■water; steaaa 3 hrs. Sauce: — 1 large cup bar sugar, yolks of 2 eggs,
% cup butter beaten to a cream, warm over teakettle, stirring con-
stantly, but do not cook It. When reaidy to serve add whites beaten
thoiroughly. Flavor with brandy.
VE3ET.»BLE PUDDINGr-Mrs. A. F. Pacheca.
1 cup each of flour, chopped suet, raisins, currants, grated carrot,
grated potatoes, 1 wineglass brandy, 1 taiblespoon cold water; i^ tea-
spoon each of cinnamon, nutmeg, cloves and allspice, 2 teaspoons bak'
ing powder; boil 3 hrs. and serve with brandy sauce.
CARROT PUDDING— Miss O. A. Gordon.
Cream 1 tablespoon of butter, with 1 cup of brown sugar, then add
1 egg beaten very light, % cup milk, 1 cup grated carrot, 1 teaspoon
each of cinramon, allspice, carbonate of soda, J^ a nutmeg, % tea-
spoon cloves, 1 cup bread crumbs, 1 cup of flour, Vz cup raisins, % cup
currants, 2 tablespoons citron; dredge raisins and currants with a
little of the flour used; add salt, stir the whole very hard; put in a
buttered mold an^ steam 3 hrs. Sauce: — Cream % cup of butter with
1 cup of powdered sugar, flavor with sherry, 1 egg beaten with sugar
and butter.
DATE PUDDlN'i— Mrs. S. P. Morehead.
1% lbs. dates (seeded), % tb. suet, % lb. bread crumbs✪ Plum Pudding, 10 tablespoons
sugar, 2 tablespoons b.andy, salt and nutmeg. Mix well with the
hands like breadi. Put in a buttered -mold and lay a cloth over the top
before putting on the cover. Boil 4 hrs.
PORTLAND PUDDING — Mrs. Thos. S. Bonneau.
1 cup beef suet chopped fine, % cup sugar, % cup molasses, 1 cup
sour milk, 1 cup chopped raisins, 3 cups flour, 1 teaspoon saleratus oi
soda, 1 egg-nutmeg and cloves, or cinnamon✪ Portland Pudding. Steam in a well greased
2-qt. basin 3 hrs. Sauce:— iBeat 1 egg, % cup sugar, 2 tablespoons
butter in 1 dish; take 1 pt. water and stir a heaping tablespoon of flour
in, boil and if lumpy strain, then pour over sugar, butter and eggs and
set to cool.
GRAHAM PUDDING — Mrs. F. L. Wheeler, Berkeley.
1% cups graham flour, % cup melted butter, % cup molasses, % cup
sweet milk, 1 egg, 1 teaspoon soda, % teaspoon salt, 1 cup faisins
stonedi and chopped, % teaspoon cinnamon, % teaspoon allspice and
nutmeg, currants and citron may be added if desired; steam 1% hrs.
Serve with hard sauce.
FIG PUDDING^-Mrs. Wm. Lichtenberg.
% lb. of grated bread, % lb. of best figs, 6 ozs. of suet chopped, 6
ozs. of moist sugar, 1 egg, a little nutmeg, 1 teacup of milk✪ Fig Pudding. The figs
112 PUDDINGS
and suet must be chopped very fine; mix the bread and suet first, then
adid the figs, sugar, and nutmeg, after that the egg and the milk. Put
into a basin and boil 4 hrs. Serve with brandy sauce.
FIG PUDDING — Mrs. Carter P. Pameroy.
% cup of finely chopped suet, 2 cups of stale bread crumbs, 2 eggs
well beaten, 1 teaspoon each of cloves, cinnamon, and ginger, a little
salt, 1 cup of sugar, % lb. of chopped dried figs. Steam 3 hrs. It is
best served! with the wine sauce given with the Ctottage pudding.
TROY PUDDING — Mrs. Thos. Menzies,
1 cup of suet, 1 cup of flour, 1 cup of milk, 1 cup of currants, % cup
of molasses, 1 teaspoon of baking powder, and a small pinch of salt✪ Troy Pudding.
Boil for 3 hours.
STEAMED NUT PUDDING — Mrs. W. F. Jones.
Mix thoroughly together 1 cup chopped walnuts, 1 cup chopped
raisins, 1. cup currants, 1 cup New Orleans molasses, % cup brown
sugar, 3 eggs, 1 cup chopped suet, 1% cups sour milk; sift 1 teaspoon
soda and 1 teaspoon yeast powder wi'li '; cups flour, .% teaspoon each
of cinnamon, allspice and cloves. Pour Into a buttered mold that will
be about half full to allow for rising. Steam ? hours.
SPICE PUDDING— Mrs. A. A. Smith.
Put % cup of butter and lard njixed, into a mixing bowl ; add to this
1 cup of sugar, 1 well beaten egg, 1 teaspoon ground cinnajnon, %
grated nutmeg, 1 teaspoon each of allspice and cloves; beat all well
together. Pour into this i/^ cup of molasses, 1 cup olE cold coffee, and ✪ Spice Pudding
Page 48 · 11 recipe records on this page
Presented as published in 1906. 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
■water; steaaa 3 hrs. Sauce: — 1 large cup bar sugar, yolks of 2 eggs, % cup butter beaten to a cream, warm over teakettle, stirring constantly, but do not cook It. When ready to serve add whites beaten thoroughly. Flavor with brandy.
