Bread Pudding (Steamed)
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 56. The excerpt below is the record exactly as published.
14 cup molasses, 144 cup brown sugar, 1 egg, 14 cup shortening, 44 cup sour milk, 4 tablespoon Blue Ribbon ginger, 14 teaspoon Blue Ribbon soda, 11% cups flour, 14 teaspoon salt. Add % cup of any fruit if desired; put in a greased mould and steam 114 hours. Bread Pudding (Steamed)—2 cups bread crumbs, 4% cup molasses, 1 cup hot water poured on the bread, 1 cup flour, 1 cup raisins, 44 teaspoon Blue Ribbon soda, 1 tablespoon melted butter, 1 egg, Blue Ribbon spices to taste, milk if required
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