Light Batter Pudding
From Canadian cook book, 1924
If using suet, mix and sift dry ingredients, add finely chopped suet, well-beaten egg, and mixed milk.
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 74. The excerpt below is the record exactly as published.
2 tb. sugar. 2 tb. butter or suet. iUt. 1 egg. 1 tb. 4 tb. milk
Cook this with the app: pantry check, scaling, and the assistant.