A pilgrimage to resource efficiency 

English Fruit Pudding

A Recipe from the Great Depression

  • 6 slices of Buttered Bread
  • 1 quart of Berries
  • 1 cup of Sugar
  • Whipped Cream

Crush the berries with sugar. Trim crust from bread and line a greased bowl with the slices, cutting as necessary so that the pieces meet. Pour in the berries, cover with bread, set plate on top of bread so that it is pressed down with the weight and put in the icebox for 24 hours.
Turn out of mold no more than 2 hours before serving. Garnish with whipped cream and serve.

Note from Jess: Less sugar for strawberries. 1/2 pint of jam or jelly if you don’t have sugar. Slice bread less than 12 inch.

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