Fruit Pudding

Ingredients

• One quart of flour
• two tablespoons of butter
• one teaspoon of salt
• two teaspoons of baking powder
• make a soft dough of milk or water

Method

1. 1

   Roll out thin and spread with fruit; roll it up and boil three-quarters of an hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new home cook book (1896), page 75. The excerpt below is the record exactly as published.

One quart of flour, two tablespoons of butter, one tea- spoon of salt, two teaspoons of baking powder; make a soft dough of milk or water, roll out thin and spread with fruit ; roll it up and boil three-quarters of an hour. STEAMED PLUM PUDDING. Mrs. J. W. Farlin. One and one-fourth cup beef suet, two cups raisins, four cups flour, one cup milk, one cup molasses, one tea- spoon soda, one teaspoon salt. Season with nutmeg, cloves, cinnamon and allspice to taste ; steam four hours. Do not uncover the steamer, but raise occasionally to fill the kettle with boiling water. PLUM PUDDING. Mrs. H. E. Houghton. One cup suet, one cup sweet milk, one cup molasses, one cup sugar, one cup currants, two and a half cups raisins, four cups flour, one teaspoon cinnamon, one tea- spoon cloves, one teaspoon spice, one teaspoon soda ; boil three hours. 184 THE HOME COOK BOOK. PLUM PUDDING. Mrs. H. S. Towle. One pint chopped suet, one pint sour apples, one pint raisins, one pint currants, one- half pint sugar, one-half pint sweet milk, one cup of citron ; beat eight eggs and mix with the above, and add sufficient flour to make it stick together ; boil three hours in a cloth bag. Serve with brandy sauce. ENGLISH FEUIT PUDDING

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