vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Washington Pudding
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 74. The excerpt below is the record exactly as published.
WASHINGTON PUDDING Flour, 3 cups. Molasses, 1 cup, Butter, V2 cup, Milk, 1 cup. Chopped raisins, 1 cup. Baking-powder, 1 heaping teaspoon, Cloves, 1 teaspoon, Cinnamon, 1 teaspoon. Nutmeg and salt. Mix the ingredients, and of salt and nutmeg add a pinch. Steam for 2 hours in a pudding-mold, and serve with a hard sauce. BROWN BETTY Bread-crumbs, 1 cup, Sugar, 1/2 cup. Chopped sour apples, 2 cups, Chopped raisins, 1 cup. Butter, 2 tablespoons. Butter well, a deep pudding-dish, and put into it a layer of the apples, and raisins, a sprinkle of sugar, a layer of the bread-crumbs, and a few bits of butter. Proceed in the same order, until all the materials are used, having the last layer one of bread-crumbs. Cover closely, and bake 45 minutes in a moderate oven, then uncover and brown. Serve hot or cold, with a hard sauce. 218 AROUND-THE-WORLD COOK BOOK DESSERTS PUMPKIN PIE Pumpkin, 1 cup, Egg, 1, Sugar, 1 cup. Cinnamon, 1 teaspoon, Ground ginger, i/o teaspoon, Salt, 1/2 teaspoon. Milk, enough to thin as desired. The pumpkin should be peeled, cubed, stewed till tender, and then passed through a colander. Mix with the other in- gredients, line a pie-plate with crust, fill with the mixture, and bake in a moderate oven, until it has a rich brown shade. APPLE CUSTAKD PIE Tart apple-sauce (strained), 1 quart, Butter, 1/^ cup
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.