| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, 1941 |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Dry bread crumbs |
| 1 |
c |
Flour |
| 1 |
c |
Ground suet |
| 1 |
c |
Sugar |
| 1 |
c |
Thick prune pulp |
| 3 |
ts |
Baking-powder |
| 3 |
|
Eggs, well beaten |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Cloves |
| 1 |
c |
Milk |
INSTRUCTIONS
Sift flour, measure, and sift with baking-powder, salt, and spices. Prepare
prune pulp by rubbing cooked prunes through sieve. Combine prune pulp,
crumbs, suet, sugar, milk, and eggs. Add dry ingredients. Mix thoroughly.
Pour into well-oiled 1 pound cans. Cover. Steam 2 hours. Serve hot with
hard sauce or with caramel sauce. 8 servings.
Grace Viall Gray, Glen Ellyn, IL.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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