Baked Raisin Pudding
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 136. The excerpt below is the record exactly as published.
BAKED RAISIN PUDDING— Mix 1 cup of crumbs, 2 cups of milk, Vz cup of molasses, 1 cup of DEL MONTE Seedless Raisins, V2 teaspoon of salt, and ^ teaspoon each of nutmeg, cinnamon, and cloves. Pour into a greased pudding dish and bake about 40 minutes in a moderate oven. Stir once during the baking. Serve hot. •RAISIN CUSTARD— Beat 2 eggs slightly, add % teaspoon of salt, V2 tea- spoon of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.