Cranberry Puffs

Ingredients

• Two cups sifted flour
• four teaspoons baking powder
• one-third teaspoon salt
• one-fourth cup butter
• two well beaten eggs
• one cup rich milk
• one pint of cooked cranberries
• two cups sugar
• one-half cup water
• one cup cranberry juice
• teaspoon of butter
• tablespoon lemon juice

Method

1. 1

   Rub butter into flour, add eggs and milk, then stir in cranberries.

2. 2

   Fill buttered cups half full and steam for one hour.

3. 3

   For sauce, boil sugar, water, and cranberry juice, add butter and lemon juice, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 70. The excerpt below is the record exactly as published.

lour, teaspoon baking powder. Flavor to taste. Bake thirty minutes. Sauce : — One cup sugar, small lump butter, table- spoon corn starch or flour, flavor with lemon. Mix with boiling water. BAKED CRANBERRY PUDDING. Two full cups of flour, one milk, one cranberries, two teaspoons of baking powder, three tablespoons of butter. Bake one-half hour and serve with sweet sauce. CRANBERRY PUFFS. Mrs. E. R. Sturtevant. Two cups sifted flour, four teaspoons baking pow- der, one-third teaspoon salt, rub one-fourth cup butter into flour, add two well beaten eggs, one cup rich milk and stir into flour with one pint of cooked cran- berries well sweetened. Fill the buttered cups about half full of mixture and steam one hour in closely cov- ered steamer. Sauce : — Boil together two cups sugar, one-half cup water and one cup cranberry juice, for five minutes. Add teaspoon of butter and tablespoon lemon juice

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