Ginger Pudding
From Harper's cook book encyclopædia, 1902
Serves 2
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 Harper's cook book encyclopædia (1902), page 349. The excerpt below is the record exactly as published.
Ginger Pudding. — Two eggs, one- half cupful of sugar, one cupful of New Orleans molasses, one table-spoonful of butter, one cupful of warm milk, one teaspoonful of soda. If sour milk is used, use two large teaspoonfuls of soda, one table-spoonful of ginger
Cook this with the app: pantry check, scaling, and the assistant.