Cheap Steamed Pudding

Ingredients

• one egg
• one cup molasses
• one cup warm water
• one teaspoon soda
• one cup chopped raisins
• two and one-half cups flour

Method

1. 1

   Steam for two hours.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 65. The excerpt below is the record exactly as published.

One egg, one cup molasses (dark), one cup warm water (dissolve in it one teaspoon soda), one Gap. chopped raisins, 244 cups flour. Steam two hours. ~ - GUSTARD—One quart milk, four. eggs, one-half cup suse: * any flaver you like. Bake in cups set in pan of hot water) bake 80 minutes. aes - DATE—Three-fourths cup sour cream (if sour milk is. " used add one-fourth cup butter, or use buttermilk), one-half cup stoned dates, three-fourths cup molasses, two eggs, level teaspoon of soda, pinch of salt, flour to make stiff batter; — steam one hour. Sauce for pudding—Three eggs beaten sepa- eh rately, add three tablespoons sugar to yolks and two table=- — spoons.of sugar to whites, flavor with boven ven tate rechney4 will serve six people. FIG—Chop half a pound of fresh peef suet very fine, pit it into a basin, add to it half a pound of fine bread crumbs, sh the same quantity of dried flour, six ounces of moist sugar — ‘and one-half a_ small teaspoon grated. nutmeg. Mix — all - these well together and then put in two pounds of figs cut in 4 nal pieces, moisten. it ite three egss well beaten. It howe make Spt a, stiff Snes ada a little. mil th not make it sufficiently moist, press it into a well putt mold and boil four hours at least. It must be well boiled. he sauce: Wash a quarterofapound of fresh butter with a °- ‘wooden spoon in two or three waters, to remove every particle | a ‘salt; beat it with the spoon always the, same way till it i is like-cream, then take a whisk and whisk it till quite white, adding to it (very gradually) wee eur of pomestee i re niet), one cup molasses, one cup sweet mie or sour, one tea- ‘spoon soda if sour milk is used cor 1% teaspoons if sweet milk is gar one teaspoon of bigtrerb half teaspoon meer “a ee ‘salt, soda and spice. Add fruit last, mixed with cup Dot flour. Steam or bake in moderate. oven four hours. FROZEN NUT—After beating three eggs very light add one- half cup sugar and’turn into one pint scalded milk. Cook to - consistency of boiled custard, then remove from fire and stir . ‘in four ounces grated chocolate. When chocolate is dissolved ‘strain, chill and freeze. Have one-half cup candied shorted Oot oaked- in a very little sherry wine for two hours, and Sapien, ‘custard is like thick mush -in freezer, add fruit. with one cup > finely chopped nut meats and one teaspoon vanilla extract; nish freezing, pack in mold (bending the edges with eee rs fe ‘* uslin), bury in salt and ice to ripen for at least two hours. i: ‘his is one of the best relished of frozen puddings, and it is ips a the tan seasonable. It can be put on a platter and porte wit n e table. 5, . ae : FRUIT—One coffee cup chopped suet, one coffee cup mo- ‘ dasses, one-half coffee cup sugar, one cup raisins, two coffee cups flour, one-half coffee cup sour milk, into which dissolve - 2 i ~ one-half teaspoon of soda and a pinch of salt; one tablespoon | of cinnamon. Add flour last. Steam 1% hours. Serve with | liquid sauce. ne GRAHAM—Two and one-half cups graha

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