Cranberry Pudding Supreme

Ingredients

• 0.5 cup butter
• 1 cup sugar
• 1 egg
• 2.5 cups sifted flour
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 1 cup milk
• 1 cup raw cranberries

Method

1. 1

   Cream butter and sugar, then add the well-beaten egg.

2. 2

   Mix and sift the dry ingredients, saving out 2 tablespoons of flour for the cranberries.

3. 3

   Add the dry ingredients to the first mixture alternately with the milk.

4. 4

   Roll the cranberries in flour and add them last.

5. 5

   Turn into a buttered mold, cover, and steam for 2 hours.

6. 6

   Optionally, place in the oven to brown after steaming.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 29. The excerpt below is the record exactly as published.

CRANBERRY PUDDING SUPREME cup butter, cup sugar. 1 egg. 23^ cups sifted flour. teaspoons baking powder. M teaspoon salt. 1 cup milk. 1 cup raw cranberries or more. Cream butter and sugar and add the well-beaten egg. Mix and sift the dry ingredients, saving out 2 tablespoons of flour for the cranberries. Add the dry ingredients to the first mixture alternately with the milk. Roll the cran- berries in flour and add them last. Turn into a buttered mold, cover, and steam for 2 hours. After the pudding has steamed it may be placed in the oven to brown if desired. 50 SAUGE FOR CRANBERRY PUDDING SUPREME 2 cups cranberries. 1 cup water. 2 to 4 tablespoons butter. 1 cup sugar. 3 tablespoons cornstarch. 3^ teaspoon salt. 2 cups boiling water. The 2 cups of cranberries and the 1 cup of water should make 13^ cups of cranberry pulp. Mix the sugar, corn- starch, and salt. Add the 2 cups of boiling water, stir until thickened, and cook for 10 minutes in a double boiler. Cook the cranberries with 1 cup of water until soft. Press them through a fine sieve and add this pulp to the cornstarch mixture. Add the butter and serve hot over the hot cran- berry pudding. GHOGOLATE FUDGE 2 to 4 tablespoons butter. 1 teaspoon vanilla. }/s teaspoon salt. 2 cups sugar (granulated or light brown.) 2 to 4 squares of chocolate. ^4 cup milk or cream. Place the sugar, chocolate, and milk or cream on low heat and cook imtil the sugar is dissolved. Then continue to- cook without stirring until the sirup forms a soft ball when a small amount is dropped into cold water. Remove the candy from the fire. Let it cool without stirring. When it is lukewarm, add butter, salt, and vanilla. Beat until: creamy. Then quickly turn into a buttered pan. When firm cut in squares; or, if preferred, drop it by teaspoonfuls- on waxed paper. To vary the recipe, add a cupful of chopped nuts, raisins,, or marshmallows just before the fudge is ready to pour inta the buttered pan. GHOGOLATE DROP GOOKIES l}/2 cups sifted flour. 2 teaspoons baking powder. ^ teaspoon salt

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