Cherry Pudding

Ingredients

• one pint flour
• one pint sweet milk
• one quart cherries
• four eggs
• a little butter
• a little salt
• baking powder

Method

1. 1

   Mix all ingredients and steam.

2. 2

   Serve with cream and sugar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new home cook book (1896), page 81. The excerpt below is the record exactly as published.

four eggs and make it up into balls ^s big as turkey egg; fry them in fresh butter of a fine light brown. BAKED CEACKEE PUDDING. Mrs. H. P. Stowell. Two quarts of sweet milk, seven Boston butter crackers rolled, three eggs, a little nutmeg, a little salt , sweeten with sugar to taste. Bake two hours and a half in a mod- erate oven. VALUABLE RECIPES. 19? APPLE BREAD PUDDIJN'G. Mrs. O. L. Wheelock. Pare, core and chop one-half dozen sour apples ; dr} bread in the oven until crisp, then roll ; butter a deef dish and place in it a layer of crumbs and apples alter- nately, with spice, and one-half cup of beef suet chopped fine ; pour in one-half pint of sv/eet milk, and bake till nicely browned ; serve with hard sauce. APPLE PUDDING. Mrs. W. Guthrie. Five eggs, one pint milk, four tablespoons flour, four apples grated ; bake one hour and a quarter. Serve with sweetened cream or pudding sauce. APPLE PUDDING. Etta C. Springer. Five large sour apples chopped, one cup raisins, one cup sugar, one cup sweet milk, one cup flour, one-half cup butter, two eggs, little salt, butter and sugar worked together ; bake one hour ; any sauce you please. APPLE SAGO PUDDING, Mrs. K. One cup sago in a quart of tepid water, with a pinch of salt, soaked for one hour ; six or eight apples, pared and cored, or quartered, and steamed tender, and put in the pudding dish , boil and stir the sago until clear, adding water to make it thin, and pour it over the apples ; this is good hot with butter and sugar, or cold with cream and sugar. 200 THE HOME COOK BOOK. HUCKLEBEREY PUDDING. Mrs. B. J. Seward. One teacup molasses, one dessert spoon saleratus, stirred thoroughly in the molasses ; as much flour as can be stirred in with one quart of huckleberries. To be steamed four hours in a basin, or boiled in a pudding bag. Serve with liquid sauce. An excellent dessert. HUCKLEBERRY PUDDING. Mrs. Bartlett. One brick loaf, wet it with boiling milk, say one pint, four eggs, little salt, and one quart of berries. Boil one and a half hours. Serve with wine sauce. BLACKBERRY PUDDIl^G OR OTHER BEE- RIES. M. One and one-half pints sifted flour; put a little of this into one and one-half pints of fresh berries. To the bal- ance of the flour add salt suflicient to season, one even teaspoon soda dissolved in one-half teacup of sweet milk, then fill the cup three-fourths full of syrup or molasses, stir all into a smooth batter, lastly add the berries; mix lightly so as not to break. Put into a buttered mould and place in boiling water that does not quite reach the top of the mould. Do not let it stop boiling for an instant. It must boil aif least two hours. Serve with boiled sauce. FIG PUDDING. E. M. Walker. One-half pound figs, one-quarter pound grated bread, VALUABLE KECIPES. 201 two and a half ounces powdered sugar, three ounces but- ter, two eggs, one teacup of milk. Chop the figs small and mix first with the butter, then all the other ingredients by degrees ; butter a mould, sprinkle with bread crumbs, cover it tight and boil for three hours. FIG PUDDING. Mrs. E. Wood. One pound suet chopped fine, one pound wheat flour, one-half loaf of wheat bread, one pound figs chopped, one and a half cups molasses, one teaspoon soda, one tea- spoon cream tartar. To be eaten with sauce. CUREANT PUDDING Mrs. Bartlett. Slice a baker's loaf, add butter, stew and sweeten three pints of currants, turn over the bread, and set away until cold. Serve without sauce, slice the bread thin. MUSKMELON PUDDING. Mrs. De Forest. One-half cup butter, one pint of milk, two eggs, three teaspoons baking powder, nearly one quart of flour. Steam two hours. Serve with liquid sauce. SWEETMEATS PUDDING. Mrs. C. E. Browne. Make a nice pie crust, little or much, as you may desire, and roll it out in a long oval shape ; spread thickly with raspberry or currant jam, or with stewed fruit, cherries or 202 THE HOME COOK BOOK. plums, then wet the edges of the dough with cold water, and roll it up, closing the edges tightly. Steam it for an hour or more, and serve in slices with a sauce of butter and sugar beaten well together, with nutmeg or other flavoring. FKUIT PUDDING. Mrs. S. W. Cheever, Ottawa, 111. One cup milk, one cup sugar, two eggs, two teaspoons cream tartar, one teaspoon soda, flour, dried fruit steam two hours. Sauce : To a pint of milk, add a lump of but- ter size of a small egg, let this cpme near to a boil ; save out from the pudding half teacup batter, thin it, stir it into the hot milk, stir all the time till it begins to thicken; sweeten and flavor to the taste. FKUIT PUDDII^G. Place in a tin basin fruit of any kind (raspberries, peaches and apples are the best), put sugar over them, and a little water; if peaches are used put them in after paring them, whole ; have ready a biscuit crust, made of one pint of flour, with a small piece of butter or lard, a little salt, two teaspoons of baking powder, and water or milk to make a dough ; then roll out crust, and place over the top of your fruit in the tin ; cover with another two quart basin, to give room for the crust to rise, and set it on the stove ; as the fruit stews the crust will steam done. Serve with cream and sugar. VALUABLE KECIPES. 203 CHEEEY PUDDING. Mrs. H. S. Towle. One pint flour, one pint sweet milk, one quart cherries, four eggs, a little butter and salt, baking powder ; steamed. Serve with cream and sugar. CHEERY PUDDING

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