Walnut Pudding

Name: Walnut Pudding
Ingredients: 1 cup walnuts; 1 cup raisins; 1.5 cups Purity Flour; 0.5 cup sweet milk; 0.5 cup sugar; 2 tablespoons melted butter; 1.5 teaspoons baking powder; Pinch of salt

From Purity flour cookbook, 1917

Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 37. The excerpt below is the record exactly as published.

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. Steam 2 hours, serve with foamy sauce. GOOSEBERRY FOOL stew one Quart berries in water enough to cover, then rub through colander to remove skins. While hot addlbles^oo^ of butter and 1 cup sugar- Beat yolks of 3 eggs and add to «- goo-ber-. Whip altogether until light. Put m a dish and spread the beaten whites mixed with 3 tablespoons sugar, i'ut in oven and bake. HONEY COMB PUDDING \ cup currants. 1 cup suet. 1 cup sour milk. 1 teaspoon baking powder.

Read the full page as publishedCollapse the page

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