Baltimore Pudding
From High-Street cook book, 1885
Sauce: Beat together eggs, sugar, and butter; add boiling milk slowly and serve cold.
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 High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 18. The excerpt below is the record exactly as published.
Baltimore Pudding. Two cups of molasses, two cups of suet chopped fine, two cups <>f milk (sweet or sour), two cups of stoned raisins, seven cups of flour, one teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.