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| RECIPE FOR APRICOT PUDDING |
Title: Apricot Pudding
Category: 1941
Serves: 6
Ingredients:
| 0.50 | c | Molasses | | 0.50 | c | Melted shortening | | 0.75 | c | Chopped dried apricots | | 2.00 | tb | Chopped candied orange peel | | 2.00 | tb | Chopped candied citron | | 1.00 | ts | Cinnamon | | 1.00 | ts | Baking-powder | | 0.50 | c | Sour milk | | 1.00 | c | Dry bread crumbs | | 1.00 | c | Raisins | | 1.00 | c | Flour | | 1.00 | ts | Mace | | 1.00 | ts | Salt | | 1.00 | ts | Baking-soda |
Instructions:
Cover apricots with water.
Cover.
Simmer until tender.
Drain.
Cool.
Sift flour, measure, and sift with baking-powder, baking-soda, salt, and spices.
Combine molasses, shortening, apricots, orange peel, citron, crumbs, raisins, and milk.
Add dry ingredients.
Beat until smooth.
Fill well-oiled 1-pound cans 2/3 full.
Cover.
Steam 2 1/2 hours.
6 servings.
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