Berry Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Prepare just before serving.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 247. The excerpt below is the record exactly as published.
half a cupful of butter and a cupful of sugar to a cream ; beat two eggS to a cream with a cupful of sugar ; next put the berries, flour, butter, sugar, and eggs into a mixing-bowl, and stir in sufficient sour milk to make a soft dough ; put this dough into the buttered tin mould, close the mould so that no water can penetrate it, put it into a pot of actually boiling water, and boil it steadily for three hours ; then turn the pudding from the mould, and serve it hot with any good pudding-sauce. The same pudding is excellent if baked in a buttered dish until the dough is quite done, for about half an hour. BERRY SAUCE. Mash a cupful of ripe berries ; beat a cupful of sugar and half a cupful of buttA: to a cream ; beat the white of an egg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.