Another Quickly-Made Pudding
From La cuisine creole, 1885
Simple and inexpensive.
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.
ANOTHEB QUICKLY-MADE PUDDING. Get a light, square loaf of bread, split it in three or four horizontal slices; strew in between the slices cut- up raisins or currants
Cook this with the app: pantry check, scaling, and the assistant.