Pabadise Pudding
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 88. The excerpt below is the record exactly as published.
PABADISE PUDDING. One quart of bread crumbs, a little salt, some grated nutmeg, three eggs, beaten very light, three apples, minced very fine, half a lemon, juice and grated rind, one cupful chopped raisins
Cook this with the app: pantry check, scaling, and the assistant.