Whortleberry Pudding
From The economical cook book, 1905
Serves 4
Serve with wine-sauce.
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 94. The excerpt below is the record exactly as published.
Whortleberry Padding. Pot a pint of molasses in a deep basin, dissolve a teaspoonful of soda in balf a cup of warm water, pour it into the molasses, and beat with a spoon until in a foam ; then add two even tear spoons of powdered cloves, the same of cinnamon, and half a grated nutmeg ; stir in sifted flour to the consistence of pound- cake. Stir in a quart of whortleberries
Cook this with the app: pantry check, scaling, and the assistant.