Nantucket Pudding
From Original White House Cookbook, 1887
Serves 6
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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 261. The excerpt below is the record exactly as published.
Two TABLESPOONFULS of flour, two tablcspoonfuls of powdered sugar, three eggs, a teacupful of milk, butter, preserve of any kind. Mix the flour and sugar, beat the eggs, add them to the milk, and beat up with the flour and sugar. Butter well three saucers, half All them, and bake in a quick oven about twenty minutes. Eemove them from the saucers when cool enough, cut in half, and spread a thin layer of preserve between each half ; close them again, and serve with cream. NANTUCKET PUDDING. One quart of berries or any small fruit, two tablespoon fuls of flour, two tablespoonfuls of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.