Fruit Batter Pudding

Name: Fruit Batter Pudding
Ingredients: one cup of flour; half a teaspoonful of salt; one-half teaspoonful baking-powder; half a cupful of sugar; half a cup of milk; one tablespoonful of melted butter; two eggs, beaten light; two cupfuls of fresh fruit

From Cookery for little girls, 1910

Serve immediately with hot pudding sauce.

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 43. The excerpt below is the record exactly as published.

FRUIT BATTER PUDDING Take one cup of flour, half a teaspoonful of salt, and one-half teaspoonful baking-powder, sifted well, half a cupful of sugar, and stir to a smooth batter with half cup of milk. Add one tablespoonful of melted butter, and two eggs, beaten light, then pour into a buttered pudding dish over two cupfuls of fresh fruit

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