Cream Batter Pudding
From Virginia Cookery-book, 1884
Serves 1
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 16. The excerpt below is the record exactly as published.
Cream Batter Pudding. Half a pint of flour, three eggs (two will do), a teaspoon quarter filled with soda, a little salt, one pint of cream or buttermilk
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