Gingerbread Pudding
From The Rural cook book, 1907
Serves 3
Presented as published in 1907. 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 Rural cook book (1907), page 43. The excerpt below is the record exactly as published.
Gingerbread Pudding. — One cupful of molasses, one cupful of sugar, one-hatf cupful of melted lard or butter, salt ; all kinds of spice — one- fourth teaspoonful of each — one cupful of buttermilk, two scant tea- spoonfuls of soda, one cupful of raisins or sliced apples, flour for stiff batter
Cook this with the app: pantry check, scaling, and the assistant.