Rhubarb Pudding
From The national course in home economics, 1917
Serves 1
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 193. The excerpt below is the record exactly as published.
RHUBARB PUDDING. Chop enough rhubarb to nearly fill your baking dish and sprinkle sugar over it. Mix in another dish one cupful of sour milk, two eggs, butter the size of an &gg, one-half teaspoonful of soda and flour to make a batter as for cake
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