Hillicot Cup Pudding
From The Times cook book, no. 2, 1905
Serves 2
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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 109. The excerpt below is the record exactly as published.
HILLICOT CUP PODDING. Miss Ruth C. Stocks. Somis, Cal.— Make a custard of three eggs and a quart of milk sugar and cinnamon to taste. Put a spoonful of any kind of fruit in bottom of six common cups, add some cold rice or sago
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