Walnut Pudding

Ingredients

• 1 cup walnuts
• 1/2 cup raisins
• 1.5 cups Purity Flour
• 1/2 cup sweet milk
• 1/2 cup sugar
• 2 tablespoons melted butter
• 1.5 teaspoons baking powder
• Pinch of salt

Method

1. 1

   Steam for 2 hours, serve with foamy sauce.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 37. The excerpt below is the record exactly as published.

. 2 cups Purity Flour. 3 teaspoons baking powder. * teaspoon salt. 3 cup milk. 1 egg. 1 pint blueberries. Mil the ingredients as for a cake, stir in floured berries last and either bake or steam in a greased mould. Serve with cream sauce. Page Sixty PURITY FUOU R More Bread and Better Bread ORANGE PUDDING 2 dessertspoons butter. i cup cracker crumbs. Juice and grated rind of 1 orange. 2 eggs. i cup sugar. IJ cups milk. Soak the crackers in part^of the milk, beat sugar and butter to a <^^^^^' ^^{jf .^eat ^^f/f ^^atrale butter and sugar, then add crackers and grated rmd, and juice of orange. Bake ^ hour m a moaerate oven. LEMON PUDDING 1 tabl6spoon butter. 3 soda biscuits. 1 cup milk. 1* cups sugar. 1 lemon, grated rmd and juice. Cream the butter and sugar, add the soda, biscuits rolled. ^ Yolks of 3 eggs and white of 1 beaten light,' milk, rind and juice of lemon. Cover with the 2 egg whites beaten stiffly, pan of water, 20 to 30 minutes. WALNUT PUDDING i cup walnuts. i ^cup raisins. li cups Purity Flour. % cup sweet milk. ^ cup sugar. 2 tablespoons melted butter. li teaspoons baking powder. Pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.