Quaker Pudding
From Twentieth century home cook book, 1905
Serves 3
Boil raisins in a little water to tenderize before adding.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 15. The excerpt below is the record exactly as published.
Quaker Pudding. — Lay slices of light bread, cut thin and spread with butter, in a pudding-dish, alternating the layers of bread with raisins until near the top. Beat five eggs up well, and add to them a quart of milk, salted and spiced according to taste
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