Black Pudding

Name: Black Pudding
Yield: 10 servings
Ingredients: One colleecup black molasses; one coSeecup sour creami; one dessertspoon of soda; one cup chopped suet; one cup seeded raisins; a few almonds (about a tablespoonful); three (or more if liked) chopped figs; two apples; a piece of citron chopped; Three cups of flour; one-half teaspoonful of salt; the grat- ing of onc'half nutmeg

From The Rural cook book, 1907

Serves 10

Puddings can be made in advance and will keep for six months.

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Rural cook book (1907), page 38. The excerpt below is the record exactly as published.

Black Pudding.— One colleecup black molasses, one coSeecup sour creani; add one dessertspoon of soda and beat hard and then add one cup chopped suet, one cup seeded raisins, a few almonds (about a table- spoonful), do not blanch them, as they will have a. better flavor, three (or more if liked) chopped figs, two apples, and a piece of citron chopped. Three cups of flour, one-half teaspoonful of salt and the grat- ing of onc'half nutmeg

Cook this with the app: pantry check, scaling, and the assistant.