Peach Pudding
From Trinity cook book, 1925
Recipe by Mrs. R. G. Dalby.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 25. The excerpt below is the record exactly as published.
PEACH PUDDING Three eggs, one cup sugar, one-half cup flour, two tablespoons water, two teaspoonsful of baking powder. Line pan with a can of peaches that have been drained. Put small lump of butter
Cook this with the app: pantry check, scaling, and the assistant.