Steamed Cherry Pudding
From The art of cookery, 1899
Serves 1
Serve with creamed butter and sugar, or with liquid sauce.
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 The art of cookery (1899) by Emma P. Ewing, page 108. The excerpt below is the record exactly as published.
Steamed Cherry Pudding. — Prepare the batter as for Steamed Pudding No. i. Stir Into it one cup of un- seeded cherries, mixed with a fourth of a cup of flour, and the same of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.