Cornmeal Pudding (No. 1)
From Temperance cook book, 1887
Serves 8
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 90. The excerpt below is the record exactly as published.
CORNMEAL PUDDING. (No. 1.) One pint of buttermilk, one cup of chopped suet, one cup of molasses, two cups of cornmeal, two eggs, one-half cup of raisins, one teaspoonful of soda, salt and spices of all kinds, one tea- spoonful of Equity baking-powde
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