Biscuit Pudding

Name: Biscuit Pudding
Ingredients: 12 biscuits softened with water; 1 cup raisins; 1 cup sugar; 2 eggs; 2 tablespoons butter; 1/2 cup sugar; 1 cup water

From The Central cook book, 1924

Mrs. Hamittron Barts.

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 46. The excerpt below is the record exactly as published.

Biscuit Pudding 12 biscuits softened with water. 1 cup raisins. 1 cup sugar. 2 eggs. : SAUCE 2 tablespoons butter. Vg cup sugar. 1 cup water

Cook this with the app: pantry check, scaling, and the assistant.