Steamed Berry Pudding
From The practical cookbook, 1917
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 20. The excerpt below is the record exactly as published.
Steamed berry pudding. Pick over carefully and wash blue- berries or huckleberries, measure 2 c, and add to pudding made as for Apple pudding
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