Wolf Pudding
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 29. The excerpt below is the record exactly as published.
WOLF PUDDING. BY MRS. B. H, NORTON. (Wife of Representative from Missouri.) I&NE cup of brown sugar, one-half cup of butter, one cup of flour, one cup of blackberry jam, three tablespoonfuls of sour cream, one tea- spoonful of soda, three eggs
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