Down East Pudding
A historical recipe from Camp Cookery. How to Live in Camp, by Maria Parloa (1878).
A historical recipe
Camp Cookery. How to Live in Camp, by Maria Parloa (1878). Project Gutenberg eBook #54138.
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 Camp Cookery. How to Live in Camp, by Maria Parloa (1878). Digitised by Project Gutenberg, eBook #54138 (https://www.gutenberg.org/ebooks/54138). 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 tablespoonful of salt
- one teaspoonful of soda
- three pints of blackberries
- One teacup of powdered sugar
- two teaspoonfuls of boiling water
- one egg
Method
- One pint of molasses, one quart of flour, one tablespoonful of salt, one teaspoonful of soda, three pints of blackberries.
- Boil three hours, and serve with sauce made in the following manner:— One teacup of powdered sugar, one-half of butter, one egg, two teaspoonfuls of boiling water, and one of brandy.
- Beat the butter to a cream, and then add very gradually the sugar beat in the yolk of an egg, and, when perfectly creamy, add the white, which has been beaten to a froth, then add the water and stir it very carefully.
- The brandy should be beaten with the butter and sugar.