Blueberry Pudding

Ingredients

• 2 cupfuls flour
• 2 tablespoonfuls butter
• % teaspoonful salt
• 4 teaspoonfuls baking powder
• 4 tart apples

Method

1. 1

   Line a pudding dish with lightly buttered stale bread, sprinkle with salt, and fill with blueberries mixed with sugar.

2. 2

   Cover with buttered bread slices and bake in a moderate oven for 1 hour.

3. 3

   Brown the top briefly before serving hot with pudding sauce or sugar and cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 48. The excerpt below is the record exactly as published.

Blueberry Pudding Line a pudding dish with stale bread buttered lightly, sprinkle with a few grains of salt and fill the dish almost full of blue- berries mixed with a little sugar. Cover the berries with slices of bread buttered on both sides and sprinkled with salt. Cover the baking dish, set in a pan of cold water and bake 1 hour in a moderate oven. Remove the cover just long enough to brown the top of the padding. Serve hot with a pudding sauce or sugar and cream. Steamed Pudding ^ cupful shortening 2 cupfuls flour Ys cupful raisins % teaspoonful soda % cupful molasses Xi teaspoonful cloves % cupful milk V2 teaspoonful mace % teaspoonful salt Cream the shortening, beat in the chopped raisins and mo- lasses and add the milk alternately with the dry ingredients which have been mixed together. Place in an oiled can and steam 3 hours. Serve warm wdth a pudding sauce. Cream Pie 2 tablespoonfuls butter 2 cupfuls flour 2 tablespoonfuls lard 3 teaspoonfuls baking powder 1 egg yolk % teaspoonful salt 1 cupful sugar 1 egg white 1 cupful milk % teaspoonful vanilla Cream the shortening; beat the egg yolk until very light and whip % cupful of sugar into this. Cream the other % cupful 98 THE FARM COOK AXD RULE BOOK of sugar with the shortening and beat until light. Combine the two mixtures. Add the milk alternately with the dry in- gredients which have been sifted together and fold in the stiffly beaten egg white. Bake in two layers, put together with a cake filling and sprinkle powdered sugar on top. Dutch Apple Cake 2 cupfuls flour 1 egg 6 tablespoonfuls butter % teaspoonful salt 1 cupful milk 4 tart apples 4 teaspoonfuls baking powder

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