A Rich and Delicious Nut Pudding
From The Blue grass cook book, 1904
Serves 2
Season with a little wine or whisky.
Presented as published in 1904. 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 The Blue grass cook book (1904) by Minnie C. Fox, page 56. The excerpt below is the record exactly as published.
A RICH AND DELICIOUS NUT PUDDING Mrs. Hittty C. Buckner Beat separately 6 eggs ; to the yolks add 1^ cups of granulated sugar. When the whites are very stiff, add 3 cups of finely chopped nuts. Mix all together lightly and stir in 1 teaspoon of vanilla. Last, stir in 1 teaspoon of baking-powder, well- mixed in 1 tablespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.