Biscuit Pudding
From The Central cook book, 1924
Mrs. U. B. Atexanper.
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 47. The excerpt below is the record exactly as published.
Biscuit Pudding Crumb up cold biscuits and soak in sweet milk. Add about two eggs, one small cup sugar, butter size of an egg, one tea- spoon vanilla, and one cup stewed prunes seeded, also little baking powder
Cook this with the app: pantry check, scaling, and the assistant.