Fruit Pudding

Ingredients

• one quart of ripe berries or canned peaches or apricots
• one pint of water
• sugar to taste
• one scant cupful of fine granulated wheat flour

Method

1. 1

   Cook the fruit with water and sugar till well scalded.

2. 2

   Skim out the fruit into a dish.

3. 3

   Wet the flour in cold water, stir it into the boiling syrup; cook ten minutes, and pour it over the fruit.

4. 4

   Serve very cold with cream.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 202. The excerpt below is the record exactly as published.

Fruit Pudding, — Cook one quart of ripe berries or canned peaches or apricots with one pint of vmter^ and sugar to taste, till the fruit is well scalded. Skim out the fruit into a dish for serving. Wet one scant cupful of fine granulated wheat flour

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