Cheap Gingerbread Pudding
From La cuisine creole, 1885
A flavorful dessert.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 82. The excerpt below is the record exactly as published.
CHEAP GINGERBRBAD PUDDING. Take a cup of butter, rub it up with three and a half cups of flour, one cup of milk, one cup of molasses, and one teaspoonful of saleratus
Cook this with the app: pantry check, scaling, and the assistant.