Country Batter Pudding with Fruit
From La cuisine creole, 1885
Can also be baked in a cake pan.
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 81. The excerpt below is the record exactly as published.
COUNTRY BATTER PUDDING WITH FRUIT, CHEAP AND NICE. This is a pudding which requires no paste and is a nice way to use fruit, such as pie-plant, berries, straw- berries, peaches, etc. To a quart of buttermilk add one egg, a large teaspoonful of soda, a little sait, and flour enough to make a thick batter
Cook this with the app: pantry check, scaling, and the assistant.