edible Notable
by Paula Marcoux

These bygone desserts are tremendously easy and fun to make. This wonderful recipe, revisited from our Autumn 2009 edition by special request, is a cherished reminder of late Kingston resident Preble Bailey. She told us she received it from Elsie Lootz. Where it came from before that is unknown, but the pudding’s ingredients and technique certainly bespeak nineteenth-century southeastern Massachusetts. (Today’s cooks may appreciate the almost-non-fat nature of the pudding; the sauce . . . well, maybe not so much.)


Recipe inspired by the article: Cranberry Steamed Pudding with Butter Sauce