Jam Pudding
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Serve with sauce made by creaming butter and sugar.
Presented as published in 1909. 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 Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 15. The excerpt below is the record exactly as published.
JAM PUDDING. MRS. LHONARD. One coffee cup blackberry jam. One coffee cup sugar. Three-fourths coffee cup of butter. One and a half coffee cups of flour. Yolks of three eggs. Teaspoonful of soda in a half cup of sour milk
Cook this with the app: pantry check, scaling, and the assistant.