Baked Berry Pudding

Name: Baked Berry Pudding
Ingredients: add 2 c. blueberries or huckleberries; Make as for Cottage pudding; add sugar gradually; then the egg (well-beaten); Stir in the milk

From The practical cookbook, 1917

Berries should be picked over, washed, and slightly floured before using.

Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 22. The excerpt below is the record exactly as published.

add sugar gradually, then the egg (well-beaten). Stir in the milk, then the dry ingredients; beat well, and bake in a well- buttered cake-pan or gem-pans 25 to 35 min. Serve with d,:...l,CjOO^:;Ic STARCH 47 mashed and sweetened strawberries or peaches, stewed fruit, Chocolate sauce (p. 6o), or Hard sauce (p. 60). Baked berry pudding. Make as for Cottage pudding and add 2 c. blueberries or hucklebe.rries

Cook this with the app: pantry check, scaling, and the assistant.