Desserts and Puddings
Date Puddings
DATE PUDDING 1
Melt three tablespoons of butter, add one half cup of molasses, one half cup of milk, one and two-third cups of flour sifted with one half teaspoon of baking soda, one quarter teaspoon of salt, one quarter teaspoon each of cloves, cinnamon, and nutmeg. Add to the above one half pound of dates, stoned and cut. Turn into a well buttered mold. Butter the cover also and steam two and one half hours. Keep at a steady boil. Serve with any kind of sauce.
DATE PUDDING 2
Take 1/2 lb. of plain wholemeal biscuits, 1/2 lb. dates, 2 oz.. butter,
1 heaped tablespoon wholemeal flour, grated rind of 2 lemons and water.
Grind the biscuits to flour in the food chopper. Wash, stone, and chop
the dates. Grate off the yellow part of the lemon rinds. Rub the butter
into the biscuit powder. Add dates, lemon peel, and flour. Mix with enough
water to make a paste stiff enough for the spoon to just stand up in alone.
Be very particular about this, as the tendency is to add rather too little
than too much water, owing to the biscuit powder absorbing it more slowly.
Put into a greased pudding basin or mould. Steam or boil for 5 hours. "Ixion
Kornules" may be used instead of the biscuits, if preferred.
They save the labour of grinding, but they need soaking for an hour
in cold water before using. Well squeeze, add the other ingredients, and
moisten with the water squeezed from the kornules.
Recipe Sites
Sago Puddings
SAGO PUDDING.
Take three or four ounces of sago, and wash it in two or three waters, set it on to boil in a pint of water, when you think it is enough take it up, set it to cool, and take half of a candid lemon shred fine, grate in half of a nutmeg, mix two ounces of jordan almonds blanched, grate in three ounces of bisket if you have it, if not a few bread-crumbs grated, a little rose-water and half a pint of cream; then take six eggs, leave out two of the whites, beat them with a spoonful or two of sack, put them to your sago, with about half a pound of clarified butter, mix them all together, and sweeten it with fine sugar, put in a little salt, and bake it in a dish with a little puff-paste about the dish edge, when you serve it up you may stick a little citron or candid orange, or any sweetmeats you please.
SAGO PUDDING WITH STRAWBERRY JUICE
Prepare one cup berry juice and sweeten to taste. Have ready a scant half teacup of sago soaked one hour in water enough to cover. Boil the sago in the fruit juice until thick like jelly. Beat up the whites of two eggs and add to the sago while hot and remove immediately from the stove. Mold and serve with cream or berry juice.
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