Down-East Pudding
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- One pint of molasses
- one quart of flour
- one teaspoonful of soda
- three pints of blackberries
- a cupful of butter
- two teaspoonfuls of boiling water
- one egg
Method
- One pint of molasses, one quart of flour, one table-spoonful of salt, one teaspoonful of soda, three pints of blackberries.
- Boil three hours, and serve with sauce made in the following manner: One tea-cupful of powdered sugar, half a cupful of butter, one egg, two teaspoonfuls of boiling water, one of brandy.
- Beat the butter to a cream, and add, very gradually, the sugar and brandy.
- Beat in the yolk of the egg, and, when perfectly creamy, add the white, which has been beaten to a froth;
- then add the water, and stir very carefully.