Dessert
Boiled huckleberry pudding
Boiled huckleberry pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including roll this out, spread thickly with huckleberries, sprinkle with granulated sugar, an.
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From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Roll this out, spread thickly with huckleberries, sprinkle with granulated sugar, and dot with bits of butter.
- Plunge this into a vessel of boiling water and keep at a hard boil for at least two hours.
Historical transcription
Source method
- 1
Make a rich biscuit dough. Roll this out, spread thickly with huckleberries, sprinkle with granulated sugar, and dot with bits of butter. Roll the sheet up carefully into an oblong parcel, pinch the edges together and put into a muslin bag. Plunge this into a vessel of boiling water and keep at a hard boil for at least two hours. Remove the pudding and serve with hot liquid sauce.
Nutrition pending
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