Aunt Martha's Pudding
From My mother's cook book, 1902
Serve with jam sauce.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 64. The excerpt below is the record exactly as published.
Auut Martha's Pudding. — Six ounces of bread crumbs, one gill of milk, yolks of three eggs, whites of two eggs, one teaspoonful of essence of vanilla, three ounces of sugar, one-half dozen of preserved cherries
Cook this with the app: pantry check, scaling, and the assistant.