Family Recipe Friday: Huckleberry Pudding
The following recipe appears in the 'American Cookery' Chapter of my gran's 1894 publication of 'Mrs Beeton's Cookery Book and Household Guide'.
HUCKLEBERRY PUDDING.
INGREDIENTS. — A pint of huckleberries(or whortleberries, as we call them), 2 eggs, a pint of milk, a saltspoonful of salt, 1/4 teaspoonful of soda, 1/2 teaspoonful of cream of tartar, enough flour to make a thick batter.
Mode.-Mix the cream of tartar with the flour, and dissolve the soda in hot water, then make into a thick batter with the other ingredients. Pick and mash the berries, dredge them with flour, and stir into the batter. Pour the mixture into a buttered mould, and boil 1 hour. Serve with some very sweet sauce.
Time, 1 hour. Seasonable from July to September.
See this post for more information about the book.
[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]
[Note: All content on the Hibbitt Family History website and blog is copyrighted. Click here for conditions of use.]
INGREDIENTS. — A pint of huckleberries(or whortleberries, as we call them), 2 eggs, a pint of milk, a saltspoonful of salt, 1/4 teaspoonful of soda, 1/2 teaspoonful of cream of tartar, enough flour to make a thick batter.
Mode.-Mix the cream of tartar with the flour, and dissolve the soda in hot water, then make into a thick batter with the other ingredients. Pick and mash the berries, dredge them with flour, and stir into the batter. Pour the mixture into a buttered mould, and boil 1 hour. Serve with some very sweet sauce.
Time, 1 hour. Seasonable from July to September.
See this post for more information about the book.
[Why Family Recipe Friday? This phrase has been included in the title in order to take part in Daily Blogging Prompts at Geneabloggers]
[Note: All content on the Hibbitt Family History website and blog is copyrighted. Click here for conditions of use.]
Category: Mrs Beeton's Cookery Books