Whortleberry Pudding
From Buckeye cookery, 1892
Serves 6
Presented as published in 1892. 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 Buckeye cookery (1892), page 133. The excerpt below is the record exactly as published.
WHORTLEBERRY PUDDING. One quart berries, pint molasses, cup milk, tea-spoon soda, one pound and two ounces flour, one tea-spoon cloves, one of cinnamon, and one nutmeg
Cook this with the app: pantry check, scaling, and the assistant.