Currant Pudding

Name: Currant Pudding
Yield: 3 servings
Ingredients: one coffee-cupful of sweet milk; one coffee-cupful of molasses; one pint of currants or raisins; one pint and a half of flour; one even tea-spoonful of soda; two tea-spoonfuls of cream of tartar; two tea-spoonfuls of allspice; half a tea-spoon-ful of cloves; one tea-spoonful of cinnamon

From The new Kentucky home cook book, 1884

Serves 3

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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 121. The excerpt below is the record exactly as published.

CURRANT PUDDING. Take one coffee-cupful of sweet milk, one coffee-cupful of molasses, one pint of currants or raisins, one pint and a half 238 The New Kentucky Home Cook Book. of flour, one even tea-spoonful of soda, two tea-spoonfuls of cream of tartar, two tea-spoonfuls of allspice, half a tea- spoon-ful of cloves, and one tea-spoonful of cinnamon

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