Spice Pudding
From San Rafael cook book, 1906, 1906
Serves 4
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 48. The excerpt below is the record exactly as published.
SPICE PUDDING— Mrs. A. A. Smith. Put % cup of butter and lard njixed, into a mixing bowl ; add to this 1 cup of sugar, 1 well beaten egg, 1 teaspoon ground cinnajnon, % grated nutmeg, 1 teaspoon each of allspice and cloves; beat all well together. Pour into this i/^ cup of molasses, 1 cup olE cold coffee, and 1 cup of flour with 3 teaspoons of baking powder sifted thoroughly; add enough flour to make a stiff batter; put into this mixture 1 cup of stoned raisins and 1% cups of currants
Cook this with the app: pantry check, scaling, and the assistant.