Fruit Pudding (Steamed)

Ingredients

• one teacupful of molasses
• one teacupful of water
• one teacupful of suet (chopped fine)
• one-half teaspoonful of salt
• three and one-half teacupfuls of flour
• one teaspoonful of cinnamon
• one teaspoonful of allspice
• a pinch of cloves
• one-half teaspoonful of soda

Method

1. 1

   Combine all ingredients and steam for three hours.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 197. The excerpt below is the record exactly as published.

ne teacup- ful of molasses. Mix thoroughly. Add two quarts of milk; pour into a large, buttered dish and bake in a slow oven four hours. When cold, a clear, amber-colored jelly will have formed throughout the pudding and the apples will be of a rich dark brown. A. Press. NUT PUDDING. One pint of milk, four eggs, three-fourths cupful of sugar, one-half cupful of finely chopped almonds, sherry wine enough to taste, one-half teaspoonful of baking-powder, a pinch of salt; beat the eggs separately, boil the milk, add the yolks of eggs, wine, almonds, the whites of the eggs last; brown the sugar, pour it around your pudding mold; steam two hours. Serve with brandy. Mrs. Leslie Willitt, THRIFTY PUDDINQ. Stale sponge cake, cut in slices and laid in bottom of baking dish; then fill to the top of dish with either stewed peaches or apricots; then put cake on top in slices and make a meringue of whites of two eggs beaten light and then add two tablespoonfuls of sugar; spread over top and put into oven to harden for a few moments; serve cold with cream. A Faithful Helpmate. FRUIT PUDDINQ (STEAMED). One teacupful each of molasses, water, suet (chopped fine) and seeded raisins, one-half teaspoonful of salt, three and one-half teacupfuls of flour, one teaspoonful each of cinnamon and allspice, a pinch of cloves, one-half teaspoonful of soda, dissolved in the molasses; steam three hours 376 PUDDINGS AND PUDDING SAUCES, Sauce. — One teacupful of sugar, three-quarters teacupful of butter; mix to a cream, add one egg, the juice of one-half of a lemon and one pint of boiling water; cook five minutes. Miss Gilmore. CHERRY ROLL. Make rich biscuit dough; roll out into two squares. In center of square heap berries, cherries or any fresh or even stewed dried fruit, and two tablespoonfuls of sugar. Pinch the ends and edges well as you fold over. Bake in moderate oven. Serve with butter and powdered sugar creamed together or cream and sugar. Julia Howitt. SPICE PUDDING. One cupful of sour milk, one-half cupful of molasses, one scant tea- spoonful of soda, one-half cupful of chopped suet or one-half that quantity of butter, a little salt, spice or ginger to taste. Fruit may, with fine effect, be added. Serve with brown sauce. Sauce. — One cupful of milk, one tablespoonful of butter, two table- spoonfuls of sugar, two tablespoonfuls of flour and two tablespoonfuls of molasses. Stir all together and boil ten minutes. Flavor to taste. Ina Preston. OLD-FASHIONED APPLE JOHN. One pint of flour, two teaspoonfuls of baking-powder, two tablespoon- fuls of butter, one cupful of milk, one quart of ripe tart apples cut in eighths. Sift flour and baking-powder together. Rub in the butter and mix to the consistency of biscuit dough. Roll out. Have the apples ready, peeled and cut; put them in a deep pie plate and put the crust on top and bake. When done, reverse and cover with sugar and bits of but- ter. Serve with cream and sugar. Grandma Locke. BLACKBERRY ROLL. One pint of flour sifted with one heaping teaspoonful of baking- powder; mix into this one tablespoonful of butter and one-fourth tea- spoonful of salt; add three-quarters of a cupful of milk and roll out one-third of an inch thick. Spread thickly with any kind of berries, sift sugar over and roll. Bake one-half hour and serve hot with the following: Sauce. — Cream together one-half cupful of sugar and one tablespoon- ful of butter; one cupful of mashed berries and one cupful of boiling milk. Wet one teaspoonful of corn-starch in enough milk to dissolve it and stir in slowly. Let boil three minutes and serve. Aunt CaRRIE. PUDDINGS AND PUDDING SAUCES. 277 DATE PUDDINQ (BOILED). Chop fine one cupful of suet. Add one cupful of sugar and the yolka of two eggs beat together until light, then add one cupful of milk and three cupfuls of flour. Beat until smooth, add one-half teaspoonful of cinnamon,

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