Fruit Puddings
From Twentieth century home cook book, 1905
Serves 3
This has been called Queen of puddings.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 16. The excerpt below is the record exactly as published.
Fruit Puddings. Make a crust of Graham flour, sour cream, soda, and a pinch of salt. Pass the flour through a coarse sieve, so as to relieve it of the coarser bits of bran. For a family of six persons line a quart basin with the crust, a quarter of an inch thick. Fill the basin thus lined, with fruit — plums or peaches are best
Cook this with the app: pantry check, scaling, and the assistant.