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Steamed Cranberry Pudding

Fannie Merritt Farmer Boston Cooking-School Cookbook
(1896 edition)



1/2 cup Butter
1 cup Sugar
3 Eggs
3 1/2 cups Flour
1 1/4 tablespoons Baking Powder
1/2 cup Milk
1 1/2 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.
 

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