Fruit Pudding
From The white ribbon cook book, 1894
Serves 4
Roll the crust thin to maximize fruit in the pudding.
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 white ribbon cook book (1894) by Kathryn Armstrong, page 87. The excerpt below is the record exactly as published.
Fruit Pudding— Crust: One-fourth oz. suet to 6 oz. flour; pinch of salt, and water enough to make a thick paste; fruit and sugar
Cook this with the app: pantry check, scaling, and the assistant.