Joy Pudding
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.
Joy Pudding. Take two cups of grated bread-crumbs, one cup of chopped suet, one cup of raisins, half a cup of treacle, half a cup of syrup, one cup of milk, one egg, one teaspoonful of soda, two tablespoonfuls of flour, add a little salt and a little flavouring
Cook this with the app: pantry check, scaling, and the assistant.