Black Pudding.— One colleecup black molasses, one coSeecup sour
creani; add one dessertspoon of soda and beat hard and then add one
cup chopped suet, one cup seeded raisins, a few almonds (about a table-
spoonful), do not blanch them, as they will have a. better flavor, three
(or more if liked) chopped figs, two apples, and a piece of citron
chopped. Three cups of flour, one-half teaspoonful of salt and the grat-
ing of onc'half nutmeg✪ Black Pudding. Beat well. Take four bakit^ powder cans
(pound size), rub with melted butter and pour the batter into them and
steam hard three hours. Stand in oven ten or fifteen minutes to dry off.
When you wish to use steam half an hour. A quantity may be made at
one time, as these puddings will keep six months.
Blackberry Pudding.— Beat one-third of a cup of butter to a cream.
Add gradually half a cup of sugar and the beaten yolks of two ^gs.
Sift together two cups of previously sifted flour, four level teaspoonftila
of baking powder and half a teaspoonful of salt Add this to the
creamed butter, sugar, and eggs. Put in half of the flour mixture, mix,
and then put in half a cupful of cold water. Mix in the rest of the
flour, etc. Beat thoroughly and last of alt fold in the well-beaten white*
of the two eggs. Sprinkle a cupful of blackberries with a little flour
and add them to the batter as it is dropped a spoonful at a time, into the
mold, which should be rubbed with unsalted butter. Steam an hour and
a half, or bake twenty-five minutes, and serve with a blackbeuy hard
sauce. The sauce is made in the usual way, with half a cup of butter
and a cup of sugar. Add to this half a cupful of crushed berries✪ Blackberry Pudding.
Blueberry Betty. — Put a pint of milk in a double boiler and put on
the fire to scald. Pick over, wash and drain a pint of fresh blueberries.
Have ready a pint of soft whole wheat bread crumbs. Put a layer of
crumbs in a buttered pudding dish, then a layer of berries, then more
' crumbs and so on until the dish is full, having crumbs on top. Stir two
tablespoon (u Is of sugar in the mi✪ Blueberry Bettylk, and when hot pour it over the con*
tents of the dish. Cover and set in the oven to bake for about an. hour.
Stand the pudding dish in a basin of hot water. Serve with a tart sauce.
Blueberry Pudding.— Beat lyi cupful sugar with four eggs, add one
pint milk and one cupful flour, in which sift one tablespoonful baking
powder, one-half teaspoonful salt; add one cupful whole blueberries✪ Blueberry Pudding; pour
in a buttered covered mold; set in boiling water, letting water only
come a little more than half way up to the mold ; weight down and boil
continuously for one hour; slip on to a dish and cover with sauce, then
sprinkle over uncooked fruit. Sauce — Beat one cupful granulated sugar
with one cupful butter to a cream; then add yolks of two eggs, one-
quarter teaspoonful vanilla.
Baked Blueberry Pudding, — One quart ripe, fresh berries, mace or
nutmeg onc-balf teaspoonful; three eggs well beaten, separstel;''; sngaTf
THE RURAL COOK BOOK. 55
two cups; cold butter, one tablespoon; sweet milk, one cvp; flour, one
pint; baking powder, two teaspoons✪ Baked Blueberry Pudding. Roll berries well in flour, add
them last Bake half hour and serve with sauce. Delicious.
Steamed Blueberry Puffs. — Beat two eg^s until light and thick, with-
out separating; add half a cupful of sugar and half a cupful of milk;
stft together three level teaspoonfuls of baking powder, half a teaspoon-
ful of salt and two cupfuls of flour, stir into the liquid ingredients ; then
itir in one cup of blueberries.✪ Steamed Blueberry Puffs Turn into buttered cups and steam half
an hour. The batter should drop easily from the end of the spoon.
Serve hot with cream and sugar.
Page 38 · 6 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Black Pudding.— One coffee cup black molasses, one coffee cup sour creani; add one dessertspoon of soda and beat hard and then add one cup chopped suet, one cup seeded raisins, a few almonds (about a tablespoonful), do not blanch them, as they will have a. better flavor, three (or more if liked) chopped figs, two apples, and a piece of citron chopped. Three cups of flour, one-half teaspoonful of salt and the grating of one-half nutmeg. Beat well. Take four bakit^ powder cans (pound size), rub with melted butter and pour the batter into them and steam hard three hours. Stand in oven ten or fifteen minutes to dry off. When you wish to use steam half an hour. A quantity may be made at one time, as these puddings will keep six months.
Blackberry Pudding.— Beat one-third of a cup of butter to a cream. Add gradually half a cup of sugar and the beaten yolks of two ^gs. Sift together two cups of previously sifted flour, four level teaspoonfuls of baking powder and half a teaspoonful of salt Add this to the creamed butter, sugar, and eggs. Put in half of the flour mixture, mix, and then put in half a cupful of cold water. Mix in the rest of the flour, etc. Beat thoroughly and last of alt fold in the well-beaten whites of the two eggs. Sprinkle a cupful of blackberries with a little flour and add them to the batter as it is dropped a spoonful at a time, into the mold, which should be rubbed with unsalted butter. Steam an hour and a half, or bake twenty-five minutes, and serve with a blackbeuy hard sauce. The sauce is made in the usual way, with half a cup of butter and a cup of sugar. Add to this half a cupful of crushed berries.
Blueberry Betty. — Put a pint of milk in a double boiler and put on the fire to scald. Pick over, wash and drain a pint of fresh blueberries. Have ready a pint of soft whole wheat bread crumbs. Put a layer of crumbs in a buttered pudding dish, then a layer of berries, then more ' crumbs and so on until the dish is full, having crumbs on top. Stir two tablespoonfuls of sugar in the milk, and when hot pour it over the contents of the dish. Cover and set in the oven to bake for about an. hour. Stand the pudding dish in a basin of hot water. Serve with a tart sauce.
Blueberry Pudding.— Beat lyi cupful sugar with four eggs, add one pint milk and one cupful flour, in which sift one tablespoonful baking powder, one-half teaspoonful salt; add one cupful whole blueberries; pour in a buttered covered mold; set in boiling water, letting water only come a little more than half way up to the mold ; weight down and boil continuously for one hour; slip on to a dish and cover with sauce, then sprinkle over uncooked fruit. Sauce — Beat one cupful granulated sugar with one cupful butter to a cream; then add yolks of two eggs, onequarter teaspoonful vanilla.
Baked Blueberry Pudding, — One quart ripe, fresh berries, mace or nutmeg onc-balf teaspoonful; three eggs well beaten, separately; sugar
two cups; cold butter, one tablespoon; sweet milk, one cvp; flour, one pint; baking powder, two teaspoons. Roll berries well in flour, add them last Bake half hour and serve with sauce. Delicious.
Steamed Blueberry Puffs. — Beat two eggs until light and thick, without separating; add half a cupful of sugar and half a cupful of milk; stft together three level teaspoonfuls of baking powder, half a teaspoonful of salt and two cupfuls of flour, stir into the liquid ingredients ; then stir in one cup of blueberries. Turn into buttered cups and steam half an hour. The batter should drop easily from the end of the spoon. Serve hot with cream and sugar.
Records on this page
Black PuddingBlackberry PuddingBlueberry BettyBlueberry PuddingBaked Blueberry PuddingSteamed Blueberry Puffs