Cherry Pudding
Two eggs, one cupful of sweet milk, three teaspoonfuls of yeast powder, flour to make a stiff batter, as many cherries or fruit of any kind, as can be stirred in. Boil or steam it two hours. Serve with fruit or hard sauce.
A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.
Two eggs, one cupful of sweet milk, three teaspoonfuls of yeast powder, flour to make a stiff batter, as many cherries or fruit of any kind, as can be stirred in. Boil or steam it two hours. Serve with fruit or hard sauce.