American
Ginger Pudding
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- ⅓ cup Butter
- ½ cup Sugar
- 1 Egg
- 2¼ cups Flour
- 3½ teaspoons Baking Powder
- ¼ teaspoon Salt
- 2 teaspoons Ginger
- 1 cup Milk
Make it
Method
- 1
Cream the butter, add sugar gradually, and egg well beaten; mix and sift dry ingredients; add alternately with milk to first mixture. Turn into buttered mould, cover, and steam two hours; serve with Vanilla Sauce.
Source & rights
Where this recipe comes from
Ginger Pudding, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.