Fried Hasty Pudding
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
These mushes can be fried the same way and are nice with bacon for breakfast.
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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 69. The excerpt below is the record exactly as published.
Fried Hasty Pudding. Cook as above and pour it into a brickloaf pan ; when cool, cut into three-quarter inch slices. Dip them in flour^ and brown each side in hot fat in a frying-pan. Or dip in crumbs^ egg^ and again in crumbs
Cook this with the app: pantry check, scaling, and the assistant.