Dessert
Raspberry cottage pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
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.
- Rub to a cream a tablespoonful of butter and a scant cupful of sugar.
- Stir in a gill of cream, three beaten eggs, and two cupfuls of prepared flour.
- Last of all, add a pint of red raspberries, plentifully dredged with flour.
- Turn into a greased mold and bake for one hour.
- Serve hot with hard sauce into which has been beaten the juice from a pint of red raspberries.
Historical transcription
Source method
- 1
Rub to a cream a tablespoonful of butter and a scant cupful of sugar. Stir in a gill of cream, three beaten eggs, and two cupfuls of prepared flour. Last of all, add a pint of red raspberries, plentifully dredged with flour. Turn into a greased mold and bake for one hour. Serve hot with hard sauce into which has been beaten the juice from a pint of red raspberries.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.