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One-Two-Three-Four Pudding

Name: One-Two-Three-Four Pudding
Yield: 8 servings
Ingredients: One cup butter; two of sugar; three of flour; four eggs (beaten separately); one cup sweet milk; two tea-spoons baking-powder; flavor with nutmeg

From Buckeye cookery, 1892

Serves 8

Recipe from Mrs. C. A. Malin.

Presented as published in 1892. 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 Buckeye cookery (1892), page 130. The excerpt below is the record exactly as published.

ONE-TWO-THREE-FOUR PUDDING. One cup butter, two of sugar, three of flour, four eggs (beaten separately), one cup sweet milk, and two tea-spoons baking-powder; flavor with nutmeg

Cook this with the app: pantry check, scaling, and the assistant.