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Currant Pudding
From The national course in home economics, 1917
Serves 3
Recipe attributed to Mrs. Henry Bower.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 191. The excerpt below is the record exactly as published.
CURRANT PUDDING. Five cupfuls of sifted flour and two heaping teaspoonfuls of baking- powder sifted well together, add one-half cupful of chopped suet or butter, one-half pound of currants and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.