A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Cranberries, currants, peaches, cherries, or any tart fruit is nice used with this recipe. Serve with sweet sauce.
Preserved exactly as written in the original source
Beat two eggs well
Add one cupful of sweet milk
Add sifted flour enough to make a stiff batter
Add two large teaspoonfuls of baking powder and a pinch of salt
Stir in as many cherries as can be stirred in
Boil one hour or steam and serve with liquid sauce
Modern guidance to help you succeed with this vintage recipe
This historic pudding relies on steam-leavening from both baking powder and trapped moisture to create a tender, cake-like texture. The baking powder produces carbon dioxide gas bubbles, while the moist heat of boiling or steaming sets the structure gently without forming a crust, keeping the pudding soft throughout. The high fruit-to-batter ratio means the cherries release juice during cooking, which is absorbed by the flour matrix, creating pockets of concentrated fruit flavor while the surrounding batter remains cohesive.
The batter can be prepared up to 2 hours ahead and refrigerated, though you'll need to stir gently before adding to the mold as the flour may settle. Add 5-10 minutes to the cooking time if using cold batter. The pudding itself does not make ahead well and should be cooked just before serving.
Leftover pudding can be stored covered in the refrigerator for up to 2 days. Reheat individual portions in the microwave for 30-45 seconds or steam the entire pudding for 10-15 minutes until warmed through. The texture will be denser than when freshly made, but the flavor remains good.
AI-generated tips from Chef Cecil's culinary database
The batter can be prepared up to 2 hours ahead and refrigerated, though you'll need to stir gently before adding to the mold as the flour may settle. Add 5-10 minutes to the cooking time if using cold batter. The pudding itself does not make ahead well and should be cooked just before serving.
Leftover pudding can be stored covered in the refrigerator for up to 2 days. Reheat individual portions in the microwave for 30-45 seconds or steam the entire pudding for 10-15 minutes until warmed through. The texture will be denser than when freshly made, but the flavor remains good.
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