Raspberry Pudding

Ingredients

• two cups raspberries
• three cups flour
• three eggs
• two cups milk
• one tablespoonful butter
• two teaspoonfuls baking-powder
• salt-spoonful salt

Method

1. 1

   Mix ingredients, dredge berries in flour, add to batter, and boil in a pudding mold for three hours.

2. 2

   Serve with hard sauce.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 56. The excerpt below is the record exactly as published.

Raspberry Pudding. Asparagus Soup. — Boil a bunch of aspara- gus until it is very tender. When done, cut off the green tips, and put them aside, and rub the stalks in a colander, getting all of them through that you can. Heat four cups of milk in a double boiler, add the strained asparagus to this, and thicken with a table- spoonful of butter rubbed in one of flour. Season to taste with salt and pepper, add the asparagus tops (which should have been kept hot), and serve. Raspberry Pudding, — Two cups raspber- ries (red or black), three cups flour, three 216 FAMILY DINNERS FOR SUMMER eggs, two cups milk, one tablespoonful but- ter, two teaspoonfuls baking-powder, salt- spoonful salt. Beat the eggs very light, and mix with the butter, melted, and the milk. Stir into this the flour sifted with the salt and baking-powder, taking care that the bat- ter does not lump. Dredge the berries with flour, add them to the pudding, and boil this in a plain pudding mould, set in a pot of boiling water, for three hours. Take care that the water does not come over the top of the mould. Serve with hard sauce. 4. Egg Soup. Roast Lamb. Mint Sauce. Beets. Succolash. Green Pease. Melons. Egg Soup. — One quart milk, four eggs, one onion sliced, one tablespoonful flour, one ta- blespoonful butter, salt and. pepper to taste. Heat the milk to scalding in a double boiler with the onion. Thicken the milk with the flour and butter, and season to taste. Poach the eggs in boiling water, lay them in the 217 WHAT TO EAT — HOW TO SERVE IT bottom of the tureen, and strain the soup upon them. Simple and nutritious. Mint Sauce, — Four tablespoonfuls vinegar, one tablespoonful mint chopped very fine, one tablespoonful white sugar, a very little salt and pepper. Pour the vinegar upon the sugar and mint, and let them stand in a cool place a full hour before using. Add the salt and pepper just before sending to table. For the benefit of those who are sometimes unable to procure the fresh herb, it may be stated that the dried mint sold in bottles is an excellent substitute. Cheese Soup. Beef d la Mode. Fried Cucumbers. Cauliflower. Green Corn. Fresh Fruit. Cheese Soup, — One egg\ a half -cupful grated cheese ; one onion ; two cups milk ; two cups veal, chicken, or other white stock ; one tablespoonful flour; one tablespoonful butter

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