Plum Duff
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 79. The excerpt below is the record exactly as published.
Plum Duff One cup suet, one cup raisins, half a cup molasses, one cup sweet milk, two cups flour, two or three eggs, two teaspoons baking powder, ground cloves, cinnamon, small piece of citron
Cook this with the app: pantry check, scaling, and the assistant.