Title: Cherry Pudding
Categories: Pudding Dessert
Yield: 4 Servings

Text

Take 1 cup thick milk, 1 egg, 1/2 teaspoonful baking soda, 1 teaspoonful salt, 1 large cup seeded sour cherries (fresh are best, but canned will do), flour to make a rather stiff batter. Mix in earthen dish, take a large kettle, put cold water in it and set the earthen dish in, cover each, let steam for about 2 hours or until dry when picked with a broom splint. Eat while warm with good milk sweetened. What is left over can be steamed again and is good. (Hinkletown, Pa.)

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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