Hanover Pudding
From The household cook book, 1902
Serves 3
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 252. The excerpt below is the record exactly as published.
HANOVER PUDDING.— Sift 2 teaspoons baking powder into 2^ cups flour, add a pinch of salt and some spices (say cinnamon and nutmeg), 1 cup suet or ^ cup butter, | cup molasses, 1 cup milk, 1 egg, 1 cup stoned raisins; boil 2^ to 3 hours. Eat with hard sauce, or any liquid sauce preferred. HUCKLEBERRY PUDDING — Beat 2 eggs without separating, add 1 cup milk, 1 tablespoon melted butter, 1| cups flour and beat thoroughly; have 2 cups huckleberries washed and dried, dust them with flour, add them to the pudding Math 1 teaspoon of baking powder, mix quickly, turn into a greased mold, and steam 1 hour. INDIAN PUDDING, BAKED— Stir gradually 1 even cup corn- meal in 1 quart of boiling milk, let boil a few minutes, lift from the stove, and add 1 teasp)oon butter and a little salt; stir in ^ pint molasses, and ■§ pint cold milk last; put into a i^udding dish, well buttered, and bake 3 hours in a moderate oven. No. 2. — In 1 quart boiling milk, stir 1^ cups cornmeal, and 1 cup molasses; let it cool and add 1 teaspoon salt, 1 teacup suet, and stir in a little allspice; pour in 2 cups cold milk, and bake. INDIAN PUDDING, BOILED.— Warm 2 cups molasses
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