Italian Pudding
From My mother's cook book, 1902
Can also be made with preserved apples or pears.
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 My mother's cook book (1902) by Matilda Lees Dods, page 70. The excerpt below is the record exactly as published.
Italian Pudding. — One-half of a quart can of pre- served peaches, four tablespoonfuls of bread crumbs, two eggs, one gill of milk, one teaspoonful of lemon-juice, two ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.