Bettina's "Quick Pudding"
This quick pudding recipe from 1900 offers a delightful combination of textures and flavors. The pudding features a light and airy base from stiffly beaten egg whites, complemented by the sweetness of dates and powdered sugar. Baked in a moderate oven, this pudding offers a comforting and satisfying dessert, perfect for a quick treat.
Ingredients
- 2 each Egg whites
- 3 tablespoons Chopped nuts (Originally "T-nuts". Quantity estimated (not specified in original recipe))
- 4 tablespoons Powdered sugar
- 1/2 teaspoon Vanilla extract
- 10 each Chopped dates
- 1/8 teaspoon Salt
- 1/4 teaspoon Baking powder
- 1 tablespoon Butter (Quantity estimated (not specified in original recipe))
Instructions
- 1In a clean, dry bowl, beat the egg whites with an electric mixer or whisk until stiff peaks form. This will take approximately 5-7 minutes.
- 2Gently fold in the chopped nuts, chopped dates, vanilla extract, salt, powdered sugar, and baking powder into the beaten egg whites.
- 3Preheat the oven to 350°F (175°C). Lightly butter a tin mold or baking pan. Pour the mixture into the prepared mold. Place the mold in a pan of hot water and bake for 25 minutes, or until the pudding is set and lightly golden.
- 4Remove from the oven and serve hot.