Dessert
Blackberry pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make a batter of a pint of milk, two eggs, and a cupful of flour, sifted with a saltspoonful of salt and a small teaspoonful of baking-powder.
- Add more flour if the batter is too thin.
- Beat thoroughly and stir into the batter a pint of blackberries thoroughly dredged with flour.
- Pour at once into a greased mold and boil for two hours.
Historical transcription
Source method
- 1
Make a batter of a pint of milk, two eggs, and a cupful of flour, sifted with a saltspoonful of salt and a small teaspoonful of baking-powder. Add more flour if the batter is too thin. Beat thoroughly and stir into the batter a pint of blackberries thoroughly dredged with flour. Pour at once into a greased mold and boil for two hours. Serve with a hard sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.