Cherry Pudding

Ingredients

• One pint flour
• 1 cup milk
• butter the size of an egg
• 2 eggs
• 3/4 cup sugar
• 2 teaspoonfuls baking-powder
• a little salt
• a pint of cherries which have been stoned

Method

1. 1

   Boil for 1 hour.

2. 2

   If one has not a regular boiler, the batter may be turned into a 5-pound lard pail, or any tin pail holding about 2 quarts.

3. 3

   Cover tightly and place in a large kettle of boiling water, which should also be covered.

4. 4

   Never let the pudding stop boiling for a second until it is removed.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 86. The excerpt below is the record exactly as published.

Cherry Pudding — One pint flour, 1 cup milk, butter the size of an egg, 2 eggs, 3^ cup sugar, 2 teaspoonfuls baking-powder, a little salt and a pint of cherries which have been stoned

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