Boiled Molasses Pudding
From The Chapel Hill cook book, 1935
Recipe by Miss Alice Noble.
Presented as published in 1935. 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 Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 25. The excerpt below is the record exactly as published.
Butter size of an egg 1 cup sugar 1 teaspoon vanilla Put these in a shallow pan and boil 10 minutes. 1 tablespoon butter 1 teaspoon cinnamon 1 cup sugar 1 teaspoon cocoa IV2 cups flour 1 cup dates or raisins 2 tablespoons baking 1 cup nuts powder V2 cup milk Mix these ingredients and drop by spoonfuls in the sauce. Bake in oven 25 minutes. Serve hot in sauce with whipped cream. Mrs. Fred Patterson. BOILED MOLASSES PUDDING % cup molasses 1 rounded tablespoon 1 or slightly more than soda put in milk 1 cup milk 1 package seeded raisins 4 cups flour
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