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Boston Pudding
From The Toronto Cook Book, 1915
Serves 8
One pint of milk can be used instead of one cup, with bread crumbs soaked in, and only one cup flour.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 83. The excerpt below is the record exactly as published.
Boston Pudding One cup sugar, two- thirds cup butter or one-quarter pound suet minced, one cup sweet milk, three cups flour, two teaspoons baking powder, two tablespoons molasses, one cup seeded raisins, a little salt
Cook this with the app: pantry check, scaling, and the assistant.