Steamed Pudding No. 3
From The art of cookery, 1899
Serves 6
Serve hot with liquid, foamy, or fruit 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 Pudding No. 3. — Sift together two cups of flour, one even. teaspoonful of soda, and half a teaspoon- ful of salt. Add a cup of sour cream, stir until perfectly mixed, then fill a buttered pudding bowl about two thirds full of the batter, and steam an hour and a half Serve hot, with liquid, foamy, or fruit sauce. Sour milk can be used instead of cream for making this pudding, if a spoonful of butter be mixed with the flour. Steamed Pudding No. 4. — Sift together two cups of 236 The Art of Cookery. flour, two teaspoonfuls of baking powder, and half a teaspoonful of salt
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