Fruit Pudding
From The new practical housekeeping, 1890
Serves 4
Cover with whipped cream or serve with sweetened cream.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 480. The excerpt below is the record exactly as published.
Fruit Pudding. — Take pure juice if the fruit is fresh or canned ; if preserved or jellied, or any fruit shrub, reduce with water to a pleasant flavor. Sweeten the fresh juice and the others if needed ; to a pint of this when boiling add two rounded tablespoons corn- starc
Cook this with the app: pantry check, scaling, and the assistant.