Fruit Pudding

Name: Fruit Pudding
Ingredients: sliced fruit — fresh, canned, or dried; Two or three times as much butter as the given quantity may be used.

From A text-book of cooking, 1915

Plain cream may be used, or the cream may be whipped, or sweetened and flavored with a little nutmeg or vanilla.

Presented as published in 1915. 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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 92. The excerpt below is the record exactly as published.

FRUIT PUDDING Place sliced fruit — fresh, canned, or dried — in an oiled baking dish. Cover the fruit with a biscuit mixture, made by using the ingredients in the same proportion as for Drop Biscuits. Two or three times as much butter as the given quantity may be used.

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