vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fruit Pudding
From Virginia Cookery-book, 1884
Serves 3
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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 85. The excerpt below is the record exactly as published.
fiuiT Pudding. Two cups of flour, one cup of butter, one cup of sugar, one cup of any kind of dried fruit, five eggs
Cook this with the app: pantry check, scaling, and the assistant.