Plain Fruit Pudding
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 51. The excerpt below is the record exactly as published.
Plain Fruit Pudding. — One cup mo- lasses, one cup milk, one and a half cups flour, quarter cup seeded raisins, quarter cup cur- rants washed and dried, quarter cup shredded l6o THE PHYSICAL CULTURE COOK BOOK. „ citron, one cup suet, one saltspoonful salt, one small teaspoonful soda. Chop the suet into the flour, first mixing the latter with the salt and soda ; add the milk and molasses, and beat thoroughly; dredge the fruit and stir it into the pudding; boil in a brown-bread mold two hours and a half. Serve hard sauce with it1. 31. Poor Man's Pudding. — One cup of sweet or sour milk, one cup of molasses, one-half cup of butter, one pound of raisins, two eggs, one teaspoonful of soda, a little cinnamon, whole- wheat flour sufficient to make as thick as cake. Boil four hours without stopping in -a floured bag or mold, allowing room to swell. To be eaten with sauce. 32. Grandma's Plum Pudding. — Mix one cup molasses
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