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M. J. Delaney cookbook, 1933
Page 84
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Mix the chopped prunes with the molasses and beaten eggs. Mix the wholewheat flour with the spices, salt and soda and add to the prune mixture alternately with the milk. Turn into a greased 2 qt. pudding mold and steam 2-1/2 hours. Serve hot with any desired pudding sauce. Serves 8. Golden Apricot Jell-O Pie 1/2 lb. dried apricots cooked and drained 1/3 cup sugar 1 package Orange Jell-O 1 pt. warm apricot juice & water 1/4 tsp. salt 1 baked 9 inch pie shell Combine apricots and sugar
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Mix the chopped prunes with the molasses and beaten eggs. Mix the wholewheat flour with the spices, salt and soda and add to the prune mixture alternately with the milk. Turn into a greased 2 qt. pudding mold and steam 2-1/2 hours. Serve hot with any desired pudding sauce. Serves 8. Golden Apricot Jell-O Pie 1/2 lb. dried apricots cooked and drained 1/3 cup sugar 1 package Orange Jell-O 1 pt. warm apricot juice & water 1/4 tsp. salt 1 baked 9 inch pie shell Combine apricots and sugar
Szathmary Culinary Manuscripts and Cookbooks
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