Dried-Peach Pudding
From Twentieth century home cook book, 1905
Serves 4
Serve with butter sauce.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 17. The excerpt below is the record exactly as published.
Dried-Peach Pudding. — Cut in small pieces one pint of dried peaches, wash them, and boil in just enough water to cover them. When the}^ are tender, add two tablespoonfuls of brown sugar, and boil a few minutes longer, and then they will resemble cooked raisins. i\Iake a stiff batter of three eggs, one tablespoonful of but- ter, one teacupful of sweet milk, one teaspoonful of soda and two of cream of tartar, sifted in a quart of flour
Cook this with the app: pantry check, scaling, and the assistant.