Steamed Pudding
From A practical cook and text book for general use, 1896
The fruit may be omitted and the pudding served in slices with crushed fresh berries or other fruit. The same batter may be steamed in cups.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 30. The excerpt below is the record exactly as published.
one tablespoonful of vegetable butter. BREAD. 79 These dumplings should be very light ; do not cut, but split them open. Steamed Pudding. Prepare the flour and mix as in the preceding recipe, adding one tablespoonful of vege- table butter and half a cup or more of seeded raisins or other sweet fruit
Cook this with the app: pantry check, scaling, and the assistant.