Woodford Pudding
From Trinity cook book, 1925
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 26. The excerpt below is the record exactly as published.
WOODFORD PUDDING Three eggs, one cup of sugar, one-half cup of butter, two cups of flour, one cup of jam or preserves (blackberry jam preferred), one level teaspoon of soda dissolved in three teaspoons of sour milk
Cook this with the app: pantry check, scaling, and the assistant.