Kentish Pudding

Ingredients

• Line a deep bowl with l/^-inch slices of buttered bread.
• Stew raspberries.
• currants.
• and stoned cherries.

Method

1. 1

   Line a deep bowl with buttered bread without crust, filling in all the holes.

2. 2

   Stew raspberries, currants and stoned cherries, sweetened to taste, and pour into lined bowl hot.

3. 3

   Cover entirely with more bread and press down with a saucer and put in cool place for several hours.

4. 4

   Turn out and serve cold with whipped cream or soft custard.

Nutrition per serving

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 61. The excerpt below is the record exactly as published.

currants. 1 teaspoon soda and a little salt. 1 cup sweet milk. 1/2 cup butter. 3 cups flour. Steam 2 hours and serve with pudding sauce. Mrs. H, C. Ewing, Oerman Cheese Cakes. Beat the yolks of 4 eggs with 1 lb. of cottage cheese, 8 tablespoons of flour and 8 tablespoons of sugar. Add a little salt and a pinch of nutmeg and the whites last, beaten very stiff. Add sufficient milk to make a batter about like griddle cakes. Line a baking tin with buttered paper, spread the mixture uniformly thick, sprinkle ground cinnamon and a few currants over the top, and bake in a moderate oven. A. Berger. Oerman Peach Cake. Sift together 2 cups flour and 4 level tablespoons of bak- ing powder and j/2 teaspoon of salt. Work in 4 tablespoons of shortening and add milk to make a soft dough. Spread in well buttered pan. Push halves of peeled peaches close together into the top of the cake, sprinkle with dried currants, and PUDDINGS 161 dredge generously with sugar. Bake 25 minutes. Serve with sugar and cream or hard sauce. Mrs. A, C. Churchill, Oinger Pudding. 1 cup molasses. 1 cup butter. 1 cup sugar. 2 cups flour. 1 cup sour milk. 4 eggs. 1 nutmeg. 1 teaspoon soda. Mix butter and sugar to a cream, add eggs well beaten, then molasses, nutmeg, flour and sour milk. Last soda, dis- solved in a little warm water. Mix in 2 cupsfulls chopped crystalized ginger floured. Steam 3 hours. Any wine sauce. Mrs. Edward D. Kingsley. Steamed Huckleberry Pudding. 1 cup of warm milk. 2 eggs. l!/2 cups sugar. 1 pint of flour. 3 tablespoons melted butter. 2 even teaspoons of baking powder. 1 pint of berries. Salt. Steam an hour and a half; serve with foamy sauce. Mrs. E. F. Tucker. Kentish Pudding. Line a deep bowl with l/^-inch slices of buttered bread without crust, filling in all the holes. Stew raspberries, cur- rants and stoned cherries,

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