Troy Pudding
From Catherine Owen's new cook book .., 1885
Serve with good wine or lemon sauce.
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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 104. The excerpt below is the record exactly as published.
TROY PUDDING. This is an excellent plain pudding ; one cup of chopped and seeded raisins, one cup of suet finely chopped, one cup of molasses, one cup of milk, three eggs, three cups of flour, one teaspoonful of soda; spice to taste, saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.