A Quickly Made Pudding
From La cuisine creole, 1885
Quick and easy to prepare.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 82. The excerpt below is the record exactly as published.
A QUIOKLY MADB PUDDING. Split a f ew crackers, lay the surface over with raisins, and place the halves together again; tie them closely in a cloth, and boil them fif teen minutes. Serve with a rich sauce of butter, wine sugar and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.