Cherry Pudding, Boiled or Steamed
From Original White House Cookbook, 1887
Serves 1
Cranberries, currants, peaches, cherries, or any tart fruit is nice used with this recipe.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 254. The excerpt below is the record exactly as published.
CHERRY PUDDING, BOILED OR STEAMED. Two EGGS well beaten, one cupful of sweet milk, sifted flour enough to make a stiff batter, two large teaspoonfuls of baking powder, a pinch of salt and as many cherries as can be stirred in
Cook this with the app: pantry check, scaling, and the assistant.