Subt Pudding
From La cuisine creole, 1885
A traditional pudding.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 70. The excerpt below is the record exactly as published.
SUBT PUDDING. Take a cupf ul of chopped suet^ half a cup of molasses^ one cup of raisins chopped, a teaspoonful of powdered cloyes and cinnamon, one-half cup of sugar, two eggs well beaten, half a cup of sweet milk, a little sait, and two teaspoonfuls of yeastpowder
Cook this with the app: pantry check, scaling, and the assistant.