Nut and Fruit Pudding
From A practical cook and text book for general use, 1896
Grated peel of lemon and orange can be added for flavor.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 61. The excerpt below is the record exactly as published.
Nut and Fruit Pudding. Slice a half dozen or more stale gems or biscuit, spread them with fine crushed nuts, cover the bottom of a deep pudding dish with a layer of slices, strew over them seeded dates or raisins and a few pine nuts, and so on until the dish is nearly full ; the top layer should be of thin slices of bread or biscuit spread with cocoanut butter. Pour in sufficient hot water to moisten it thoroughly
Cook this with the app: pantry check, scaling, and the assistant.