Stewed Fruit Pudding
From Every-day dishes and every-day work, 1897
Whortleberries are best, but other fruits can be used.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 74. The excerpt below is the record exactly as published.
Stewed Fruit Pudding. — Take a deep square or oblong granite-ware or earthen dish ; cut strips of stale bread uni- formly an inch in width and three fourths of an inch in thick- ness, and place them in the mold with spaces between them equal to their width. Or, fit the strips around the bottom of a round earthen pudding-dish, like spokes in a wheel, with an open space between each and in the center. Have ready some hot stewed or canned fruit, sweetened to taste
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