Plain Pudding Without Eggs or Wine

Ingredients

• One pound of chopped and stoned raisins
• half a pound of suet
• one pound of flour
• a cup of bread crumbs
• two tablespoonfuls of molasses
• a pint of milk
• a little nutmeg
• and a lemon peel chopped

Method

1. 1

   Mix suet with flour, add bread crumbs, lemon, nutmeg, and raisins to milk.

2. 2

   Mix well and add molasses.

3. 3

   Keep covered in a cool place.

4. 4

   When ready, pour into a floured cloth and boil for five hours.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 79. The excerpt below is the record exactly as published.

a little nutmeg, one pound of raisins, half a pound of currants, sugar to taste, and a little milk. Srake a thick batter with five well-beaten eggs, one pound and a half of flour, and a sufficient quantity of milk. Then add the currants washed and picked, the LA CUI8INE CREOLE. 197 raisins stoned, a little nutmeg and sugar to taste. Mix ail well together, and boil it in a basin or floured cloth for quite five hours. The peel of a lemon grated, and a few pièces of citron eut thin may be added. CHEAP PLUM PUDDING. Take a cup of chopped suet, a cup of raisins, a cup of currants and citron mixed, a cup of sweet milk, two eggs, a cup of molasses, and a teaspoonf ul of soda ; add to this three and a half cups of sifted flour or bread crumbs, and a little sait. Boil three or four hours. Serve with hard sauce of beaten butter, sugar and nut- meg; or with butter, sugar and wine sauce. This is inexpensive, but is modeled after the most excellent recipes. The quantity suits a small company. PLAIN PUDDING WITHOUT EGGS OE WINE. One pound of chopped and stoned raisins, half a pound of suet, one pound of flour, a cup of bread crumbs, two tablespoonfuls of molasses, a pint of milk or nutmeg grated, and a lemon peel chopped

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