New England Pudding
From Arm & Hammer Soda book of valuable recipes, 1900
Set the pudding dish in a pan with water.
Presented as published in 1900. 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 Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 12. The excerpt below is the record exactly as published.
NEW ENGLAND PUDDING— VERY FINE. Cut into thin slices a half loaf Graham bread or Boston brown bread. Butter each slice well. Also butter half as many slices of stale white bread. Arrange them in a buttered, sugar-dusted pudding dish until half full, then pour a custard over the whole. Some English currants
Cook this with the app: pantry check, scaling, and the assistant.