Ginger-and-Molasses Pudding a la Sultana

Ingredients

• Half pound sultana raisins
• four tablespoons flour
• half pound bread crumbs
• half cup milk
• half pound beef suet
• two tablespoons sugar
• one ounce ground ginger
• one cup molasses
• one teaspoon baking soda
• one teaspoon cream of tartar
• one egg
• two tablespoons brandy
• juice of a half lemon

Method

1. 1

   Mix chopped beef suet with bread crumbs, then add flour, ginger, brandy, lemon juice, molasses, milk, and egg.

2. 2

   Dissolve baking soda and cream of tartar in lukewarm water, add to mixture, then add washed sultana raisins.

3. 3

   Fill a buttered mould, cover, and boil for about 2 hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 557. The excerpt below is the record exactly as published.

Ginger-and-Molasses Pudding, a la Sultana Pouding a la Melasse et au Gingembre, a la Sultane Half pound sultana raisins, four tablespoons flour, half pound bread crumbs, half cup milk, half pound beef suet, two tablespoons sugar, one ounce ground ginger, one cup molasses, one teaspoon baking soda, one teaspoon cream of tartar, one egg, two table¬ spoons brandy, juice of a half lemon. How to Make It. Put the chopped beef suet in a bowl, add the bread crumbs, mix well; then add the flour, ginger, brandy, lemon juice, molasses, milk, and egg. Dissolve the baking soda and cream of tartar in two tablespoons lukewarm water, add and mix well, add the sultana raisins that have been washed. Fill in a well-buttered and floured mould, put the cover on that has been buttered and sprinkled with flour. Stand in a pot containing hot water to the height of half the mould, put a ring (or mould of any kind) underneath, so that the pudding mould will not rest against the bottom of the pan, as that would prevent the pudding from becoming as light as it should be. Boil for about two hours — take care not to let the water stop boiling during the time. When ready, turn out on a warm platter on a paper doily. Serve with any kind of a wine sauce as foam, hard, custard, etc. Dessert for luncheon or dinner. Southern Cornmeal Pudding a la New York Pouding a la Farine de Ma'is du Midi, a la New York One cup molasses, one cup chopped beef suet, one and a half cups milk, two cups cornmeal, half cup rye flour, half cup wheat flour, half cup brown sugar, two eggs, a little pinch salt, half teaspoon nutmeg, two tablespoons brandy

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