American
Steamed Cranberry Pudding
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- ½ cup Butter
- 1 cup Sugar
- 3 Eggs
- 3½ cups Flour
- 1¼ tablespoons Baking Powder
- ½ cup Milk
- 1½ cups Cranberries
Make it
Method
- 1
Cream the butter, add sugar gradually, and eggs well beaten. Mix and sift flour and baking powder and add alternately with milk to first mixture, stir in berries, turn into buttered mould, cover, and steam three hours.
- 2
Serve with thin cream, sweetened and flavored with nutmeg.
Source & rights
Where this recipe comes from
Steamed Cranberry 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.