Confederate Pudding

Name: Confederate Pudding
Yield: 12 servings
Ingredients: Two cups of suet chopped very fine; two cups of fruit (either raisins, dried apples, cherries, or peaches); two cups of sorghum molasses; two cups of milk; four cups of flour; a light teaspoonful of soda

From Virginia Cookery-book, 1884

Serves 12

Serve warm.

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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 80. The excerpt below is the record exactly as published.

Two cups of suet chopped very fine^ two cups of fruit (either raisins^ dried apples, cherries, or peaches), two cups of sorghum molasses, two cups of milk, foul* cup6 of flour, a light teaspoonf ul of sod

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