vegetarianpescatarianegg-freesoy-freefish-freeshellfish-free
Dark Steamed Pudding
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Recipe by Mrs. Victor Johnson.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 61. The excerpt below is the record exactly as published.
Dark Steamed Pudding. 1 cup butter, measured after melting. 1 cup molasses. 2 cups flour. 1 cup hot water. Yi teaspoon soda dissolved in hot water. 1/2 teaspoon cinnamon. 1/2 teaspoon cloves. Yi teaspoon allspice. Melt butter, add molasses, hot water and soda, then flour well-sifted, spices, and 1 cup of walnuts broken and dredged with flour.
Cook this with the app: pantry check, scaling, and the assistant.