Prune Pudding No. 2

Name: Prune Pudding No. 2
Yield: 1 servings
Ingredients: a teacupful of flour; two well-beaten eggs; a pinch of salt; one-half pound of prunes; as much milk as will make a rather thick batter

From The national course in home economics, 1917

Serves 1

Mrs. Delia Simpson.

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 200. The excerpt below is the record exactly as published.

PRUNE PUDDING— No. a. Beat a teacupful of flour to a smooth paste with a little cold milk. Add two well-beaten eggs, a pinch of salt and as much milk as will make a rather thick batter. Wash one-half pound of prunes

Cook this with the app: pantry check, scaling, and the assistant.