STEAMED CRANBERRY PUDDING
Fannie Merritt Farmer Boston Cooking-School Cookbook (1896)
1/2 cup Butter
1 cup Sugar
3½ cups Flour
1¼ tablespoons Baking Powder
1/2 cup Milk
1½ cups Cranberries
Cream the butter, add sugar gradually, and eggs well beaten.
Mix and sift flour and baking powder and add alternately with milk to first mixture, stir in berries previously washed, turn into buttered mould, cover and steam three hours.
Serve with thin cream, sweetened and flavored with nutmeg.
Good for Thanksgiving and Christmas.