Steamed Blackberry Pudding

Ingredients

• 1 cupful of sweet milk
• 1 egg
• 2 cupfuls of flour
• 2 tablespoonfuls of butter
• yi cupful of sugar
• 1 teaspoonful of salt
• 1 teaspoonful of baking powder

Method

1. 1

   Mix the milk, egg, flour, butter, sugar, salt, and baking powder.

2. 2

   Fill cups one-third full of berries, add batter until two-thirds full.

3. 3

   Steam for half an hour.

4. 4

   Serve with cream and sugar.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 31. The excerpt below is the record exactly as published.

cupfuls of flour, i scant teaspoonful of baking powder, good dash of cayenne and ^ of a teaspoonful of salt, into this rub i large tablespoonful of butter. Add )^ of a cupful of grated cheese, and mix to a dough with cold water. Roll out one-third of an inch thick, and cut into fingers four inches long and one-half inch wide. Place them an inch apart on greased pans, brush with white of egg, and sprinkle with grated cheese. Bake in a quick oven and serve hot or cold. x6.— Chocolate Meringue Custard* A boiled custard flavored with vanilla and chocolate can be finished with a meringue which is dropped by spoonfuls into a pan of boiling water, covered and cooked for a 110 July. couple minutes until set, then transferred with a skimmer to the custard in the serving dish. This dessert should be thoroughly chilled before serving. 17. — Cucumber Jelly Salad. Pare and grate 4 large cucumbers. Add i^ cupfuls of boiling water and simmer for fifteen minutes, with i teaspoonful of chopped onion, ^ of a teaspoonful of salt and i tea- spoonful of peppercorns. Have ready yi of a box of gelatine soaked in J^ of a cupful of cold water, add to the cucumbers and stir until dissolved ; then strain through cheese- cloth and set aside until it begins to thicken. Line a mold with thin slices of fresh cucum- ber, fill up with the jelly and put away until firm. Unmold on a bed of salad greens — lettuce, cress or nasturtiums ; if the latter are used garnish with the blossoms. 18.— Beef Chartreuse. Beef chartreuse calls for a buttered mold lined an inch thick with boiled rice. The centre is filled with chopped cold meat well seasoned and moistened with 2 well-beaten eggs and (if necessary) a little gravy. The 111 July. top is covered with more rice and the mold steamed for an hour. xg.— Jaune Mange. Break up i ounce of sheet isinglass and soak in ^ pint of cold water until soft, then stand over a very slow fire until it is melted. Add the strained juice of 2 large oranges, 4 tablespoonfuls of wine, the beaten yolks of 4 eggs and ^ of a cupful of sugar. Stir all over the fire until the eggs thicken, then strain into a mold and set away to chill and stiffen. If sheet isinglass cannot be procured take the same weight of granulated gelatine. 20.— Egg Plant au Gratin. Wipe a large tgg plant and boil in salted water until tender. Halve it, scoop out all the pulp and mash. Season well with salt and pepper and It pinch of thyme, then add I tablespoonful of finely-chopped onion, 2 tablespoonfuls of dried bread crumbs and 2 hard-boiled eggs chopped fine. Turn into a buttered dish, sprinkle with }^ of a cupful of dry crumbs which have been salted and ^ixed with i teaspoonful of melted butter and brown in a quick oven. 112 July. 21. — Blackberry Mush. Blackberry mush is a dish easily managed, wherever the wild berries can be had in abundance or the cultivated ones are not too expensive. Add ^ cupful of water to each quart of the washed berries, stew and pulp them. To each quart add i scant cupful of farina and cook in a double boiler for forty- five minutes, then mold and serve cold for breakfast with sugar and cream. 22. — Apricot Blanc Mange. Take half of a can of apricots or five or six fresh ones stewed. To z cupful of the syrup add i cupful of boiling water and I tablespoonful of lemon juice and put over the fire. When boiling add 2 tablespoonfuls of corn-starch and a pinch of salt mixed to a smooth paste with cold water and stir until thickened. Cover and cook for thirty min- utes, then add the fruit mashed to a smooth pulp, beat thoroughly, turn into molds and serve very cold with cream and sugar. 23.— Fried Egg Plant. Egg plant, when crisply fried, is a satisfac- tory substitute for meat at breakfast. Cut 113 July. the egg plant in rather thin slices, dip into flour or into egg and bread crumbs and fry quickly in a kettle of deep smoking hot fat« It should be served at once, as it soon loses its crispness. 24.— Steamed Blackberry Pudding. Take i cupful of sweet milk, i tggy 2 cup- fuls of flour, 2 tablespoonfuls of butter, yi cupful of sugar, i teaspoonful of salt and i teaspoonful of baking powder. Fill the cups about one-third full of berries, add the batter until the cups are two-thirds full. Steam one-half hour. Serve with cream and sugar. When fresh fruit is out of season, use jam, preserves or canned fruit drained from the liquor ; but with the cooked fruit omit the sugar from the batter. 25. — Apricot Roll. Make a boiled custard with the yolks of 4 eggs, ^ of a cupful of sugar, i cupful of milk and a pinch of salt. Strain and cool. Add ^ of a teaspoonful of vanilla, 3 drops of almond extract and i cupful of thick cream whipped to a solid froth. Freeze and when quite firm line the bottom and sides of a cyl- 114 July. inder mold. Drain i can of apricots, put the fruit through the food chopper, reducing it to a pulp. Measure and add a little of the syrup, if necessary, to make one pint. Boil together for a moment ^ a cupful of water and yi a cupful of sugar. When cold add to the fruit pulp, put into another freezer and begin to freeze. When like thick mush add the whites of a eggs whipped to a meringue with two tablespoonfuls of powdered sugar and freeze for a few minutes longer. When just thick enough to handle well turn this into the mold lined with the frozen cream, cover, bind the edges with a strip of greased muslin and bury in ice and salt for several hours. 26.— Cottage Fruit Pudding. Cream well together 2 heaping tablespoon- fuls of butter and i cupful of sugar. Add i well-beaten egg, ^ of a cupful of milk, ^ of a teaspoonful of salt

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