Bery Pudding
From Six little cooks, 1910
Substituting berries for cherries.
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 9. The excerpt below is the record exactly as published.
ERRY PUDDING. Two cups milk, one tablespoon butter, two eggs, two AUNT JANE'S COOKING GLASS. 31 teaspoonftds cream tartar, one of soda, three light pints flour, or enough to make a stiff batter, one quart cherries, measured after stemming. Boil or steam two hours. No. 12 — BEKEY PUDDING. The same recipe as for No. 11, substituting berries for cherries
Cook this with the app: pantry check, scaling, and the assistant.