Nut Pudding
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 63. The excerpt below is the record exactly as published.
Nut Pudding. Beat whites and yolks 6 eggs separately; add to very stiff whites 3 cups finely chopped nuts; cream yolks and V/z cups 164 PORTLAND WOMAN'S EXCHANGE COOK BOOK sugar; mix all together and add 1 teaspoon vanilla. Then add 1 tablespoon flour (put same flour when using half recipe) with 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.