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(Steamed Puddings) - (The International Jewish Cook Book)

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.

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1 cup sugar
1-1/2 cups water
1 tablespoon granulated gelatine
1/4 cup lemon juice
Boil sugar and water two or three minutes; add gelatine which has been
soaked in two tablespoons cold water, stirring constantly; add lemon
juice. Chill in mold which has been dipped in cold water and serve.
Fruit may be molded in the jelly by chilling part of mixture, adding
fruit, then jelly; chilling and so on until mold is filled.

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Rice And Date Pudding

Half a cup of rice washed and boiled in water, one pound of dates,

washed first in cold then in hot water, stoned and chopped a little, one

pint of milk, two eggs, two tablespoonfuls of granulated sugar, and a

little salt. Butter well a pudding dish, lay in half the dates, then

over them half the rice, then dates again with a layer of rice on top.

Beat the eggs light, add to them the milk, sugar and salt, and pour over

the rice and fruit and bake from twenty-five to thirty minutes. Serve

cold, with cream.

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