Blueberry Pudding
From Principles of cooking, 1914
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 71. The excerpt below is the record exactly as published.
Blueberry Pudding. — Cream two thirds cup of butter, add two thirds cup of sugar, two eggs well beaten, three fourths cup of milk, and two cups of flour, three teaspoons of baking powder, one fourth teaspoon of salt, sifted together. ~ Mix as for cake. When well beaten, add two cups of floured blueberries
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