Cottage Pudding

Ingredients

• 1/2 cup shortening
• 2 cup sugar
• 1 egg
• 1 cup milk
• 2 cups flour
• 4 teaspoons Blue Ribbon baking powder
• 1/4 teaspoon salt
• 1 teaspoon Pure Gold vanilla

Method

1. 1

   Cream shortening, add sugar and vanilla, then egg.

2. 2

   Mix and sift baking powder, salt and flour, and add alternately with milk to the egg mixture.

3. 3

   Fill greased pan 2/3 full.

4. 4

   Bake in oven for 40 to 45 minutes, or steam in covered moulds for 15 to 2 hours.

5. 5

   Serve with lemon or chocolate sauce.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 55. The excerpt below is the record exactly as published.

2 cup shortening, 1 cup milk, 3 eggs, 1 cup raisins, 4 cup chopped citron, 1 tablespoon Pure Gold lemon extract. Mix in order given. Steam. Carrot Pudding—1 cup suet, 1 cup brown sugar, 1 cup grated raw carrot, | cup grated raw potato, 1 cup raisins, 1 cup currants, 1 egg, 1 teaspoon salt, 1 teaspoon baking soda, 1 tablespoon Pure Gold extract, or juice of one lemon, 4 cup flour, 4 teaspoon each Pure Gold cinnamon, cloves and nutmeg, 2 tablespoons sour milk or enough to made a drop batter. Fig Pudding—2 cups bread crumbs, } cup flour, 14 teaspoons Blue Ribbon baking powder, 34 teaspoon salt, 4 teaspoon each Pure Gold cinnamon and nutmeg, 1 cup brown sugar, ? cup suet, 3 cup milk, 2 eggs, } pound figs cut fine. Steam 24 to 3 hours. Suet Pudding—+3 cup beef suet, chopped fine and free from skin, } cup brown sugar, 1 cup raisins, $ cup currants, 1 teaspoon Pure Gold pastry spice, 2 cups sifted flour, 4 teaspoon salt, 4 teaspoons Blue Ribbon baking powder, 2 cup milk. Mix all dry ingredients together and then add milk. Steam 2+ to 3 hours. Serve with hard sauce or lemon sauce. Graham Pudding, No. 1—i cup shortening, 3? cup honey, 3 cup milk, 1 egg, 14 cups Graham flour, } teaspoon baking soda, 1 teaspoon salt, 1 cup seedless raisins. Fill greased mould 3 full, cover and steam 23 to 3 hours. Graham Pudding, No. 2—+4 cup molasses, } cup sour milk, 2 tablespoons melted shortening, 13 cups Graham flour, } teaspoon baking soda, 1 cup chopped raising, 5 teaspoon salt. Steam 24 to 3 hours. 1 Ginger Pudding—Take 3 cup molasses, } cup brown sugar, 1 egg, { cup shortening, } cup sour milk, } tablespoon Pure Gold ginger, 3 teaspoon baking soda, 15 cups flour, $ teaspoon salt. Add $ cup of any fruit if desired; put in a greased mould and steam 14 hours. Puff Pudding (Steamed)—Make a batter by sifting 4 tea- spoons Blue Ribbon baking powder, and 3 teaspoon salt, into 2 cups sifted flour, 2 tablespoons sugar, 2 to 4 tablespoons short- ening, and add milk enough to make it quite soft. Grease individual moulds and put them in the steamer; drop in first 1 spoonful batter, then 1 of berries, steamed apples, or any fruit or sauce you happen to have; then put in batter, and steam 30 minutes. Serve with sauce. Cottage Pudding—{ cup shortening, 2 cup sugar, 1 egg, 1 cup milk, 2 cups flour, 4 teaspoons Blue Ribbon baking powder, + teaspoon salt, 1 teaspoon Pure Gold vanilla

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