Plain Fruit Pudding

Ingredients

• one cup molasses
• one cup milk
• one and a half cups flour
• quarter-cup seeded raisins
• quarter-cup currants washed and dried
• quarter-cup shredded citron
• one cup suet
• one saltspoonful salt
• one small teaspoonful soda

Method

1. 1

   Chop the suet into the flour, mixing it with salt and soda.

2. 2

   Add the milk and molasses, and beat thoroughly.

3. 3

   Dredge the fruit and stir it into the pudding.

4. 4

   Boil in a brown-bread mould for two and a half hours.

5. 5

   Serve with hard sauce.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 61. The excerpt below is the record exactly as published.

Plain Fruit Pudding, Corned-Beef Soup. — Heat to boiling with a 234 FAMILY DINNERS FOR WINTER sliced onion three cups of the liquor in which a piece of corned-beef was boiled ; just before it begins to bubble drop into it the freshly broken shell of an egg, boil up once, and strain. Put the cleared soup back on the fire, and when it boils again add to it two cups of milk in Avhich have been dissolved two tablespoonf uls of flour ; pour a little of this on a beaten egg, and return all to the fire for a minute before serving. Baked Corn. — Two cups canned corn chopped fine, one egg, half-cupful milk, one tablespoonful butter, pepper and salt to taste. Beat the egg light, stir this and the milk into the corn, season, and bake in a buttered pudding dish until firm. Plain Fruit Pudding. — One cup molas- ses, one cup milk, one and a half cups flour, quarter-cup seeded raisins, quarter-cup cur- rants washed and dried, quarter-cup shred- ded citron, one cup suet, one saltspoonful salt, one small teaspoonful soda

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