Dessert
Steamed apricot pudding
Steamed apricot pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including with one heaping cupful of flour sift, twice, a heaping teaspoonful of baking-powder.
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.
- With one heaping cupful of flour sift, twice, a heaping teaspoonful of baking-powder and half a teaspoonful of salt.
- Chop two tablespoonfuls of cottolene or other fat into this and mix to a dough with one cupful of milk.
- Butter a deep mold;
- Cover closely and boil or steam for three hours.
- For sauce, strain and heat the syrup, thicken with a roux of flour and butter, cook for one minute;
- add a great spoonful of sugar and boil three minutes.
Historical transcription
Source method
- 1
With one heaping cupful of flour sift, twice, a heaping teaspoonful of baking-powder and half a teaspoonful of salt. Chop two tablespoonfuls of cottolene or other fat into this and mix to a dough with one cupful of milk. Strain the liquor from a can of apricots and save it to make sauce for the pudding. Butter a deep mold; pour an inch of dough into the bottom; cover with halved apricots; then more dough, and so on until all your materials are used up. Cover closely and boil or steam for three hours.
- 2
For sauce, strain and heat the syrup, thicken with a roux of flour and butter, cook for one minute; add a great spoonful of sugar and boil three minutes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.