Molasses Pudding
From The national course in home economics, 1917
Serves 3
Recipe attributed to Mrs. R. M. Schallenberger.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 191. The excerpt below is the record exactly as published.
MOLASSES PUDDING. One-half cupful of New Orleans molasses, one-half cupful of hot water, one-fourth of a small cupful of melted butter, one teaspoonful of soda, pinch of salt; steam one and one-half hours. Sauce. — One cupful of sugar, one-fourth cupful of butter, the yolk of one ^%%, one-half teaspoonful of corn-starch, one and one-half cupfuls of boiling water
Cook this with the app: pantry check, scaling, and the assistant.