Dessert
Cherry pudding
Cherry pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including stem and stone two heaping cupfuls of cherries.
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.
- Stem and stone two heaping cupfuls of cherries.
- Beat three eggs light and stir into them a pint of milk, a tablespoonful of melted butter, and a quart of flour which has been twice sifted with two teaspoonfuls of baking-powder.
- Beat well, and add the cherries, which should be thoroughly dredged with flour.
- turn into a greased pudding-dish and bake in a steady oven for an hour and a half.
Historical transcription
Source method
- 1
Stem and stone two heaping cupfuls of cherries. Beat three eggs light and stir into them a pint of milk, a tablespoonful of melted butter, and a quart of flour which has been twice sifted with two teaspoonfuls of baking-powder. Beat well, and add the cherries, which should be thoroughly dredged with flour. Stir these in, lightly and quickly; turn into a greased pudding-dish and bake in a steady oven for an hour and a half. Bake, covered, for the first hour; uncover and brown. Serve the pudding in the dish in which it was baked. Eat hot with a hard sauce.
Nutrition pending
No invented nutrition numbers.
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