Syrup Pudding
From The St. Mungo cookery book, 1904
Recipe by E. J. Wilk.
Presented as published in 1904. 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 St. Mungo cookery book (1904) by Jean Lambie, page 43. The excerpt below is the record exactly as published.
SYRUP PUDDING. I teacupful of flour. i lb. of currants. I breakfastcupful grated bread. i lb. suet. I teacupful butter milk. 1 tablespoonful sugar. 2 lablespoonfuls syrup.. 4 teaspoonful carb. of soda. I teaspoonful cinnamon
Cook this with the app: pantry check, scaling, and the assistant.