Black Pudding
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 56. The excerpt below is the record exactly as published.
BLACK PUDDING Mrs. James E. Clay 4 yolks of eggs, 1 teacup of sugar, 2 teacups of flour, 1 teacup of butter, ^ teacup of sour cream, 1 teacup of blackberry jam, ^ teaspoon soda, Cinnamon, allspice, and cloves to taste. Bake in pudding-pan or steam. Eat with white sauce seasoned with whisky. BLUE GRASS PUDDING E. D. P. 1 coffeecup of molasses, 1 coffeecup of sour cream, 1 full teaspoon of soda
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