Molasses Pudding
From The bride's cook book, 1915
Serves 6
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 39. The excerpt below is the record exactly as published.
MOLASSES PUDDING 1 Cup Molasses 1 Cup Sour Milk 1 Cup Chopped Suet 1 Cup Currants 1 Teaspoon Soda Cloves and Cinnamon to Taste Barley Flour, to make Stiff Batter
Cook this with the app: pantry check, scaling, and the assistant.