Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup tapioca
- one quart milk
- one pint milk
- one teaspoon vanilla
- one pound english walnuts
- one-half pound dates
- two cups sugar
- two teaspoons baking powder
- one-third cup of butter
- half cup of flour
- two teaspoons of baking powder
- two-thirds cup of milk
- six eggs
- one small cup sugar
- seven table- spoons cracker crumbs
- one inch thick in pans
- two before serving
- half cup sugar
- half cup of cornstarch
- three eggs
Directions
Soak in cold water for one hour, one cup tapioca. Put in double boiler with one quart milk and steam until thoroughly done, take from fire and add a tablespoonful butter and the yolks of six eggs, one small cup sugar, one pint milk. Stir butter in hot tapioca, stir sugar and milk together, add one teaspoon vanilla, stir into pud- ding, then pour into buttered baking-dish. Bake in oven within another dish of hot water to avoid boiling until custard sets. Add whites beaten stiff and brown lightly. If rice is used instead of tapioca, add raisins.
Mrs. R. D. Flood.
THANKSGIVING PUDDING— FOOD FOR THE GODS.
One pound English walnuts, one-half pound dates, two cups sugar, six eggs (beaten separately), seven table- spoons cracker crumbs, two teaspoons baking powder. Chop the nuts and cut dates (not too fine). Put the baking powder in the cracker crumbs and mix with nuts and dates. Add the yolks of the eggs and lastly the whites. Bake slowly about thirty-five minutes in pans lined with buttered paper. Have batter about one inch thick in pans. Remove paper as soon as pudding comes from the oven. Cut in squares and serve with whipped cream, sweetened and flavored. This recipe should be made a day or two before serving and will serve sixteen.
Mrs. C. W. J.\ck.
SNOWBALLS.
Cream together one-third cup of butter and half cup sugar. Sift half cup of flour with half cup of cornstarch and two teaspoons of baking powder. Add this to the creamed butter and sugar, mix carefully with two-thirds cup of milk and the beaten whites of three eggs. Pour into small well buttered cups, having these about two- thirds full, and steam for thirty minutes. Turn out and roll in powdered sugar. Serve with fruit sauce.
Mrs. I. G. Daly.
102 BETHANY UNION COOK BOOK