Blackberry or Raspberry Pudding - Mrs. W. F. Jones

Ingredients

• Put a layer of berries
• sprinkle with sugar
• cover with a layer of thin bread and butter
• in a baking dish
• in a pan of water

Method

1. 1

   Put a layer of berries in the bottom of a baking dish and sprinkle with sugar; then cover with a layer of thin bread and butter, and repeat until the dish is full, having the last layer of bread crumbs.

2. 2

   Bake in a pan of water in a slow oven for about 1 hour.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 51. The excerpt below is the record exactly as published.

in a baking dish to cool and then add the beaten eggs and bake slowly 2 hours. Serve with cream' or butter and sugar sauce. CORN MEAL PUDDING — Mrs. Daniel Bradford. 1 pint of milk ; as it comes to a boil, stir in % cup of mea5. When tx>ld, add 3 well beaten eggs, % of a cup of molasses, % teaspoon of salt, 1 wineglass of wine, fbutter size of half an egg, !%■ teaspoon of 116 PUDD^^ Gs soda. Beat well, and add less than 1 qt. of cold milk. Bake 3 hours ■with a cover over it, and stir it every half hour until the last hour. Very nice. LEMON TOAST— Mrs. W. F. Jones. 1 Beat the yolks of 3 eggs and aldd 1% cups of sweet milk. Dip thin slices of bread in ;this, and fry a light tonowni in butter. Sauce. — Bfeat the f^vhites of 3 eggs stiff; add % cup of white sugar, the juice of 1 lemon and 1 cup of boiling water. Pour over the toast as you serve it. QUEEN ESTHER'S TOAST— Mrs. Thos. Menzies. Cut stale bread into pieces 2 inches square and 1 inch thick. Steep them well in milk, then dip in beaten yolk of egg, and fry in butter. Make a sauce of sugar, water ajid cinnamon, to serve with the toast. BERRY PUDDING— Mrs. E. B. Mahon. 2 eggs, 1 pt. of milk, a little salt, % cup of sugar, flour to make a thick-batter, 1 teaspoon yeast powder, 1 pit. of berries (any kind) well dredgadi with flour, stirred in at the last; boil 1 hour in mold. Make sauce. BLACKBERRY OR RASPBERRY PUlDDING— Mrs. W. F. Jones. Put a layer of berries in the bottom of a baking dish and sprinkle with sugar; then cover with a layer of thin bread and butter, and re- peat until the dish is full; have the last layer of bread crumbs. If made from earned fruit, drain off the juice and pour it over the pud- ding last, then the sugar may not be needled. Bake in a pan of water

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