Name: Cherry Pudding. No. 2
Cuisine: American
Ingredients: 1 crust or paste of two cupfuls of flour; 2 teaspoonfuls of baking powder; 1 teaspoonful of salt; 1 quarter of an inch thick; 1 large common bowl and line it with this paste; 1 cupful of sugar; 1 little with dry flour and cover the whole with a linen cloth; 1 string; 1 pot of boiling water and cook for an hour and a half

Original Recipe

Make a crust or paste of two cupfuls of flour, two teaspoonfuls of baking powder, a teaspoonful of salt; wet up with milk or water; roll out a quarter of an inch thick, butter a large common bowl and line it with this paste, leaving it large enough to lap over the top; fill it with stoned cherries and half a cupful of sugar. Gather the paste closely over the top, sprinkle a little with dry flour and cover the whole with a linen cloth, fastening it with a string. Put it into a pot of boiling water and cook for an hour and a half. Serve with sweet sauce.

1 crust or paste of two cupfuls of flour
2 teaspoonfuls of baking powder
1 teaspoonful of salt
1 quarter of an inch thick
1 large common bowl and line it with this paste
1 cupful of sugar
1 little with dry flour and cover the whole with a linen cloth
1 string
1 pot of boiling water and cook for an hour and a half

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1

Make a crust or paste of two cupfuls of flour, two teaspoonfuls of baking powder, a teaspoonful of salt; wet up with milk or water; roll out a quarter of an inch thick, butter a large common bowl and line it with this paste, leaving it large enough to lap over the top; fill it with stoned cherries and half a cupful of sugar.
2

Gather the paste closely over the top, sprinkle a little with dry flour and cover the whole with a linen cloth, fastening it with a string.
3

Put it into a pot of boiling water and cook for an hour and a half.
4

Serve with sweet sauce.

Original Recipe

Ingredients

Instructions