Steamed Pudding
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Serve with yellow sauce.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 65. The excerpt below is the record exactly as published.
Steamed Pudding. J/2 cup sugar. 2 tablespoons molasses. Yi cup buttermilk, or sour milk. 1 teaspoon soda. 170 PORTLAND WOMAN'S EXCHANGE COOK BOOK 1 cup graham meal. 1 egg. 1 teaspoon ginger. 1 teaspoon cinnamon. Yi teaspoon allspice. Yi teaspoon salt. Yi cup floured raisins. B
Cook this with the app: pantry check, scaling, and the assistant.