(4) Boil 1 pint of Molasses in a sugar -boiler, or large
enamelled stewpan, over a slow fire, stirring to prevent
it running over. When it has boiled for some time, try
it by putting a little in a saucer ; if brittle and hard
when cold, it is done. Flavour with essence of lemon or
other essence ; or pull it with the hands, after having
first nibbed them over with butter to prevent the candy
adhering during the process. When cool, mark it into
shapes, let it get cold, break where marked, and it is ready.
Molasses Pudding1. — (1) Warm |lb. of butter, and beat it
well together with |lb. of moist sugar ;✪ Molasses Candy then mix in two
eggs and 1 scant breakfast-cupful of sour milk in which 1
teaspoonful of bicarbonate of soda has been dissolved.
Put lib. of flour in a basin with fib. each of well- washed
and dried currants and stoned chopped raisins, and any
kind of ground spices that may be desired ; add the beaten
ingredients and f breakfast-cupful of Molasses, and stir
until thoroughly mixed. Butter a pudding-basin, pour in
the mixture, put it into a saucepan with water to three -
parts its height, and steam for three hours. When cooked,
turn the pudding on to a hot dish, and serve.
(2) Slightly warm 4oz. of butter, and beat it until creamy
together with 4oz. of raw sugar ; then whip in four eggs and 1
breakfast-cupful of Molasses. Mix 1 table-spoonful of ginger
with 1 breakfast-cupful of flour and a small quantity of
warmed milk in which 1 teaspoonful of bicarbonate of
soda has been dissolved, and stir in the beaten mixture,
making it quite smooth. Pour the mixture into a buttered
pudding-basin, tie a cloth over the top, put it into a
saucepan of boiling water, and boil for one-hour-and-a-half.
When cooked, turn the pudding on to a hot dish, and
serve with a sweet sauce.
(3) Warm slightly 2oz. each of butter and lard, and beat
them well together with three eggs and 1 breakfast-cupful
of Molasses. Dissolve 1 teaspoonful of bicarbonate of soda
in a scant breakfast-cupful of butter-milk, mix this with
the other ingredients, and stir in sufficient flour to make
a rather stiff' batter. Butter a pie-dish, pour in the
mixture, and bake in a rather brisk oven. Serve the
pudding while hot.
(4) Warm 4oz. of butter, beat it until creamy, then mix it
with nine beaten eggs and 4 breakfast-cupfuls of Molasses.
Butter a pie-dish, line it with a good tart-paste, pour in
the mixture, and bake in a brisk oven. When cooked,
serve the pudding while hot.
Molasses Roll Pudding. — Mix fib. of flour with rather
more than :f- pint of cold water and about J saltspoonful
of salt. Bet the dough be very soft, knead it a little, and
roll out quickly ; place on it in little pieces 3oz. of lard or
butter, fold the paste in three, roll it out, sprinkle over
1J saltspoonfuls of baking-powder, fold up, and roll it out;
again sprinkle with 1J saltspoonfuls of baking-powder, fold,
and roll it out. Repeat the folding and rolling once again
but without sprinkling with either baking-powder or iard,
spreading over instead 1J gills of Molasses mixed with 3
dessert-spoonfuls of flour and 3 table-spoonfuls of vinegar✪ Molasses Roll Pudding;
the dough should be rolled out very thin before spreading
this mixture over it. When the Molasses mixture is spread
on the dough, roll it up, put a floured cloth round, pin it
in the centre, and tie the ends.
Page 546 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(4) Boil 1 pint of Molasses in a sugar -boiler, or large enamelled stewpan, over a slow fire, stirring to prevent it running over. When it has boiled for some time, try it by putting a little in a saucer ; if brittle and hard when cold, it is done. Flavour with essence of lemon or other essence ; or pull it with the hands, after having first nibbed them over with butter to prevent the candy adhering during the process. When cool, mark it into shapes, let it get cold, break where marked, and it is ready.
Molasses Pudding. — — (1) Warm |lb. of butter, and beat it well together with |lb. of moist sugar ; then mix in two eggs and 1 scant breakfast-cupful of sour milk in which 1 teaspoonful of bicarbonate of soda has been dissolved. Put lib. of flour in a basin with fib. each of well- washed and dried currants and stoned chopped raisins, and any kind of ground spices that may be desired ; add the beaten ingredients and f breakfast-cupful of Molasses, and stir until thoroughly mixed. Butter a pudding-basin, pour in the mixture, put it into a saucepan with water to three - parts its height, and steam for three hours. When cooked, turn the pudding on to a hot dish, and serve.
(2) Slightly warm 4oz. of butter, and beat it until creamy together with 4oz. of raw sugar ; then whip in four eggs and 1 breakfast-cupful of Molasses. Mix 1 table-spoonful of ginger with 1 breakfast-cupful of flour and a small quantity of warmed milk in which 1 teaspoonful of bicarbonate of soda has been dissolved, and stir in the beaten mixture, making it quite smooth. Pour the mixture into a buttered pudding-basin, tie a cloth over the top, put it into a saucepan of boiling water, and boil for one hour and a half. When cooked, turn the pudding on to a hot dish, and serve with a sweet sauce.
(3) Warm slightly 2oz. each of butter and lard, and beat them well together with three eggs and 1 breakfast-cupful of Molasses. Dissolve 1 teaspoonful of bicarbonate of soda in a scant breakfast-cupful of butter-milk, mix this with the other ingredients, and stir in sufficient flour to make a rather stiff batter. Butter a pie-dish, pour in the mixture, and bake in a rather brisk oven. Serve the pudding while hot.
(4) Warm 4oz. of butter, beat it until creamy, then mix it with nine beaten eggs and 4 breakfast-cupfuls of Molasses. Butter a pie-dish, line it with a good tart-paste, pour in the mixture, and bake in a brisk oven. When cooked, serve the pudding while hot.
Molasses Roll Pudding. — Mix fib. of flour with rather more than :f- pint of cold water and about J saltspoonful of salt. Let the dough be very soft, knead it a little, and roll out quickly ; place on it in little pieces 3oz. of lard or butter, fold the paste in three, roll it out, sprinkle over 1J saltspoonfuls of baking-powder, fold up, and roll it out; again sprinkle with 1J saltspoonfuls of baking-powder, fold, and roll it out. Repeat the folding and rolling once again but without sprinkling with either baking-powder or iard, spreading over instead 1J gills of Molasses mixed with 3 dessert-spoonfuls of flour and 3 table-spoonfuls of vinegar; the dough should be rolled out very thin before spreading this mixture over it. When the Molasses mixture is spread on the dough, roll it up, put a floured cloth round, pin it in the centre, and tie the ends.
Records on this page
Fruit Molasses CakeMolasses CandyMolasses PuddingMolasses Roll Pudding