New Century Pudding

Ingredients

• one cup of suet
• one cup of sugar
• one cup of currants
• one cup of raisins
• three cups of flour
• the yolks of two eggs
• a teaspoonful each cinnamon
• a teaspoonful baking powder
• a little salt

Method

1. 1

   Shred and chop fine the suet and prepare the fruit.

2. 2

   Beat together until light the suet and sugar and the yolks of two eggs; add the milk and flour; beat until smooth; add the beaten whites of the eggs, cinnamon, salt, and baking powder.

3. 3

   Mix well, flour the fruit and add; turn into a greased mold and boil for three hours.

4. 4

   Serve hot, with wine or hard sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 58. The excerpt below is the record exactly as published.

teaspoonful baking powder, sifted with one pint of flour. Bake half hour and serve with liquid sauce. Sauce : — Two tablespoonfuls flour, one cup sugar, teaspoonful vanilla, tablespoonful of THE MODEL COOK BOOK 47 butter ; mix these with one tablespoonful of cold water, put in sauce-pan and pour slowly in a little less than a pint of boiling water. New Century Pudding. — Take one cup each of suet, sugar, currants, raisins and milk, add three cups of flour. Shred and chop fine the suet and prepare the fruit. Beat together until light the suet and sugar and the yolks of two eggs ; add the milk and flour ; beat until smooth ; add the beaten whites of the eggs, a teaspoonful each cinnamon and a little salt

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