Skip to content

Scalloped Fruit Pudding

A historical recipe from Foods that will win the war and how to cook them (1918), by Goudiss, C. Houston (Charles Houston), Goudiss, Alberta M. (Alberta Moorhouse) (1918).

A historical recipe

Foods that will win the war and how to cook them (1918), by Goudiss, C. Houston (Charles Houston), Goudiss, Alberta M. (Alberta Moorhouse) (1918). Project Gutenberg eBook #15464.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Foods that will win the war and how to cook them (1918), by Goudiss, C. Houston (Charles Houston), Goudiss, Alberta M. (Alberta Moorhouse) (1918). Digitised by Project Gutenberg, eBook #15464 (https://www.gutenberg.org/ebooks/15464). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 2 tablespoons melted fat 2 cups crumbs 1/2 cup of fruit juice or water 1/4 cup corn syrup 2 cups of left-over canned or cooked dried fruit Put one-quarter of the crumbs on the bottom of a buttered baking pan.
  2. Cover with one-half the fruit, one-half the corn syrup, one-half the liquid, one-quarter of the crumbs;
  3. the other half of the fruit, juice and corn syrup, and the rest of the crumbs, on top.
  4. Bake 20 minutes in a hot oven.