Sultana Plum Pudding

Ingredients

• Take a cupful each of raisins
• dried apples
• peaches
• one-half dozen each of figs
• dates
• three fresh bananas
• two cupfuls of prunes
• two tablespoonfuls of tapioca
• a quart of water

Method

1. 1

   Boil the fruits in a separate vessel for thirty minutes and add to prunes which have been boiling for two hours.

2. 2

   In a third vessel, boil tapioca in water until clear.

3. 3

   Mix it all together, adding finely-chopped or ground nuts, lemon peel, and citron.

4. 4

   Allow the mixture to boil for one hour or more over a slow fire.

5. 5

   Wet a mold and pour in if wanted cold; serve upon a layer of flaked rice or tapioca soaked in orange or pineapple juice.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 52. The excerpt below is the record exactly as published.

SULTANA PLUM PUDDING. Take a cupful each of raisins, dried apples, peaches, and one-half dozen each of figs, dates, and three fresh bananas. Boil this in a separate vessel for thirty minutes and add to prunes which have been boiling for two hours, of which you take two cupfuls, adding a stick of cinnamon. The prunes have to be pitted before mixed in with the rest. In a third vessel you boil two tablespoonfuls of tapioca in a quart of water

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