Baked Indian Pudding
From The practical cookbook, 1917
1 egg may be added with the cold milk if desired.
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 practical cookbook (1917) by Margaret W. Howard, page 14. The excerpt below is the record exactly as published.
Baked Indian pudding. Additional ingredients: | c. mo- lasses, 3 tb. butter. Scald 3 c. of the milk
Cook this with the app: pantry check, scaling, and the assistant.