Free Church Pudding
From The St. Mungo cookery book, 1904
Recipe by M. C., Edin.
Presented as published in 1904. 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 St. Mungo cookery book (1904) by Jean Lambie, page 35. The excerpt below is the record exactly as published.
FREE CHURCH PUDDING. 3 tablespoonfuls of flour. 2 tablespoonfuls flour of rice. 3 oz. suet. I apple cut up. I teaspoonful baking soda. 3 tablespoonfuls currants. 3 tablespoonfuls raisins 3 oz. sugar. I teacupful of milk. A little seasoning to taste.
Cook this with the app: pantry check, scaling, and the assistant.