Bird’s Nest Pudding

Ingredients

• two cups flour
• a heaping teaspoon baking powder
• a tablespoon lard or butter
• one egg
• mix with milk to a rather stiff batter
• sprinkle with sugar

Method

1. 1

   Fill a baking dish partly with sliced tart apples, pour batter over apples, and bake.

2. 2

   When done, invert onto a platter, sprinkle with sugar, and serve with cream or sauce.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 17. The excerpt below is the record exactly as published.

tw’o cups flour, one tablesp(K)n melted butter, one teaspoon soda, cinnamon and nutmeg if desired. Steam three hours. Sauce.— One cup sugar, one-half cup butter, mix w’ell;add one egg and one-half cup hot water. Mrs. Berry. SUET PUDDING. One cup molasses, one cup milk, one cup chopped suet, one cup raisins, two and one-half cups flour, two teaspoons baking powder, flavor to taste. Steam two hours; serve with sauce made of one tablespoon butter, one tablespoon flour creamed, pour on boiling water, flavor and sweeten. Mrs. G. Holbein. WHITE PUDDING. One pint suet rubbed fine, taking out all stringy substance, two or more quarts of flour, pepper well, add salt and mix all thoroughly. Put into a pan and moisten with water. Stir frequently while baking, and keep moistening by adding a little more water. This can also be steamed, putting it into a cloth bag, and is to be eaten while hot. BIRD’S NEST PUDDING. Fill a baking dish partly with sliced tart apples. Make a batter with tw’o cups flour, a heaping teaspoon baking powder, a tablespoon lard or butter, one egg, mix with milk to a rather stiff bat¬ ter, pour over apples and bake. When done put on a platter upside down, sprinkle with sugar

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