Molasses Pudding

Ingredients

• |lb. of butter
• |lb. of moist sugar
• two eggs
• 1 scant breakfast-cupful of sour milk
• 1 teaspoonful of bicarbonate of soda
• lib. of flour
• fib. each of well-washed and dried currants
• fib. each of stoned chopped raisins
• f breakfast-cupful of Molasses

Method

1. 1

   Warm butter and beat with sugar.

2. 2

   Mix in eggs and sour milk with dissolved bicarbonate.

3. 3

   Combine with flour, currants, raisins, and spices.

4. 4

   Butter a pudding-basin, pour in the mixture, steam for three hours, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 546. The excerpt below is the record exactly as published.

Molasses Pudding1. — (1) Warm |lb. of butter, and beat it well together with |lb. of moist sugar ; then mix in two eggs and 1 scant breakfast-cupful of sour milk in which 1 teaspoonful of bicarbonate of soda has been dissolved. Put lib. of flour in a basin with fib. each of well- washed and dried currants and stoned chopped raisins, and any kind of ground spices that may be desired ; add the beaten ingredients and f breakfast-cupful of Molasses

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