Huckleberry Pudding
From The art of cookery, 1899
Serves 1
Any fresh or dried fruit of fine flavor, that is abundantly juicy, can be made into simple, palatable puddings in a similar manner.
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 109. The excerpt below is the record exactly as published.
Huckleberry Pudding. — Butter enough thin slices of Puddings. 239 bread to half fill a china bowl or dish. Stew enough huckleberries to half fill the same and sweeten to taste. Place a layer of the buttered bread in the bottom of the dish and cover it with berries, and so add bread and berries alternately, until all the bread is used. Let the last layer of berries be thicker than any of the other layers, and pour over it whatever juice remains, or enough of it to fill the dish or bowl. Cover the pudding, and set away to cool. Serve with sweet cream
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