Dried Fruit Pudding
A historical recipe from Foods that will win the war and how to cook them (1918), by Goudiss, C. Houston (Charles Houston), Goudiss, Alberta M. (Alberta Moorhouse) (1918).
A historical recipe
Foods that will win the war and how to cook them (1918), by Goudiss, C. Houston (Charles Houston), Goudiss, Alberta M. (Alberta Moorhouse) (1918). Project Gutenberg eBook #15464.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Foods that will win the war and how to cook them (1918), by Goudiss, C. Houston (Charles Houston), Goudiss, Alberta M. (Alberta Moorhouse) (1918). Digitised by Project Gutenberg, eBook #15464 (https://www.gutenberg.org/ebooks/15464). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- One cup dried apricots
- two cups of water
- 1 teaspoon orange
- 1/2 cup chopped nuts Mix ingredients
- 2 eggs
Method
- One cup dried apricots, peaches or prunes soaked two hours in two cups of water.
- 1 cup bread crumbs 2/3 cup corn syrup 1 teaspoon orange or lemon rind 2 eggs 1/8 teaspoon salt 1 teaspoon lemon juice 1/2 cup chopped nuts Mix ingredients.
- Place in greased baking dish and bake 30 minutes in moderately hot oven.