Dessert
Mary’s favorite pudding
Mary’s favorite pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift twice with two cupfuls of whole wheat flour a heaping teaspoonful of baking-pow.
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.
- Sift twice with two cupfuls of whole wheat flour a heaping teaspoonful of baking-powder and half a teaspoonful of salt.
- Have ready half a cupful of nut-meats—walnuts or hickory-nuts—scalded, skinned and dried, then chopped, and a cupful of sultana raisins, stemmed and washed.
- Dredge well with flour.
- Mix one cupful of milk with one-half cupful of molasses.
- Stir the sifted flour into this, add the dredged nuts and fruit mixed together;
- turn into a well-buttered mold, fit upon it a close top, and steam or boil for three hours.
Historical transcription
Source method
- 1
Sift twice with two cupfuls of whole wheat flour a heaping teaspoonful of baking-powder and half a teaspoonful of salt. Have ready half a cupful of nut-meats—walnuts or hickory-nuts—scalded, skinned and dried, then chopped, and a cupful of sultana raisins, stemmed and washed. Dredge well with flour. Mix one cupful of milk with one-half cupful of molasses. Stir the sifted flour into this, add the dredged nuts and fruit mixed together; turn into a well-buttered mold, fit upon it a close top, and steam or boil for three hours.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.