Huckleberry Pudding (Good)

Ingredients

• one-half pint sweet milk
• one pint flour
• three pints berries
• two teaspoonfuls baking powder
• two eggs
• a little salt

Method

1. 1

   Boil for four hours and serve with hard sauce.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 49. The excerpt below is the record exactly as published.

two teaspoonfuls baking powder, saltspoonful salt. Beat the eggs very 156 THE PHYSICAL CULTURE COOK BOOK. light, and mix with the butter, melted, and me milk. Stir into this the flour sifted with the salt and baking powder, taking care that the batter does not lump. Dredge the berries with flour, add them to the pudding, and boil this in a plain pudding mold, set in a pot of boiling water for three hours. Take care that the water does not come over the top of the mold. Serve with hard sauce. 19. Blackberry Pudding. — Stew blackber- ries and sweeten to taste. Butter some slices of stale bread with crusts cuts off. Then put a layer of the buttered bread in the bottom of serving dish and pour over it hot stewed fruit. Repeat until dish is full or fruit used. To be eat>n cold with cream. 20. Batter Pudding. — Beat two eggs, add one cupful of milk, three and a half cupfuls of sifted flour, three tablespoonfuls of melted butter, one-half of a teaspoonful of salt, one tablespoonful of sugar, two teaspoonfuls of baking powder and one scant cupful of canned cherries or any small fruit. Turn this into a well-greased mold, cover and place in a steam- er or pot of boiling water for two and a half hours. Serve with it a creamy sauce. 21. Cherry Pudding (Baked). — One pint milk, THE PHYSICAL CULTURE COOK BOOK. 157 one pint flour, half cup sugar, one egg, two tea- spoonfuls baking powder, one pint stoned cherries. Rub together butter and sugar; add the beaten yolks of the eggs, the milk, the whipped whites, the flour, and baking powder. Cover the bottom of a pudding dish with the cherries, sprinkle with sugar, pour in the bat- ter, and bake quickly. Eat with a liquid sauce. 22. Cherry Dumplings. — Two cups flour, one cup milk, one tablespoonful butter, one t'easpoonful baking powder, a little salt. Make a paste of the above ; roll it into a sheet quarter of an inch thick, and cut into four-inch squares. Put a spoonful of stoned cherries in the mid- dle of each square, sprinkle with sugar, fold the edges across, and pinch together. Bake to a light brown. 23. Boiled Cherry Pudding.— Three eggs, four heaping tablespoonfuls flour, one table- spoonful butter, one pint milk, one pint stoned cherries. Make the flour into a paste with a little milk ; add the rest of the milk, the butter (melted), the beaten eggs, a pinch of salt, and the cherries. Turn into a greased mold ; cover, set in a pot of boiling water, and boil steadily for two hours, filling up the pot with boiling water, as that around the mold cooks away. Turn out carefully, and serve with hard sauce. 158 THE PHYSICAL CULTURE COOK BOOK. 24. Raisin or Berry Puff. — Mix thoroughly (by several siftings) one pint of flour, one-half level teaspoonful of salt and two teaspoonfuls of baking powder; stir in one scant half pint of milk and one cupful of seeded raisins or berries. (It is easier to put the raisins in the flour before adding milk.) Steam for fifty minutes in cups. Serve with foamy sauce. 25. Huckleberry Pudding (Good). — Make a batter of one-half pint sweet milk, one pint flour, three pints berries, two teaspoonfuls bak- ing powder, two eggs, a little salt

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