Minute Pudding
From The New York receipt book, 1882
Presented as published in 1882. 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 The New York receipt book (1882) by D.B. Dewey & Co, page 6. The excerpt below is the record exactly as published.
Minute Pudding.— Take 6 eggs, 2 spoonfuls sugar. 1 cup flour, a lump of butter large as an egg, and half a nutmeg; you may add, if you like, a half pound of raisins
Cook this with the app: pantry check, scaling, and the assistant.