Nantucket Berry Pudding

Ingredients

• 1 pt. of grated cold potatoes
• 1 pt. of flour
• % of a lb. of butter
• a teaspoonful of salt

Method

1. 1

   Wet grated potatoes and flour with milk or water to a soft biscuit-dough consistency.

2. 2

   Roll out, spread with berries or dried fruit, roll again, and fasten in a cloth.

3. 3

   Steam for an hour and a quarter.

4. 4

   Serve with sweet sauce.

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 30. The excerpt below is the record exactly as published.

a teaspoonful of salt, and y2 pt. of pineapple syrup. Stir these ingredients over the fire until the eggs begin to thicken ; take the cream from the fire, rub it through July. a fine sieve, cool and half freeze. While the pudding is being frozen, cut the follow- ing fruit in small pieces and put it into a bowl with a gill of maraschino : ^ lb. seed- less raisins, candied cherries, candied pine- apple, citron and y2 pt. of cream whipped. When the pudding is half frozen mix the cream and fruit with it and finish freezing. — From "Table Talk," Philadelphia. 1 6.— Will's Sago Pudding. One quart of boiling water turned upon a cup of sago. Have your pudding dish filled with apples pared and quartered. Stir the sago well, and turn over the apples ; bake and eat with sauce, or cream and sugar. Tapioca can be cooked the same way. 17. — Strawberry Sherbet. Mash 1 qt. of ripe strawberries with 1 lb. of granulated sugar; add the juice of 1 lemon and 1 tablespoon ful of^ rose water. Let it stand for 2 hours, then strain through a cheese cloth ; add 1 pint of water and stand in ice until wanted. — From " Table Talk," Philadelphia. 99 July, 18. — Farina Pudding. Boil i qt. of milk, sprinkle in gradually 2 even tablespoonfuls of farina, and stir well till it thickens, then let it boil slowly about 5 minutes. Take ' 3 beaten eggs, l/> cup of sugar, 2 tablespoonfuls of melted butter, a little salt, and stir into the farina and milk. Flavor with lemon ; bake ^ an hour in quick oven, and eat warm. 19 — Whortleberry Pie. Wash and pick over the berries; place them an inch thick on the under crust, covering them thickly with sugar; add a small piece of butter, cover with the upper crust and bake half an hour. Blackberry and raspberry pies are made the same way. They require no spice ; but whortleberries are greatly improved by having a few cur- rants or the juice of a lemon mixed with them. Sift powdered sugar over all fruit pies before serving. 20. — Gelatine Cream. Cover % box of gelatine with ^ of a cup of cold water, soak y2 an hour ; then add to it half a cup of sugar and y2 pt. of hot 100 July. milk, stir until the gelatine is dissolved ; add a teaspoonful of vanilla, strain and turn in a basin to cool. When cool, beat rapidly for 5 minutes, put in a mould in a cold place to harden.— From "Table Talk," Philadelphia. 21.— Pineapple Sherbet. Put 2 cups of water, and 3 cups of sugar on to boil. Stir until the sugar is dissolved then boil 5 minutes. Take a pint can of pineapple and pour as much as possible juice and all through a colander. Add this to the sugar and water with the juice of 1 lemon. Set away to cool. When cool, strain into freezer and freeze steadily until quite stiff. Remove the dasher and add white of 1 egg beaten to a stiff froth, and 1 tablespoonfui powdered sugar. Beat well with spoon, pack, and set aside to ripen. — From " Table Talk," Philadelphia. 22. — German Souffle. Put a thick layer of stewed apples at the bottom of a dish. Make a custard with the well beaten yokes of 3 eggs, a pint of milk and sugar to taste. Pour the custard over the stewed apples; beat the whites of the lol July. eggs to a very stiff froth, and when the custard is cold pile it on the top ; then bake lightly and serve hot. — From " Table Talk," Philadelphia. 23. — Rice Pudding;. One quart of milk, y2 cup of sugar, 1 tea- spoonful of rose or vanilla extract, 1 tea- spoonful butter, y2 cup of rice ; merely wash the rice, and after adding it to the sweetened pudding, put in the oven, occasionally stir- ring it for the first 4 minutes. It will be of the consistency of ice cream and very delicate. Bake until brown on top. 24. — Cantaloupe Bavarian Cream. Cover y2 a box of gelatine with half a cup of cold water and let stand for half an hour ; dissolve over hot water. Whip 1 pint of cream to a stiff froth, turn into a basin, add half a cup of pulverized sugar, a pinch of salt, a teaspoonful of vanilla, 1 tablespoonful of sherry and the gelatine. Stir from the bottom toward the top until it begins to form a little, add ^of a cup of chopped candied fruit and continue stirring until the cream forms. Turn into a mould previously wet with cold 102 July. water and stand away to harden. When ready to serve sprinkle chopped angelica over the top and serve on a garnish of lady fingers. —From " Table Talk," Philadelphia. 25. — Fairy Toast. Toast slices of stale sponge cake, and cut into pieces 2 inches square. Put a half tumbler of apple or any light colored jelly into the glass of No. 1 Keystone egg beater and beat slowly and continuously until very light ; then mix in carefully the well-beaten white of 1 egg. Spread this over the squares of toast, and place a large canned cherry in the middle of each square. Serve cold with cream. — From "Table Talk," Philadelphia. 26. — Nantucket Berry Pudding. Wet with milk or water 1 pt. of grated cold potatoes, 1 pt. of flour, % of a lb. of butter

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