Irish Pudding
From Two hundred tested recipes, 1920
Good where sugar is scarce. Recipe attributed to MRS. W. D. BRYAN.
Presented as published in 1920. 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 Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 12. The excerpt below is the record exactly as published.
IRISH PUDDING Stir together I cup molasses, 1 cup butter, 1 cup milk, 3 cups flour with 1 heaping teaspoonful baking powder sifted in it; into this beat 2 eggs and I cup raisins,
Cook this with the app: pantry check, scaling, and the assistant.