VEGETABLE PUDDINGr-Mrs. A. F. Pacheca. 1 cup each of flour, chopped suet, raisins, currants, grated carrot, grated potatoes, 1 wineglass brandy, 1 taiblespoon cold water; i^ teaspoon each of cinnamon, nutmeg, cloves and allspice, 2 teaspoons baking powder; boil 3 hrs. and serve with brandy sauce.
CARROT PUDDING— Miss O. A. Gordon.
Cream 1 tablespoon of butter, with 1 cup of brown sugar, then add 1 egg beaten very light, % cup milk, 1 cup grated carrot, 1 teaspoon each of cinramon, allspice, carbonate of soda, 1/2 a nutmeg, % teaspoon cloves, 1 cup bread crumbs, 1 cup of flour, Vz cup raisins, % cup currants, 2 tablespoons citron; dredge raisins and currants with a little of the flour used; add salt, stir the whole very hard; put in a buttered mold an^ steam 3 hrs. Sauce: — Cream % cup of butter with 1 cup of powdered sugar, flavor with sherry, 1 egg beaten with sugar and butter.
DATE PUDDlN'i— Mrs. S. P. Morehead. 1% lbs. dates (seeded), % tb. suet, % lb. bread crumbs, 10 tablespoons sugar, 2 tablespoons b.andy, salt and nutmeg. Mix well with the hands like breadi. Put in a buttered -mold and lay a cloth over the top before putting on the cover. Boil 4 hrs.
PORTLAND PUDDING — Mrs. Thos. S. Bonneau. 1 cup beef suet chopped fine, % cup sugar, % cup molasses, 1 cup sour milk, 1 cup chopped raisins, 3 cups flour, 1 teaspoon saleratus oi soda, 1 egg-nutmeg and cloves, or cinnamon. Steam in a well greased 2-qt. basin 3 hrs. Sauce:— iBeat 1 egg, % cup sugar, 2 tablespoons butter in 1 dish; take 1 pt. water and stir a heaping tablespoon of flour in, boil and if lumpy strain, then pour over sugar, butter and eggs and set to cool.
GRAHAM PUDDING — Mrs. F. L. Wheeler, Berkeley.
1% cups graham flour, % cup melted butter, % cup molasses, % cup sweet milk, 1 egg, 1 teaspoon soda, % teaspoon salt, 1 cup faisins stoned and chopped, % teaspoon cinnamon, % teaspoon allspice and nutmeg, currants and citron may be added if desired; steam 1% hrs. Serve with hard sauce.
FIG PUDDING^-Mrs. Wm. Lichtenberg. % lb. of grated bread, % lb. of best figs, 6 ozs. of suet chopped, 6 ozs. of moist sugar, 1 egg, a little nutmeg, 1 teacup of milk. The figs
and suet must be chopped very fine; mix the bread and suet first, then adid the figs, sugar, and nutmeg, after that the egg and the milk. Put into a basin and boil 4 hrs. Serve with brandy sauce.
FIG PUDDING — Mrs. Carter P. Pameroy.
% cup of finely chopped suet, 2 cups of stale bread crumbs, 2 eggs well beaten, 1 teaspoon each of cloves, cinnamon, and ginger, a little salt, 1 cup of sugar, % lb. of chopped dried figs. Steam 3 hrs. It is best served! with the wine sauce given with the Ctottage pudding.
TROY PUDDING — Mrs. Thos. Menzies,
1 cup of suet, 1 cup of flour, 1 cup of milk, 1 cup of currants, % cup of molasses, 1 teaspoon of baking powder, and a small pinch of salt. Boil for 3 hours.
STEAMED NUT PUDDING — Mrs. W. F. Jones.
Mix thoroughly together 1 cup chopped walnuts, 1 cup chopped raisins, 1. cup currants, 1 cup New Orleans molasses, % cup brown sugar, 3 eggs, 1 cup chopped suet, 1% cups sour milk; sift 1 teaspoon soda and 1 teaspoon yeast powder with 3 cups flour, .% teaspoon each of cinnamon, allspice and cloves. Pour Into a buttered mold that will be about half full to allow for rising. Steam ? hours.
SPICE PUDDING— Mrs. A. A. Smith.
Put % cup of butter and lard njixed, into a mixing bowl ; add to this 1 cup of sugar, 1 well beaten egg, 1 teaspoon ground cinnamon, % grated nutmeg, 1 teaspoon each of allspice and cloves; beat all well together. Pour into this i/^ cup of molasses, 1 cup olE cold coffee, and
Records on this page
Plum PuddingVegetable PuddingDate PuddingCarrot PuddingSteamed Nut PuddingPortland PuddingGraham PuddingFig PuddingFig PuddingTroy PuddingSpice Pudding