Woodford Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Sauce: Three yolks of eggs, one cup sugar, butter the size of an egg; cream butter and sugar together. Make thin as desired with boiling water. Use whites of the eggs for the top of pudding.
Presented as published in 1907. 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 The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 80. The excerpt below is the record exactly as published.
WOODFORD PUDDING. Mrs. C. M. Johnson. Mrs. Eli Dixson, Roseville. Three eggs, one cup sugar, one-half cup butter, three-fourths cup flour, one teaspoon soda dissolved in one-third cup sour milk, one teacup jam (raspberry)
Cook this with the app: pantry check, scaling, and the assistant.