Steamed Cranberry Pudding

Ingredients

• 2 teaspoons baking powder
• 1 cup sweet milk
• 2 cups of flour
• 1 cup of cranberries
• a little salt

Method

1. 1

   Mix baking powder with sweet milk and flour, add cranberries, and steam for 1.5 hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 363. The excerpt below is the record exactly as published.

STEAMED CRANBERRY PUDDING.— 1 t^^, beaten light, 1 cup sweet milk in which dissolve 2 teaspoons bakiitg powder, thoroughly mixed with 2 cups of flour, and a little salt. Add 1 cup of cranberries, and steam \Y\ hrs. — Mrs. D. E. Gentry, Glen- coe, 111. DATE PUDDING.— Mix in the order given: ^ cup butter, 2 cups sugar, 3 eggs, 1 cup milk, 3 cups flour, 2 teaspoons baking ' COOK COUNTY COOK BOOK 531 powder, 1 cup dates, Vz cup chopped nuts, a pinch of salt, 1 tea- spoon vanilla. Figs may be used in this recipe instead of dates. Cookies may be made from this batter by dropping it from a spoon into a cookie-pan. To serve as a dessert, cut the cake in squares and serve with whipped cream or custard. — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. ECLAIR PUDDING.— 4 eggs, 1 cup sugar, 1 of flour, 1 tea- spoon of vanilla, 1 of baking powder. When baked spread the top with chocolate icing. Icing. — White of 1 t^^, Yz cup milk, ^ cup of sugar, 4 table- spoons grated chocolate. Boil until thick and smooth. Just be- fore serving split and fill with the following custard: 1 pt. of eggs, yolk of 3 eggs, little salt, Vz cup sugar, 2 tablespoons of corn starch; flavor with vanilla. — Mrs. Parke Hamilton Akin, 1015 N. 3rd Ave., Maywood, 111. FOOD FOR THE GODS.— 3 eggs, 3 heaping tablespoons cracker crumbs, 1 cup sugar, ^ lb. English walnut meats, chopped, 1 teaspoon baking powder

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