Cherry Pudding
From Temperance cook book, 1887
Serves 2
Peaches or apples can be made in the same way.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 88. The excerpt below is the record exactly as published.
CHERRY PUDDING. Line a deep pudding-dish with crust, made as for biscuit; stone some cherries and fill the dish full; pour on half a pint of water and two cupfuls of sugar; put a layer of crust on top
Cook this with the app: pantry check, scaling, and the assistant.