Dessert
Prune pudding (No. 2)
Prune pudding (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak a pound of prunes all night and, in the morning, drain well.
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From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak a pound of prunes all night and, in the morning, drain well.
- Put them over the fire with a half cupful of granulated sugar and enough water to cover them, and stew until tender.
- Break six eggs, dividing the yolks from the whites.
- Whip the yolks until thick, beat into them three tablespoonfuls of powdered sugar, the minced prunes and the finely-chopped meats of a dozen English walnuts.
- Last of all, add quickly, and with light strokes, the stiffened whites of the eggs.
- Turn into a greased pudding-dish and bake in the lower part of a moderate oven for half an hour.
- Serve in the bake-dish as soon as done with a sauce made by stirring into a pint of rich cream three tablespoonfuls of sugar, a dash, each, of nutmeg and cinnamon, and a gill of prune syrup.
Historical transcription
Source method
- 1
Soak a pound of prunes all night and, in the morning, drain well. Put them over the fire with a half cupful of granulated sugar and enough water to cover them, and stew until tender. Take them from the liquor and set aside to cool in a colander, reserving the liquor for the pudding sauce. Stone the prunes and chop them very fine. Break six eggs, dividing the yolks from the whites. Whip the yolks until thick, beat into them three tablespoonfuls of powdered sugar, the minced prunes and the finely-chopped meats of a dozen English walnuts. Last of all, add quickly, and with light strokes, the stiffened whites of the eggs. Turn into a greased pudding-dish and bake in the lower part of a moderate oven for half an hour. Serve in the bake-dish as soon as done with a sauce made by stirring into a pint of rich cream three tablespoonfuls of sugar, a dash, each, of nutmeg and cinnamon, and a gill of prune syrup. Serve this sauce cold.
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