Harvard Pudding

Ingredients

• ⅓ cup butter
• ½ cup sugar
• 2½ cups flour
• 3½ teaspoons baking powder
• ¼ teaspoon salt
• 1 egg
• 1 cup milk

Steps

1. Mix and sift dry ingredients and work in butter with tips of fingers; beat egg, add milk, and combine mixtures; turn into buttered mould, cover, and steam two hours; serve with warm Apple Sauce and Hard Sauce.
2. Apple Sauce. Pick over and wash dried apples, soak over night in cold water to cover; cook until soft; sweeten, and flavor with lemon juice.

More recipes with butter, flour, baking powder, eggs or milk

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.