Tuesday, March 3, 2015

Baked Blueberry Pudding with Vanilla Glaze (1939)

  • 1 1/2 cups blueberries, floured
  • 1/4 cup butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 cup milk
  • 2 1/2 cups flour
  • 3 tbspns baking powder
  • Vanilla cream glaze (recipe below)
Mix all ingredients, except blueberries and glaze, together well.   Gently fold in blueberries.  

Put in cake pan, sprinkle sugar on top, and bake in a moderate oven, 350 degrees, until done.  Glaze just before serving.

Vanilla Cream Glaze
  • 1/2 cup confectioner's sugar
  • 1 yolk of egg
  • 1 egg white, beaten
  • 1/2 bottle of cream, whipped with vanilla to taste
  • Pat of butter the size of an egg
Cream butter and confectioner's sugar, then egg yolk.  LIghtly blend with beaten egg white.  Gently fold in cream whipped with vanilla. 

(Origin - "Out of Vermont Kitchens" compiled by Trinity Mission of Trinity Church of Rutland, Vermont, and The Women's Service League of St. Paul's Church of Burlington, Vermont; 1939. This recipe was by Priscilla West Wheldon.) 

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