Fruit Pudding
From Cookery book and general axioms for plain cookery, 1890
All boiled or steamed puddings should be allowed to cool a little before turning them out.
Presented as published in 1890. 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 Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 14. The excerpt below is the record exactly as published.
FRUIT PUDDING. Ingredients : — 1 lb. fruit. 2 oz. sugar, or to taste. Water. Suet pastry
Cook this with the app: pantry check, scaling, and the assistant.