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Two-Egg Pudding
From The new Kentucky home cook book, 1884
Serves 3
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 124. The excerpt below is the record exactly as published.
TWO-EGG PUDDING. Take two eggs, two coffee-cupfuls of sugar, one cupful and a half of butter, one cupful of milk, three cupfuls of flour, and two tea-spoonfuls of baking-powder
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