Amber Pudding
From The national course in home economics, 1917
Serves 6
A clear, amber-colored jelly will form throughout the pudding.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 197. The excerpt below is the record exactly as published.
AMBER PUDDINQ. Into a quart of boiling milk stir a teacupful of corn-meal and one quart of sliced sweet apples; add one teaspoonful of salt and one teacup- ful of molasses. Mix thoroughly. Add two quarts of milk
Cook this with the app: pantry check, scaling, and the assistant.