Crumb Pudding

Ingredients

• 114 cups crumbs
• 114 cup flour
• 1 cup raisins
• 1 cup currants
• 1 cup chopped apples
• 1 teaspoon soda
• 1 teaspoon baking powder
• 14 teaspoon cloves
• 14 teaspoon nutmeg
• 1h teaspoon allspice
• 2 teaspoons cinnamon
• 14 cup butter or cup of chopped suet
• 34 cup sugar
• 14 cup molasses
• 2 eggs

Method

1. 1

   Beat sugar and butter together.

2. 2

   Mix currants, raisins, and apples with crumbs and add to sugar and butter.

3. 3

   Sift spices and baking powder with flour and add to mixture.

4. 4

   Pour soda into molasses and beat.

5. 5

   Put well beaten eggs with milk enough to moisten.

6. 6

   Steam about 4 hours.

7. 7

   Serve with lemon and orange sauce or whipped cream.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 26. The excerpt below is the record exactly as published.

Crumb Pudding. 114 cups crumbs, 114 cup flour, 1 cup rai- iisins, 1 cup currants, 1 cup chopped apples, 1 teaspoon soda, 1 tea- . ispoon baking powder, 14 teaspoon cloves, 14 teaspoon nutmeg, 1h |teaspoon allspice, 2 teaspoons cinnamon, 14 cup butter or cup of chopped suet, 34, cup sugar, 14, cup molasses, 2 eggs. Beat sugar jand butter together. Mix currants, raisins and apples with crumbs jand add to sugar and butter. Sift spices and baking powder with )flour and add to mixture. Pour soda into molasses and beat. Put well beaten eggs with milk enough to moisten. Steam about 4 jhours. Serve with lemon and orange sauce or whipped cream. MRS. SUSIE HAILSTONE, Castle Gate. 42. CARBON COUNTY COOK BOOK Lemon and Orange Sauce. 1 cup sugar, 3 tablespoons corn- | starch or flour, 1 cup boiling water, juice of 1 lemon and 1 or- ange. Mix well sugar and cornstarch, add cup of boiling water. Stir until thoroughly cooked. Add lemon and orange juice and steam 14 hour. MARGARET M. PARMLEY. Apple Sauce Pudding. 1 quart apple sauce, 114 cups sugar, 4 eggs, 14 cup milk, 114 cups bread crumbs. Stir sugar into ap- ple sauce. Add. bread crubms, slightly beaten eggs and milk. Bake until brown in well buttered dish. MATTIE BRYNER. Pineapple Dainty. 1 can shredded pineapple, 1 pint hot wa- ter, 1 cup sugar, 1 package gelatine (knox), 34cup cold water. © Soak gelatine 5 minutes in cold water, add sugar to boiling water and stir until dissolved. Then add pineapple and gelatine and © cool. Serve with whipped cream. : MRS. A. N. WALLACE. Eggless Plum Pudding. 1 heaping cup bread crumbs, 1 heap- ing cup raisins, 1 cup molasses, 1 cup sweet milk, 1 cup suet cut fine, 2 cups flour (more if needed), 1 teaspoon soda, 1 teaspoon cinnamon, 1 teaspoon cloves. Mix and put in sack. Boil 214 hours. MRS. ROSY ANDERSON. Raspberry Pudding. One-third cup butter, 1 cup sugar, 1 cup milk, 2 eggs, 1 teaspoon vanilla, 2 teaspoons baking powder, flour to make a little stiffer than cake batter. Put 1 quart can- © ned raspberries in baking dish, sprinkle lightly with flour and — carefully put batter on top. Bake until done in moderate oven. — Serve with whipped cream or lemon sauce. MRS. ANNA MATHIS. Christmas Pudding. 1 cup raisins, 1 cup sugar, 1 cup cur- rants, 44 cup bread crumbs, 1 cup suet, 1 teaspoon cloves, 1 cup flour, 1 teaspoon cinnamon, 1 cup carrots grated, 1 cup raw pota- toes, 1 teaspoon lemon extract, 1 teaspoon baking powder

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