Fruit Pudding
From The household cook book, 1902
Serves 2
Serve ice cold. This pudding may be varied by leaving out the fruit and using 2 cups strong coffee instead of that much milk.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 252. The excerpt below is the record exactly as published.
FRUIT PUDDING — Into the farina boiler put 3 cups rich milk and 1 cup sugar and bring to a boil; have 5 tablespoons of sifted flour wet with 1 cup of milk, and pour on the hot mixture gradually, stirring all the time to prevent lumps; return to the kettle and cook till it thickens, — about 10 minutes after beginning to boil; then take from the stove and beat while cooling; when half cooled add sliced peaches, apricots, bananas, whole raspberries, blackberries, huckle- berries or strawberries
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