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Steamed Pudding
From The New century cook book, 1899
Serves 4
Sauce must not boil.
Presented as published in 1899. 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 New century cook book (1899), page 134. The excerpt below is the record exactly as published.
Steamed Pudding. One cup of Orleans molasses, one-half cup butter, one cup milk, either sweet or sour, one teaspoon each of cinnamon, cloves and allspice, one teaspoon soda, two cups raisins, and flour enough to make stiff as pound cake
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