Gooseberry Jam Pudding

Name: Gooseberry Jam Pudding
Ingredients: 2-3 cup sugar; 1 tablespoon butter; 2 tablespoons sour milk; 1/2 cup preserved or spiced gooseberries; 1 egg; 1 cup flour; teaspoon soda; 1 small teaspoon cinnamon; 1 orange, juice and grated rind; iy2 cups boding water

From The Edwardsville cook book, 1906

Other fruit jams may be used.

Presented as published in 1906. 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 Edwardsville cook book (1906), page 29. The excerpt below is the record exactly as published.

GOOSEBERRY JAM PUDDING. Mrs. W. S. Potts. Pawnee. Neb. 2-3 cup sugar. 1 tablespoon butter. 2 tablespoons sour milk. V2 cup preserved or spiced gooseberries. Make into batter and bake may be used.) Sauce ; — 1 cup sugar. 1 tablespoon flour, 1 small teaspoon butter. Vanilla sauce may be made the orange. Cook until it thickens. 1 small teaspoon cinnamon. 1 egg. 1 cup flour. teaspoon soda. in cake pan. (Other fruit jams 1 orange, juice and grated rind. iy2 cups boding water

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