Whortleberry Pudding
"What are known as whortleberries and huckleberries are often confounded with blueberries, which are much superior though of the same species." - The Buckeye Cook Book (1887)
Whortleberry Pudding
The Buckeye Cook Book (1887)
(This was good but very rich and very sweet! Would not hesitate to cut back on both the sugar and the butter!)
2 cups flour
2 cups sugar
2 tsp baking powder
1/2 cup butter
1 quart berries, dredged with flour
3 eggs, beaten
1/2 pint milk
Soft together 2 cups each flour and sugar, two tsp baking powder, and with a knife chop 1/2 cup butter through the mixture; stir in quart of berries, dredged with flour, three beaten eggs and half pint milk; put into buttered dish and bake half an hour in moderate oven.
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