Steamed Puddings
From Principles of food preparation, 1914
Chopped apples, peaches, figs, raisins, or fresh berries may be added if desired.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 65. The excerpt below is the record exactly as published.
Steamed Puddings. A muffin batter, sweetened with about half as much sugar as flour, made as plain or as rich as you please, and spiced, if you like it, with nutmeg or clove, one teaspoonful to a cup of flour, makes an excellent steamed pudding. Chopped apples, peaches, figs, raisins, or fresh berries may be added if desired.
Cook this with the app: pantry check, scaling, and the assistant.