Cranberry Pudding

Ingredients

• 2 tablespoon'sful of butter
• 1 cupful of sugar
• 1/2 cup of sweet milk
• 1 teaspoon of baking powder

Method

1. 1

   Cream butter and sugar, add milk and flour to make a stiff batter.

2. 2

   Line a pudding dish with stewed cranberries, pour batter over, and steam for half an hour.

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 6. The excerpt below is the record exactly as published.

Cranberr^^ Pudding- Stir 2 tablespoon 'sful of butter, and i cupful of sug- ar, to a cream, then add i ^zz^ % cup of sweet milk, and flour enough to make a stiff batter, i teaspoon of baking powder. Line a pudding dish with a thicK lay- er of cranberries, that have been stewed and sweetened pour the batter over them, and steam half an hour. To be served with a sweet sauce. Mrs M. D. Hirtzler. 1033 N 10 Ml. Str. K) Cccoaiiut Pudding I quart of milk, 3 tablespoouful of corn starch, 3-olks of 4 eggs, a 34 cupfpi of s-ugar, and a little salt, put part of milk, salt, and sugar, on the stove and let it boil dissolve the cornstarch in rest of milK, and while boil- ing add yolivs and a cupful of grated chocolate., prosting; Whites of the eggs beaten to a stiff froth, j4 cupful of sugar

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