Railway Pudding
From My mother's cook book, 1902
This pudding should be baked immediately after mixing.
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 69. The excerpt below is the record exactly as published.
Railway Pudding. — One teacupful of powdered sugar, one teacupful of flour, one ounce of butter, one des- sert spoonful of baking powder, three eggs, one-half dozen drops of essence of almonds, one tablespoonful of milk
Cook this with the app: pantry check, scaling, and the assistant.