vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Ginger Pudding
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 138. The excerpt below is the record exactly as published.
Ginger Pudding. Cream 1% pounds of butter and half pound of brown sugar; stir into it alternately 1 pint of molasses and 3 pints of flour, 6 well beaten eggs. Add ginger and other spices to taste. Lastly stir in half pint of sour cream
Cook this with the app: pantry check, scaling, and the assistant.