French Fruit Pudding

Ingredients

• 1 cup finely chopped suet
• 1 cup molasses
• 1 cup sour milk
• 11% teaspoons soda
• 1 teaspoon cinnamon
• 1% teaspoon clove
• 234 cups flour
• 114 cups seeded raisins, chopped
• 34 cup currants

Method

1. 1

   Add molasses and sour milk to suet; add 2 cups flour mixed and sifted with soda, salt, and spices.

2. 2

   Add fruit mixed with remaining flour.

3. 3

   Steam for 4 hours.

4. 4

   Serve with Sterling Sauce.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 229. The excerpt below is the record exactly as published.

FRENCH FRUIT PUDDING 1 cup finely chopped suet 1% teaspoon clove 1 cup molasses 1% teaspoon salt 1 cup sour milk 114 cups seeded raisins, chopped 11% teaspoons soda 34 cup currants 1 teaspoon cinnamon 234 cups flour

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