Raspberry Pudding
From Machias Cook Book, 1899
No sauce required.
Presented as published in 1899. 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 Machias Cook Book (1899) by [name missing], page 15. The excerpt below is the record exactly as published.
RASPBERRY PUDDING. Mix I pint of flour as you would for cream tartar biscuit, only a little shorter, roll out thin (i inch) then place i quart of berries on the crust and gather up the edges, covering the berries, place in a I I ; 45 MACMUS COOK BCOK. deep dishy steam i hour, then turn upside down in a dish, cut in four quarters, lift the crust and add plenty of sugar and butter
Cook this with the app: pantry check, scaling, and the assistant.