Molasses Pudding
From Durham cook book ..., 1921
Recipe by Mrs. O. T. Carver.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 59. The excerpt below is the record exactly as published.
two eggs, one cup sweet milk, one-half cup sugar, one teaspoonful corn starch, one tablespoonful butter. Cook until thick, cool, add vanilla to taste. Place a layer of cakes in bottom of baking dish, then layer of filling, then layer of bananas and so on until filling is used. Beat whites until stiff, add sugar, cover top and brown in a hot oven. — Mrs. W. J. Monk. MOLASSES PL'DDIXG. One cup black molasses, one cup granulated sugar, three cups flour, two eggs, one teaspoon soda (level), one-half cup butter, one- half cup butter milk. Dissolve soda in the milk, flavor with spice to taste
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