Fruit Pudding
From The Memorial Hall cook book, 1919
Recipe by Mrs. Howard Leadbeater.
Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 26. The excerpt below is the record exactly as published.
Fruit Pudding One tblsp. butter, creamed with % cup sugar, 1 egg, V2 cup milk, 1 cup of flour, 1 tsp. Rumford baking powder, mixed in usual batter manner. Half fill cups with any kind fresh or stewed fruits, pour batter on top, set in shallow pans of water, and bake. Delicious. Serves six. — Mabel C. Dennison. Fruit Pudding Two cups of flour, 2 tsps. of Rumford baking powder, 2 tblsps. of shortening. Mix with milk as for pies, roll in one sheet and cover with fruit, then roll, as for jelly roll and cut in slices. Place in pudding pan, and cover with syrup, made from boiling one cup of sugar, with one cup of water
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Cook this with the app: pantry check, scaling, and the assistant.