Cherry Pudding, Boiled or Steamed

Original Recipe

Two eggs well beaten, one cupful of sweet milk, sifted flour enough to make a stiff batter, two large teaspoonfuls of baking powder, a pinch of salt and as many cherries as can be stirred in. Boil one hour or steam and serve with liquid sauce. Cranberries, currants, peaches, cherries, or any tart fruit is nice used with this recipe. Serve with sweet sauce.

Ingredients

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  • 2 eggs well beaten
  • 1 cupful of sweet milk
  • 2 large teaspoonfuls of baking powder
  • 1 pinch of salt and as many cherries as can be stirred in
  • 1 hour or steam and serve with liquid sauce

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Instructions

  1. 1

    Two eggs well beaten, one cupful of sweet milk, sifted flour enough to make a _stiff_ batter, two large teaspoonfuls of baking powder, a pinch of salt and as many cherries as can be stirred in.

  2. 2

    Boil one hour or steam and serve with liquid sauce.

  3. 3

    Cranberries, currants, peaches, cherries, or any tart fruit is nice used with this recipe.

  4. 4

    Serve with sweet sauce.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)