Batter Pudding
From The new Kentucky home cook book, 1884
Serves 6
Serve with sweetened cream or warm sauce, flavored with nutmeg and vanilla.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 121. The excerpt below is the record exactly as published.
BATTER PUDDING. Take one quart of sweet milk, eight table-spoonfuls of sifted flour, one table-spoonful of butter, six eggs, and one tea-spoonful of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.