Title: Berry Grunt "Old Nantucket"
Categories: Dessert Pastry American
Yield: 6 Servings
| 1 | pt | Berries |
| 1/2 | c | Water |
| 2 | tb | Sugar |
| 1 1/2 | c | Flour |
| 2 | ts | Baking powder; heaping tsp. |
| 1/2 | ts | Salt |
| 2 | ts | Butter |
| 3/4 | c | Milk |
| PER SERVING |
| 164 | x | Calories |
| 366 | mg | Sodium |
| 6 | mg | Cholesterol |
| 2 | g | Fat |
| 32 | g | Carbohydrates |
| 4 | g | Protein |
| 3/8 | g | Fiber |
Cook fruit in water until softened; add sugar.
Sift together dry ingredients, and cut in butter until mealy. Add milk
to make batter and pour over fruit.
Cover pot tightly and set in larger pot of boiling water to steam 45
minutes. To serve, invert pot onto plate.
Source: Los Angeles Times Food Section: 6/30/96