Steamed Pudding
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 92. The excerpt below is the record exactly as published.
Steamed Pudding. One oup of sweet eream, the same of molasses, a oup of hot water, two teaspoons of each of the following spices : cloves, cin- camon and allspice; a teaspoon of ginger and one of ground mace, flour enough to make a batter the consistence of pound- cake ; add a teaspoon of soda, two of cream of tartar and two eups of stoned raisins
Cook this with the app: pantry check, scaling, and the assistant.