Christmas Pudding
From The New century cook book, 1899
Serves 12
If you want to keep it, put in a baking powder can and cover, then steam for two hours. Mrs. A. H. Reeves
Presented as published in 1899. 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 New century cook book (1899), page 130. The excerpt below is the record exactly as published.
nutmeg to taste; steam three hours. Sauce for pudding — Two whole eggs, one cup sugar beaten to foam; flavor with vanilla. Mrs. W. T. Potts. Baked Corn Pudding. Six ears corn — boiled, one cup milk, one tablespoon butter, one egg, one teaspoon sugar, salt and pepper to taste; first run 252 New Century Cook Book. knife through rows of corn, then cut off from cob. Have ready a buttered pudding dish, put in layer of corn and sprinkle with salt and pepper; continue doing this until all is used. Then beat the egg, add to it the milk and sugar and pour over corn. Put bits of butter on top and bake until light brown. Serve as a vegetable; very nice. Mrs. H. Jillson. Christmas Pudding. One cup molasses, one-half cup brown sugar, one cup sour milk, one cup suet, two and one-half cups flour, one teaspoon soda, one-half teaspoon cinnamon, nutmeg, cloves, allspice and salt, one cup raisins, one-half cup currants, citron, the rind and juice of one lemon
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