Fruit Pudding
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 141. The excerpt below is the record exactly as published.
Fruit Pudding Use canned strawberries, raspberries or peaches. Strain 1 cupful through a coarse strainer, add i^ cupful of sugar and y^ teaspoonful of flavoring. Then fold in the stiffly beaten white of 1 ^gg
Cook this with the app: pantry check, scaling, and the assistant.