Berry Pudding

Ingredients

• 2 slices of bread
• sugar
• blueberries, huckleberries, raspberries, or blackberries
• a little water if necessary

Method

1. 1

   Stew the fruit with the sugar, adding a little water if necessary.

2. 2

   Butter the bread, lay 2 slices in the bottom of a melon mold, cover with hot fruit, and add the remainder of the materials in layers.

3. 3

   Chill thoroughly, remove from mold, and serve with whipped cream, sweetened and flavored.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 18. The excerpt below is the record exactly as published.

Berry pudding. Use blueberries, huckleberries, raspberries, or blackberries. (In winter canned berries may be used.) Stew the fruit with the sugar, adding a little water if necessary. Butter the bread, lay 2 slices in the bottom of a melon mold, cover with the hot fruit, and add remainder of the materials in layers. Chill thoroughly, remove from mold, and serve with whipped cream, sweetened and flavored. Hot berry pudding. Use same ingredients as for Berty pudding. Place alternate layers of bread and fruit in a but- tered baking-dish and bake till the bread has absorbed the liquid. Serve with Hard sauce (p. 60) or Creamy sauce (p. 60). Dresden sandwiches. Make an uncooked custard of e^ yolks, sugar, salt, and milk. Dip the slices of bread

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