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Dutch Boiled or Steamed Pudding

A historical recipe from The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911).

A historical recipe

The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways, by Evora Bucknum Perkins (1911). Project Gutenberg eBook #43468.

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 The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911). Digitised by Project Gutenberg, eBook #43468 (https://www.gutenberg.org/ebooks/43468). 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.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • ¼ cup of oil

Method

  1. Make universal crust with only ¼ cup of oil to the cup of liquid and mix as stiff as bread dough.
  2. Put into a well buttered double cheese cloth, let rise, drop into perfectly boiling water and boil 30-40 m.
  3. Remove from cloth, split and lay on dessert tray, spread with butter, cover with nice flavored molasses and serve hot.
  4. Try it before you condemn it.
  5. The crust may be steamed instead of boiled, but it is beautifully light when boiled.
  6. Molasses, or maple or brown sugar syrup may be heated with a little butter and served over pudding as sauce.