Plain Fruit Pudding
From The new Kentucky home cook book, 1884
Serves 1
See sauce for Plain Fruit Pudding. Recipe attributed to Mrs. J. F. Robinson.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 121. The excerpt below is the record exactly as published.
PLAIN FRUIT PUDDING. Take three coffee-cupfuls of flour, one coffee-cupful of cut raisins, quarter of a pound of citron, one coffee-cupful of sweet milk, one coffee-cupful of beef-suet chopped very fine, one coffee-cupful of molasses, one level tea-spoonful of soda, two level tea-spoonfuls of cream of tartar, one heaping table- spoonful of cinnamon, and half a nutmeg grated
Cook this with the app: pantry check, scaling, and the assistant.