Cherry Pudding

Ingredients

• one cup milk
• one cup sugar
• two cups flour
• a little salt
• one teaspoonful soda
• two teaspoons of cream tartar

Method

1. 1

   Lay fruit in a pan and pour batter over it.

2. 2

   Cover and steam over boiling water until cooked.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 137. The excerpt below is the record exactly as published.

Cherry Pudding. One cup milk, one cup su^ar, two cups flour, a little salt, one teaspoonlul soda, two teaspoouf uls cream tartar; lay fruit in pan or dish and pour batter over it. Cover well and place in steamer over boiling water until cooked. Cherry Tapioca Pudding. One cup of tapioca washed and soaked over night. In the morning boil in double boiler until free from lumps, it takes about two to three hours, add one cup of sugar and one tea- spoonful vanilla; stone one quart of cherries and sweeten; stir the cherries into the tapioca just before serving. Serve with cream and sugar. Very nice cold. Charlotte Russe Cream. Make thick custard of one and one-half pints milk, yolks of three eggs, cup sugar, two tablespoons cornstarch, small piece butter, pinch of salt, when cool flavor. Add well beaten white of three eggs, one pint of whipped cream, and one third box gelatine which has been dissolved in warm water, beating with an egg beater lightly till thoroughly mixed ; pour into dish or mold lined with lady-fingers. Arrange layer on top, place on ice till serving. Mrs. Ida Baker. Lemon Sauce for Fruit Pudding. Into three tablespoonfuls of hot water stir gradually one well beaten egg, the juice and grated rind of half one large lemon, stir to a cream, one cup of sugar and one-half cup of butter and add to the mixture, letting it cook over steam for several minutes, stirring it frequently. Pudding Sauce. Four tablespoons of white sugar, two tablespoons butter, one tablespoon flour; beat all to a cream and add the white of one egg w7ell beaten; then add one gill of boiling water; stir well, flavor to taste. New Century Cook Book. 265 Whipped Cream Sauce. For steamed fig pudding or any steamed pudding. One-half pint cream whipped stiff, one cup pulverized sugar, two eggs, nutmeg to taste. Beat whites of eggs stiff ; then add yolks, beat into the whites; add sugar to stiff cream. Just before serving put cream and eggs together and beat. Mrs. N. H. Towne. Liquid Pudding Sauce. One cup sugar

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