Boley Foley Pudding
From The economical cook book, 1905
Serves 6
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 92. The excerpt below is the record exactly as published.
Boley Foley Pudding. Make a crust of one quart of Hooker's prepared flour, ft table- spoonful of butter and a pinch of salt, with water to miULe i^ dough ; roll it out half an inch thick, spread oyer it marmalade or any kind of jam, or small fruit preserved, or a mixture ii apots of both, or dried peaches or cherries stewed nicely ; leave ftn inch all round the crust, roll it up in the shape of a bolster, tie it in a floured pudding-doth
Cook this with the app: pantry check, scaling, and the assistant.