Berry Pudding

Ingredients

• 1 pt. milk
• 2 beaten eggs
• 1 teaspoonful salt
• 1/2 teaspoonful soda
• 1/2 teaspoonful cream of tartar
• flour to make a thick batter
• 1 pt. whortleberries, raspberries, currants or blackberries

Method

1. 1

   Combine milk, eggs, salt, soda, cream of tartar, and flour to make a thick batter.

2. 2

   Dredge berries with flour and stir in.

3. 3

   Steam for 1 hour.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 35. The excerpt below is the record exactly as published.

pt. milk then 3 cups flour ; beat until smooth. Add a tablespoonful melted butter, 2 teaspoonfuls baking powder; beat again and stir in carefully 6 peaches, pared and cut into squares. Pour this into the mould and boil continuously for 2 hours. — From "Table Talk," Philadelphia. 113 August* 17. — Pudding A'La Zouave. Blanch ^ lb. almonds, pound them in a mortar, a few at a time, adding ^ lb of butter ; then add 4 well beaten eggs, y2 pt. milk, ]/2 pt. sugar, and a glass of raisin wine. Mix this until it forms a smooth paste, then stir in 1 lb. grated apples, these ingredients being properly mingled, put it into a well buttered mould and bake 1 hour. The raisin wine is simply water in which raisins have been steeped for two hours, then cover and stand in a cool place 24 hours. — From "Table Talk," Philadelphia. 18.— Baked Peach Pudding. Boil y2 cup rice until tender in plenty of boiling salted water, drain, put in a farina boiler with 1 cup peach juice. Cook until the juice is nearly or quite absorbed, then stir into it 1 cup granulated sugar, and 2 ta- blespoonfuls butter and yolks of 2 eggs, stir until the sugar is dissolved. Grease a pud- ding dish, put in a layer of rice then a layer of peaches and so on until the dish is filled. Bake 30 minutes. — "Table Talk." 114 August* 19. — Tapioca and Peach Jelly. Soak a cup of tapioca in cold water for several hours, then put it into a qt. of cold water, and let it cook very slowly till it be- comes a clear jelly. Add a dozen ripe peaches cut into very small pieces and 2 cups of sugar. Let this cook slowly for an hour longer, stirring occasionally. Turn into a mould and let it grow perfectly cold before serving. Serve with cream. 20. — Minute Pudding. Mix 5 tablespoon fuls flour with )4 cup of cold, sweet milk, a very little salt. Stir it into \]/2 pts. boiling sweet milk; boil 1 minute stirring constantly ; remove from the fire until luke-warm, add 3 beaten eggs, stir until it boils and eat with cream and sugar. 21. — Berry Pudding. One pt. milk, 2 beaten eggs, 1 teaspoonful salt, % teaspoonful soda, y2 teaspoonful cream of tartar, and flour to make a thick batter. Dissolve the soda in a little water, and sift cream of tartar through the flour. One pt. whortleberries, raspberries, currants or blackberries

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