Russian Pudding

Ingredients

• a pound of cranberries
• a teacupful of loaf sugar
• a teacupful of arrowroot
• about two teacupfuls of the juice

Method

1. 1

   Press juice from cranberries and boil with sugar.

2. 2

   Mix arrowroot smoothly with juice, stir into boiling mixture, and boil three times.

3. 3

   Pour into a damp mould and cool.

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 20. The excerpt below is the record exactly as published.

Russian Pudding. Press out the juice from a pound of cranberries and put it in a stew-pan, and boil it with a teacup- ful of loaf sugar. Have a teacupful of arrowroot, and mix it quite smoothly with about two teacup- fuls of the jui

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