Blueberry Pudding

Ingredients

• one quart of berries
• one quart of milk
• a pint and a half of stale bread
• two eggs
• one teaspoonful of salt
• one-quarter of a nutmeg, grated
• four table-spoonfuls of sugar

Method

1. 1

   Soak bread in milk for two hours, then break it up.

2. 2

   Beat eggs, salt, sugar, and nutmeg together.

3. 3

   Combine with bread mixture and stir in berries.

4. 4

   Bake in a pudding dish for fifty minutes.

5. 5

   Serve with creamy or foaming sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 321. The excerpt below is the record exactly as published.

one teaspoon- ful of salt. Cook for an hour, and serve with sugar and cream. * Steamed Berry Pudding. To make enough pudding for six or eight persons one requires a pint of milk, a pint and a half of flour, a pint and a half of blueberries or blackberries, half a teaspoon- ful of salt, two level teaspoonfuls of baking-powder, and an egg. Mix the salt and baking-powder with the flour, and rub through a sieve. Add the milk, the egg, well beaten, and then the berries. Pour the batter into a buttered tin mould or basin, — one that will hold more than two quarts, — and steam for two hours. Serve with hard sauce or any rich liquid sauce. 614 MISS PARLOA'S KITCHEN COMPANION. * Blueberry Pudding. For six persons use one quart of berries, one quart of milk, a pint and a half of stale bread, two eggs, one tea- spoonful of salt, one-quarter of a nutmeg, grated, and four table-spoonfuls of sugar

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