Dinner
Baked Indian puddings
Baked Indian puddings, preserved from Marion Harland’s 1903 cookbook with ingredient cues including light three eggs and one cupful of molasses, one tablespoonful of softened butter, o.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Beat light three eggs and one cupful of molasses, one tablespoonful of softened butter, one teaspoonful of soda.
- Butter and heat a dozen pâté-pans, fill only half-full with the mixture, put a raisin on top of each, and bake to a nice brown.
Historical transcription
Source method
- 1
Make a mush as directed in last recipe. Beat light three eggs and one cupful of molasses, one tablespoonful of softened butter, one teaspoonful of soda. Ginger to taste. Stir in mush enough to make a thick batter. Butter and heat a dozen pâté-pans, fill only half-full with the mixture, put a raisin on top of each, and bake to a nice brown. Run a knife inside of the pans and turn out upon a hot dish. Serve with hard sauce flavored with vanilla.
Nutrition pending
No invented nutrition numbers.
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