Brown Pudding
From The new practical housekeeping, 1890
Serves 6
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 478. The excerpt below is the record exactly as published.
Brown Pudding, — Cream quarter cup each butter and brown sugar, and three well-beaten eggs, quarter cup sweet milk, half pint molasses with half teaspoon soda stirred in, one and one-half cups flour, half teaspoon each cinnamon
Cook this with the app: pantry check, scaling, and the assistant.