To Steam a Batter Pudding
From The art of cookery, 1899
Serves 4
When done, submerge the mold in cold water an instant for easy removal.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 35. The excerpt below is the record exactly as published.
To Steam a Batter Pudding. — Put the pudding in a buttered mold
Cook this with the app: pantry check, scaling, and the assistant.