Boiled Huckleberry-Pudding with Eggs

Ingredients

• a quart of huckleberries
• a quart of flour
• one teaspoonful of salt
• one teaspoonful of baking-soda
• half a cupful of butter
• a cupful of sugar
• two eggs

Method

1. 1

   Wash and dry huckleberries, roll in flour.

2. 2

   Mix flour, salt, baking soda, butter, sugar, and eggs.

3. 3

   Stir in sour milk to make a soft dough.

4. 4

   Boil in a mould for three hours or bake for half an hour.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 247. The excerpt below is the record exactly as published.

BOILED HUCKLEBERRY-PUDDING, WJTff EGGS. Pick over, wash, and dry a quart of huckleberries, and roll them in flour ; sift together a quart of flour, and one tea- SECOND-COURSE SWEETS. 463 spoonful each of salt and baking-soda; butter a tight tin pudding-mould ; beat half a cupful of butter and a cupful of sugar to a cream ; beat two eggS to a cream with a cupful of sugar ; next put the berries, flour, butter, sugar, and eggs into a mixing-bowl, and stir in sufficient sour milk to make a soft dough ; put this dough into the buttered tin mould, close the mould so that no water can penetrate it, put it into a pot of actually boiling water, and boil it steadily for three hours ; then turn the pudding from the mould, and serve it hot with any good pudding-sauce. The same pudding is excellent if baked in a buttered dish until the dough is quite done, for about half an hour. BERRY SAUCE. Mash a cupful of ripe berries ; beat a cupful of sugar and half a cupful of buttA: to a cream ; beat the white of an egg to a stiff froth ; mix all these ingredients lightly together, and then serve the sauce at once ; it should not be made until it is wanted for the table. BOILED RICE-DUMPLINGS. Pick over a cupful of rice, wash it in cold water, and put it over the fire to boil in two quarts of boiling water contain- ing a tablespoonful of salt ; boil the rice fast for twenty min- utes, then drain it on a sieve ; while Jthe rice is being boiled, peel and core half a dozen medium-sized apples of good flavor, fill the centres with sugar and spice or with any good jelly or marmalade ; when the rice is drained, put some of it around each apple in a layer about half an inch thick, tak- ing care to entirely cover the apples ; tie each apple in a small pudding-cloth, after it has been covered with rice; when all the little dumplings are thus prepared, drop them into boiling water, and boil them steadily for an hour ; then carefully remove the cloths, and serve the dumplings without breaking them apart. Use any good pudding-sauce with 464 PRACTICAL AMERICAN COOKERY. them. A raw egg may be mixed with the rice before putting it over the apples, by way of varying the dish. MAPLE-SUGAR SAUCE. Break half a pound of maple-sugar in small bits, put it into a thick saucepan with half a gill of cold water ; set the saucepan over the fire, and melt the sugar until it forms a clear sirup ; then remove it from the fire, and stir in two heaping tablespoonfuls of butter cut in small bits. Serve the sauce hot with any fruit-pudding. BAKED PUDDINGS. Baked puddings are generally considered safer for inex- perienced cooks to make, because there is no difficulty to be apprehended except burning, while they are being cooked, and that simply requires watchfulness to guard against it. Many of them are very delicate, and they are more likely to be digestible than boiled puddings. When baked puddings need sauces, any of those given with the recipes for boiled puddings will answer. BAKED PLUM-PUDDING. Mix the following ingredients as directed in the recipe for Christmas plum-pudding : Half a pound each of suet, rai- sins, and currants ; quarter of a pound of sugar, sifted with one pound of flour, two teaspoonfuls of baking-powde

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