One pound prunes stewed tender. Take out pits and beat
to a pulp. Then add three well beaten eggs, one cup sugar and
bake a short time. Serve with cream either plain or whipped.
Mrs. Lowell.
Prune Pudding.
Stew three-quarters of a pound prunes; sweeten. When
done remove stones and cut in two. Sweeten the beaten whites
of three eggs and mix lightly with the prunes. Place them in a
baking dish and bake in oven until the whites are browned. For
the custard to serve with the pudding, take one-half pint milk,
one-half cup sugar and the yolks of three eggs and flavoring.
This may be served warm or cold. Mrs. F. H. McAdow.
Strawberry Pudding.
Whites of two eggs, yolk of one, one cup of milk, half
cup of water, two tablespoons of butter, two teaspoons of
baking powder sifted twice through one and a half cups of flour;
pinch of salt✪ Strawberry Pudding. Steam forty minutes steadily.
Sauce. — One large box of ripe strawberries; stir one and
a half cups of powdered sugar and one-half cup of butter to a
cream; then add berries and put on ice for about two hours
before using. This pudding should be served as soon as done.
Ada B. Porter.
Strawberry Fromage.
Soak an ounce of gelatine in half pint of cold water half
an hour; press a quart of ripe strawberries through a flour sieve
fine enough to prevent the seeds from going through; add a cup
of pulverized sugar and a few drops of cochineal to give it color,
and the gelatine dissolved in hot water or over the teakettle; set
the pan containing the mixture in another pan containing
chopped ice; stir until it begins to thicken, then beat in rapidly a
pint of whipped cream ; line a mould with lady fingers, then
fill with the fromage. Cover and pack in ice and rock salt for
two hours. Mrs. B. F. Head.
Strawberry Sauce for Steamed or Baked Pudding.
One-half cup butter, two cups sugar, beat butter and sugar
to a cream; stir in crushed strawberries; stir in the beaten white
250
New Century Cook Book.
of one egg just before serving. Large fruits such a peaches,
pineapples and oranges, may be cut fine and used instead of
strawberries. Mrs. Charles Howe.
Strawberry Pudding.
Whites of two eggs, yolk of one, one cup of milk, one-half
cup of water, two tablespoons melted butter, pinch of salt,
three even teaspoons baking powder, sifted twice through one
and one-half cups of flour. Steam steadily forty minutes.
Serve as soon as done.
Sauce. — One large box of ripe strawberries, one and one-
half cups powdered sugar and one-half cup of butter creamed
together. Then stir berries in and put on ice two hours. Pour
this over the pudding when done. Mrs. A. N. Warner.
Boston Pudding.
Two cups chopped raisins, one cup suet, one cup molasses,
one cup sweet milk, three cups flour, one teaspoon soda, a little
spice✪ Boston Pudding. Boil or steam three hours. If preferred, one teaspoon
(heaping) of baking powder can be substituted for soda; also
currants for raisins.
Soft Rice Pudding.
Two and one-half quarts milk, one-half cup rice, one cup
sugar, small lump butter, nutmeg. Cook slowly about three
hours.
Steamed Pudding.
One cup stoned raisins, one cup sweet milk, one cup
molasses, two cups graham or whole wheat flour, two teaspoons
cinnamon, one teaspoon salt, one teaspoon soda. Flavor to
suit the taste. Steam three hours, and is just as good steamed
over. Use soft sauce of butter and sugar. W. T. Eaton.
Page 129 · 2 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One pound prunes stewed tender. Take out pits and beat to a pulp. Then add three well beaten eggs, one cup sugar and bake a short time. Serve with cream either plain or whipped.
Mrs. Lowell.
Prune Pudding.
Stew three-quarters of a pound prunes; sweeten. When done remove stones and cut in two. Sweeten the beaten whites of three eggs and mix lightly with the prunes. Place them in a baking dish and bake in oven until the whites are browned. For the custard to serve with the pudding, take one-half pint milk, one-half cup sugar and the yolks of three eggs and flavoring. This may be served warm or cold. Mrs. F. H. McAdow.
Strawberry Pudding.
Whites of two eggs, yolk of one, one cup of milk, half cup of water, two tablespoons of butter, two teaspoons of baking powder sifted twice through one and a half cups of flour; pinch of salt. Steam forty minutes steadily.
Sauce. — One large box of ripe strawberries; stir one and a half cups of powdered sugar and one-half cup of butter to a cream; then add berries and put on ice for about two hours before using. This pudding should be served as soon as done.
Ada B. Porter.
Strawberry Fromage.
Soak an ounce of gelatine in half pint of cold water half an hour; press a quart of ripe strawberries through a flour sieve fine enough to prevent the seeds from going through; add a cup of pulverized sugar and a few drops of cochineal to give it color, and the gelatine dissolved in hot water or over the teakettle; set the pan containing the mixture in another pan containing chopped ice; stir until it begins to thicken, then beat in rapidly a pint of whipped cream ; line a mould with lady fingers, then fill with the fromage. Cover and pack in ice and rock salt for two hours. Mrs. B. F. Head.
Strawberry Sauce for Steamed or Baked Pudding.
One-half cup butter, two cups sugar, beat butter and sugar to a cream; stir in crushed strawberries; stir in the beaten white
New Century Cook Book.
of one egg just before serving. Large fruits such a peaches, pineapples and oranges, may be cut fine and used instead of strawberries. Mrs. Charles Howe.
Strawberry Pudding.
Whites of two eggs, yolk of one, one cup of milk, one-half cup of water, two tablespoons melted butter, pinch of salt, three even teaspoons baking powder, sifted twice through one and one-half cups of flour. Steam steadily forty minutes. Serve as soon as done.
Sauce. — One large box of ripe strawberries, one and onehalf cups powdered sugar and one-half cup of butter creamed together. Then stir berries in and put on ice two hours. Pour this over the pudding when done. Mrs. A. N. Warner.
Boston Pudding.
Two cups chopped raisins, one cup suet, one cup molasses, one cup sweet milk, three cups flour, one teaspoon soda, a little spice. Boil or steam three hours. If preferred, one teaspoon (heaping) of baking powder can be substituted for soda; also currants for raisins.
Soft Rice Pudding.
Two and one-half quarts milk, one-half cup rice, one cup sugar, small lump butter, nutmeg. Cook slowly about three hours.
Steamed Pudding.
One cup stoned raisins, one cup sweet milk, one cup molasses, two cups graham or whole wheat flour, two teaspoons cinnamon, one teaspoon salt, one teaspoon soda. Flavor to suit the taste. Steam three hours, and is just as good steamed over. Use soft sauce of butter and sugar. W. T. Eaton.
Records on this page
Strawberry PuddingBoston Pudding