Scalloped Fruit Pudding

Ingredients

• 2 tablespoons melted fat
• 4 cup corn syrup
• 2 cups crumbs
• 2 cups of left-over canned or cooked dried fruit
• 4 cup of fruit juice or water

Method

1. 1

   Put one-quarter of the crumbs on the bottom of a buttered baking pan.

2. 2

   Cover with half the fruit, half the corn syrup, half the liquid, and one-quarter of the crumbs.

3. 3

   Repeat with the other half of the fruit, juice, and corn syrup, and top with the remaining crumbs.

4. 4

   Bake for 20 minutes in a hot oven.

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 25. The excerpt below is the record exactly as published.

SCALLOPED FRUIT PUDDING 2 tablespoons melted fat 4 cup corn syrup 2 cups crumbs 2 cups of left-over canned 4 cup of fruit juice or water

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