Huckleberry Pudding
From The universal cookery book, 1887
Recipe from Presbyterian Cook-Book.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 68. The excerpt below is the record exactly as published.
HUCKLEBERRY PUDDING. and stir into the berries. Continue stirring while it boils, until the whole becomes incorporated into a mass just sufficiently thick to pour into moulds; when cold turn out for dessert. To be eaten with milk or cream and sugar.” Black as Beauty’s tresses, Sweet as Love’s caresses, Darlings of the people, beloved of high and low; Dear to age and childhood, Gleaming in the wildwood, Peeping to the sunshine in every green hedgerow ; Berries of the bramble, How I love to ramble Through the shady valleys, and pluck you as I go 1 Blackberries : Charles Mackay. Huckleberry Pudding. One pint of best Orleans molasses ; a pinch of salt ; one teaspoonful cloves, and one of cinnamon ; one of soda dissolved in a teacupful of sweet milk ; flour enough to make it the consistency of pound- cake ; one quart of huckleberries
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