Ingredients:
- 1 pint flour
- 1 heaping teaspoon baking powder
- 1 egg
- pinch of salt
- 1/2 cup butter
- 1/2 cup sugar
- water or sweet milk to form a thick batter
- 1/2 pan of fruit
- sugar
- sauce
Preparation:
M. E. B.
One pint of flour, one heaping teaspoon of baking powder, one egg, a pinch of salt, one-half a cup of butter, one-half a cup of sugar; mix with water or sweet milk to form a thick batter. Fill a pan one-half full of fruit, sweetened with sugar, and pour the mixture over it. Put pan in a steamer, and steam one hour. To be eaten with sauce.
Recipes 1894 Style |Puddings 1894 Style
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.
