Apricot jam is easily burnt, so stir well, and use a mat if necessary. A good idea is to grease the preserving pan well with butter on the bottom and up the sides a little. Dried Peach Jam. Put 1 lb. peaches to soak in boiling water and a good pinch of soda for an hour. Pour that water off, and soak in 4 pints of water for 24 hours. Remove the skins, and cut the peaches into four pieces. Put them on in the water in which they were soaked, and boil for 20 minutes, adding the juice of 2 lemons. Add 4% lb. sugar, and bring to boil again. Boil quickly for about 30 minutes, or till it will set when tested. Dried Prune Jam. 3 Ibs. prunes. 8 lbs. sugar. 3 quarts water. Juice 4 lemons. Method: Wash prunes and soak overnight in water. Next day boil till soft, add sugar and juice of lemons. Bring to boil again, and boil for one hour, or until a little placed on a cold saucer will set in a few minutes. Remove from the fire, bottle while hot, and cover when cold. Prune and Banana Jam. 1 lb. prunes

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