Cranberry Pudding

Ingredients

• 2 cups bread crumbs
• 1/2 cup melted butter
• about 1 doz large seeded raisins
• a little grated lemon peel
• some sugar

Method

1. 1

   Moisten bread crumbs with melted butter, layer in a buttered pudding dish with cranberries, raisins, lemon peel, and sugar.

2. 2

   Bake about 20 minutes and serve warm with hard sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 72. The excerpt below is the record exactly as published.

% cup melted butter, 2 cups sugar, and enough flour sifted with 2 teasp baking powder to make a medium stiff batter. Turn into a buttered biscuit pan, and bake slowly about 1 hour. Let cool in the pan, and serve cold, sliced like cake. This is worth trying by lovers of persimmons. — [Mrs. H. M. F., N. C. Prune Pudding To 1 well-beaten egg add V2 cup sugar, 1 y2 cups milk, and 4 cups flour sifted with 1 V2 teasp baking powder, and i/^ teasp salt. Turn this batter into a well-buttered pudding dish and pour over the top ^, lb stewed and sweetened prunes from which the pits have been removed. Bake about 30 minutes, and serve with sugar and cream. — Mrs. A. D., 111. Prune Whip Cook 1 lb dried prunes until very soft, in no more water than necessary. When done remove the stones, mash fine, add 1 cup sugar, mix well, and then add the stiffly beaten whites of 4 eggs. Bake about 30 minutes. Serve cold or warm, with sweetened and whipped cream. — [C. B. H., Mich. FRUIT AND BATTER PUDDINGS 115 Rhubarb Pudding Cut tender rhubarb into small pieces and add 1 cup sugar to each pint rhubarb. Place in a buttered pudding dish and cover with batter made of 2 beaten eggs, 1 cup milk and flour enough to make a thick batter, sifted with 2 teasp baking pow- der and a little salt. Bake, and v/hen done turn out on a plat- ter, so that the rhubarb will be on top. Serve warm with sugar and cream. — [Mrs. S. C. P., Mass. CheiTy Pudding Stew and sweeten well 1 qt pitted cherries. Make a batter of 1 1/2 cups flour sifted with 1 teasp baking powder and a little salt, add 1 beaten egg and milk enough to make a stiff bat- ter. Drop by spoonsful over the stewed cherries, cover the ves- sel well and cook on top of range about 2 0 minutes. — [Mrs. E. E. S., Pa. Cuii'aiit Pudding To 1 qt flour add 1 pt finely chopped suet, 1 level teasp salt, 1 pt ripe currants, and enough water to make a stiff batter. Bake in a moderate oven about 1 hour, and serve while warm. — [R. A. McD„ S. D. Cranberry Pudding Moisten 2 cups bread crumbs with % cup melted butter, sprinkle a layer of these crumbs in a buttered pudding dish, next add a layer of stewed and sweetened cranberries, about 1 doz large seeded raisins, a little grated lemon peel, and some sugar

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