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DATE PUDDING - Recipe

DATE PUDDING-One pound of chopped beef suet, 3/4 pound of stoned dates, 14 ounces of grated bread, I 1/2, ounces of baking powder, 12 ounces of Sour, one grated nutmeg, two eggs and enough milk to make a medium mixture, poured into molds, steamed three hours; served with wine sauce.

Steamed Date Pudding

1 Cupful of Chopped Beef Suet
1 Cupful of Dried Bread Crumbs
1 Cupful of Chopped Dates
1/2 Cupful of Flour
1 Teaspoonful of Salt
1/2 Teaspoonful of Cinnamon
1 Egg

The dates are separated, washed in cold water, then scalded, and put into cold water again; It is best to wash them through two or three waters, and nut them into a colander and shake until dry.

Remove the stones and cut the dates fine, or put them through a coarse food chopper. To the dales add the suet, bread crumbs, flour, salt, cinnamon, and just enough cold water to hold all together.

Beat the egg and add it to the mixture; mix well, and put into a melon mold or a round bowl; cover, place in hot water, and boil for two hours. Serve with lemon sauce.

Paprika, ground sweet Hungarian pepper, is red in color and adds both to the flavor and appearance of many dishes.

Save the water in which rice is cooked to use for soups.

DATE PUDDING—Chop very fine one pound of stoned dates and six ounces of beef suet; mix the latter with twelve ounces of grated bread crumbs; then add the dates, together with six ounces of sugar. Mix the whole with one egg, add one gill of milk and two heaping tablespoons of flour in which has been sifted two small teaspoons of baking powder, and steam- for three hours. Serve with sauce.

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Culinary Handbook - "D"