A history of Vermont's maple sugar industry

by Vermont Maple Sugar Makers Association

Berry Pudding.

1 pint flour, 1 teaspoonful cream of tartar, ½ teaspoon of soda, milk enough to make a little thinner than biscuit, add 1 pint of berries; boil 1 hour.

The sauce (served hot): 1 cup of maple sugar, ⅔ of cup of hot water, 1 tablespoonful of flour, butter size of an egg.

Let come to a boil, then pour it over a well beaten egg, stirring the egg. Flavor.