vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Celestine Pudding
From Buckeye cookery, 1892
Serves 2
Recipe from Mrs. Andrew Wilson, Rye, N. Y.
Presented as published in 1892. 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 Buckeye cookery (1892), page 129. The excerpt below is the record exactly as published.
Three eggs well beaten, two and a half table-spoons sugar, two of butter, three-fourths cup sweet milk, one of raisins chopped fine, one table-spoon baking powder, flour to make it the consistency of cake batter
Cook this with the app: pantry check, scaling, and the assistant.