Plain Boiled Pudding
From Household hints, 1881
Presented as published in 1881. 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 Household hints (1881) by Emma Whitcomb Babcock, page 19. The excerpt below is the record exactly as published.
Plain Boiled Pudding, — One quart of milk, yolks of five eggs, a little salt, with flour enough to make a batter as for griddle cakes. Have a jmdding-bag
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