Fruit Pudding

Name: Fruit Pudding
Yield: 4 servings
Ingredients: One cupful of molasses; one cupful of sweet milk; one-half cupful of butter; one cupful of stoned and chopped raisins; one-half cupful of currants; two and one-half cupfuls of flour; one-half teaspoonful of soda; one-half of a grated nutmeg; a pinch of salt

From The century cook book, 1894

Serves 4

Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 85. The excerpt below is the record exactly as published.

Fruit Pudding. One cupful of molasses, one cupful of sweet milk, one-half cupful of butter, one cupful of stoned and chopped raisins, one-half cupful of currants, two and one- half cupfuls of flour, one-half teaspoonful of soda, one-half 10 145 146 Puddings of a grated nutmeg and a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.