Chancellor's Pudding

Name: Chancellor's Pudding
Yield: 3 servings
Ingredients: one loaf of baker's bread; soaked in cold milk; seven eggs; half a pound of raisins; quarter of a pound of Zante currants; one piece of citron sliced thin; two nutmegs; two table-spoonfuls of flour

From The new Kentucky home cook book, 1884

Serves 3

Mrs. Julia Chenoweth.

Presented as published in 1884. 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 Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 122. The excerpt below is the record exactly as published.

CHANCELLOR'S PUDDING. Take one loaf of baker's bread soaked in cold milk, seven eggs (whites and yelks beaten separately), half a pound of raisins, quarter of a pound of Zante currants, one piece of citron sliced thin, two nutmegs, and two table-spoonfuls of flour

Cook this with the app: pantry check, scaling, and the assistant.