Dutch Boiled Pudding

Ingredients

• 1 cupful suet
• 1 cupful milk
• 1 cupful molasses
• 1 tablespoonful ginger
• 1 teaspoonful ground cloves
• ^ nutmeg
• 1}4 cupfuls of any kind of fruit well floured
• 1 teaspoonful baking-powder

Method

1. 1

   Mix well together the suet, milk, molasses, ginger, ground cloves, nutmeg, and flour to make a stiff batter.

2. 2

   Wet a cloth-bag and sprinkle it with flour; pour in the batter and tie up the neck of the bag tightly, leaving room for the pudding to swell.

3. 3

   Have a kettle of boiling water and dump in the bag.

4. 4

   Turn the bag every 10 minutes for the first hour, then boil it for two hours longer.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 90. The excerpt below is the record exactly as published.

Dutch Boiled Pudding— Mix well together 1 cupful suet, 1 cupful milk, 1 cupful molasses, 1 tablespoonful ginger, 1 teaspoonful ground cloves, ^ nutmeg; add flour to make a stiff bat- ter, and 1 teaspoonful baking-powder, and last of all mix in the batter 1}4 cupf uls of any kind of fruit well floure

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