Raspberry or Huckleberry Pudding

Ingredients

• Two cups raspberries — red or black
• three cups flour
• two eggs
• two cups milk
• one tablespoonful butter
• two teaspoonfuls baking powder
• saltspoonful salt

Method

1. 1

   Beat the eggs very light, and mix with the melted butter and milk.

2. 2

   Stir in the sifted flour with the salt and baking powder, ensuring no lumps.

3. 3

   Dredge the berries with flour, add to the pudding, and boil in a mold set in boiling water for three hours.

4. 4

   Ensure water does not overflow the mold.

5. 5

   Serve with hard sauce.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 49. The excerpt below is the record exactly as published.

Raspberry or Huckleberry Pudding. — Two cups raspberries — red or black — three cups flour, two eggs, two cups milk, one table- spoonful butter, two teaspoonfuls baking powder, saltspoonful salt. Beat the eggs very 156 THE PHYSICAL CULTURE COOK BOOK. light, and mix with the butter, melted, and me milk. Stir into this the flour sifted with the salt and baking powder, taking care that the batter does not lump. Dredge the berries with flour, add them to the pudding, and boil this in a plain pudding mold, set in a pot of boiling water for three hours. Take care that the water does not come over the top of the mold. Serve with hard sauce. 19. Blackberry Pudding. — Stew blackber- ries and sweeten to taste. Butter some slices of stale bread with crusts cuts off. Then put a layer of the buttered bread in the bottom of serving dish and pour over it hot stewed fruit. Repeat until dish is full or fruit used. To be eat>n cold with cream. 20. Batter Pudding. — Beat two eggs, add one cupful of milk, three and a half cupfuls of sifted flour, three tablespoonfuls of melted butter, one-half of a teaspoonful of salt, one tablespoonful of sugar, two teaspoonfuls of baking powder and one scant cupful of canned cherries or any small fruit. Turn this into a well-greased mold, cover and place in a steam- er or pot of boiling water for two and a half hours. Serve with it a creamy sauce. 21. Cherry Pudding (Baked). — One pint milk, THE PHYSICAL CULTURE COOK BOOK. 157 one pint flour, half cup sugar, one egg, two tea- spoonfuls baking powder, one pint stoned cherries. Rub together butter and sugar; add the beaten yolks of the eggs, the milk, the whipped whites, the flour, and baking powder. Cover the bottom of a pudding dish with the cherries, sprinkle with sugar, pour in the bat- ter, and bake quickly. Eat with a liquid sauce. 22. Cherry Dumplings. — Two cups flour, one cup milk, one tablespoonful butter

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