Dessert
Cherry batter 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.
- Stone three cupfuls of ripe cherries.
- Beat two eggs light, stir into them a tablespoonful of melted butter and a pint of milk, then four cupfuls of prepared flour.
- Last of all, stir in the cherries, well dredged with flour.
- Turn into a greased mold and steam for three hours.
Historical transcription
Source method
- 1
Stone three cupfuls of ripe cherries. Beat two eggs light, stir into them a tablespoonful of melted butter and a pint of milk, then four cupfuls of prepared flour. Last of all, stir in the cherries, well dredged with flour. Turn into a greased mold and steam for three hours. Serve with a hard sauce.
Nutrition pending
No invented nutrition numbers.
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