Ginger Pudding

Ingredients

• 1½ pounds of butter
• ½ pound of brown sugar
• 1 pint of molasses
• 3 pints of flour
• 6 well-beaten eggs
• ½ pint of sour cream
• ginger and other spices to taste
• currants

Method

1. 1

   Cream butter and sugar; stir into it alternately molasses and flour, then add eggs.

2. 2

   Lastly stir in sour cream and currants.

3. 3

   Put a little soda in cream.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 130. The excerpt below is the record exactly as published.

Oinger Pudding. Cream 1% pounds of butter and % pound of brown sugar ; stir into it alternately 1 pint of molasses and 3 pints of flour, 6 well- beaten eggs. Add ginger and other spices to taste. Lastly stir in % pint of sour cream. Put a little soda in cream and add lastly cur- rants. Raisins may be used instead of currants. Plum Pudding. One pound of raisins, 1 pound of currants, ^ pound of beef suet, % pound of butter, 1% pounds of stale bread grated, % pound of flour, 8 eggs, 1 pound of brown sugar, % of a pound of chopped apples, 1 glass of brandy, 1 pint of milk, 1 pint of wine, 2 nutmegs grated, 1 tablespoon of mace, 1 tablespoon of cinnamon, a pinch of salt; cream butter and sugar together; beat eggs light. Add half the milk to the whites, stirring in flour and grated bread. Add sugar and butter, then suet, and fruit alternately, then spice and liquor and balance of milk, and stir the whole well together. If not stiff enough add flour and bread crumbs. Boil 6 hours. Plum Pudding. One and one-half pounds of raisins seeded and cut fine, 1 pound of brown sugar,

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