Raisin Pudding
From The national course in home economics, 1917
Serves 10
Recipe by Bertha Gulle.
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 196. The excerpt below is the record exactly as published.
RAISIN PUDDING. These puddings are light and nice. Chop suet enough to make one and one-half cupfuls. stone one and one-half cupfuls of raisins. (Some 2n PUDDINGS AND PUDDING SAUCES. like less fruit). Take two cupfuls of sweet milk, one cupful of molasses, three and one-half cupfuls of flour; chop the suet and raisins together and mix the whole, adding one teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.