Cranberry Pudding, Baked

Ingredients

• one cupful of sugar
• two table-spoonfuls of butter
• two eggs
• one cupful of milk
• three cupfuls of flour
• two teaspoonfuls of baking-powder
• one and a half cupfuls of cranberries

Method

1. 1

   Beat sugar and butter, add beaten eggs and milk.

2. 2

   Mix in flour and baking powder, then add cranberries.

3. 3

   Pour into a buttered pudding-dish and bake in a moderate oven.

4. 4

   Serve hot with cranberry sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 346. The excerpt below is the record exactly as published.

two teaspoonfuls of baking-powder rubbed into the flour. Cream the butter and sugar, add the milk and yolk of egg beaten ; alternate the flour and white of egg beaten stiffly. Bake in a well- buttered round pan in a quick oven. Eat hot, with fairy-butter or sauce. A much richer pudding is made with one pint of flour, half a pint of milk, the same of sugar, x/z lb. of butter, two eggs, two teaspoonfuls of bak- ing-powder, and currants and raisins. Bake half an hour. Cranberry Pudding, Baked. — Beat together one cupful of sugar and two table-spoonfuls of butter, then add two eggs well beaten and one cupful of milk. To this add three cupfuls of flour and two teaspoonfuls of bak- ing - powder sifted together. Then add one and a half cupfuls of cranberries

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