Steamed Pudding No. 4

Ingredients

• two cups of flour
• two teaspoonfuls of baking powder
• half a teaspoonful of salt
• three tablespoonfuls of butter
• three eggs, well beaten
• sufficient milk to make a dough soft enough to drop from the spoon

Method

1. 1

   Sift flour, baking powder, and salt together.

2. 2

   Mix in butter, beaten eggs, and enough milk to make a soft dough.

3. 3

   Fill a buttered pudding mold three fourths full and steam for an hour and a half.

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. 4. — Sift together two cups of 236 The Art of Cookery. flour, two teaspoonfuls of baking powder, and half a teaspoonful of salt. Mix with it three tablespoonfuls of butter, three eggs, well beaten, and sufficient milk to make a dough soft enough to drop from the spoon. Fill a buttered pudding mold three fourths full of the dough and steam an hour and a half. Serve with any pudding sauce desired. CLASS 3. Steamed Fruit Pudding. — Prepare like batter pudding or Steamed Pudding No. 4, and add one cup of seeded raisins, or minced citron, or dried currants, or one cup of a mixture of all three, well dusted with flour. Steam two hours. Steamed Apple Pudding No. i. — Sift together two cups of flour

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