Puff Pudding (Steamed)

Name: Puff Pudding (Steamed)
Ingredients: 4 teaspoons Blue Ribbon baking powder; 3 teaspoon salt; 2 cups sifted flour; 2 tablespoons sugar; 2 to 4 tablespoons shortening; add milk enough to make it quite soft; drop in first 1 spoonful batter; then 1 of berries, steamed apples, or any fruit or sauce

From Blue Ribbon and Pure Gold cook book, 1905

Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 56. The excerpt below is the record exactly as published.

Puff Pudding (Steamed)—Make a batter by sifting 4 tea- spoons Blue Ribbon baking powder, and 3 teaspoon salt, into 2 cups sifted flour, 2 tablespoons sugar, 2 to 4 tablespoons short- ening, and add milk enough to make it quite soft. Grease individual moulds and put them in the steamer; drop in first 1 spoonful batter, then 1 of berries, steamed apples, or any fruit or sauce you happen to have; then put in batter, and steam 30 minutes. Serve with sauce. Cottage Pudding—{ cup shortening, 2 cup sugar, 1 egg, 1 cup milk, 2 cups flour, 4 teaspoons Blue Ribbon baking powder

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