vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Puff Puddings
From The white ribbon cook book, 1894
Serves 3
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 90. The excerpt below is the record exactly as published.
teaspoonful baking-powder, and last of all mix in the batter 1}4 cupf uls of any kind of fruit well floured. Wet a cloth-bag— an old nap- kin makes a good bag — and sprinkle conscien- tiously with flour; then pour in the batter and tie up the neck of the bag very tightly, leaving a generous room for the pudding to swell, for it is as expansive as gossip. Have a kettle of boil- ing water and dump in the bag. You must turn the bag every 10 minutes for the first hour, then boil it for two hours longer, and if you have not let the supply of water run too low, or forgot to turn it, or scalded yourself in the manipulations and thus left too much of the pudding above water in your haste, or pricked the bag with your turning fork, or done anything else ruinous, you will have a pudding not nearly so indigesti- ble as you might suppose. Puff Puddings — One pint flour, 2 teaspoon- f uls baking-powder and a teaspoonful salt, enough milk to make a soft batter, and 1 pint of any kind of ripe berries. Make your batter, grease cups thoroughly, and into each one put a table- spoonful of the batter and one of the berries, covering them with more batter. Set the cups in a steamer and steam 20 minutes. Make the 186 White Ribbon Cook Book. sauce as follows: Mix 1 cup sugar and 3^ cup butter; to this add 2 eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.