Plain Suet Pudding

Ingredients

• 1 pt. flour
• 1 cup beef suet
• 2 tsp. baking powder
• 1 tsp. salt
• Cold water to make a soft dough

Method

1. 1

   Mix the flour, baking powder, and salt; add the chopped suet and mix well.

2. 2

   Gradually add cold water to form a soft dough.

3. 3

   Grease a mould or cups, fill to within an inch of the top, and cover with greased paper.

4. 4

   Place in a kettle of boiling water, covering halfway up the mould.

5. 5

   Steam for two hours in a mould or one hour in cups.

6. 6

   Serve on a hot platter with hot gravy or sweet sauce.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 87. The excerpt below is the record exactly as published.

Plain Suet Pudding 1 pt. flour. i cup beef suet. 2 tsp. baking powder. Cold water to make a soft J tsp. salt. dough. 164 SCHOOL KITCHEN TEXTBOOK Mix the flour, baking-powder, and salt ; add the chopped suet and mix it well. Add the cold water gradually to form a soft dough. Grease a mould or several cups, fill to within an inch of the top, and cover with greased paper. Put the cups into a kettle of boiling water, enough to come half way up the mould. Cover the kettle and steam two hours if in a mould, and one hour if in cups. Serve on a hot platter, and eat with hot gravy or a sweet sauce. Recipe, No. 83. Fruit Suet Pudding Make the same as for plain suet pudding, adding to the dry ingredients : 1 c. currants. i e. sugar. i c. raisins. spk. nutmeg. 2 sq. in. citron, sliced. Boil two to three hours. Recipe, No. 84. Steamed Brown Bread 1 c. corn meal. ^ tsp. soda. 1 c. rye meal. i c. molasses. I c. wheat flour. 1| c. sweet milk. I tsp. salt. Mix meal, flour, and salt. Mash the soda, sift it into the meal, and mix thoroughly. Add the molasses and milk, then beat well and turn into a greased mould, cover and steam two and one half hours. Or use small cups, cover with greased paper, and steam one hour. Recipe, No. 85. Christmas Pudding Mix two and one half cups flour, one teaspoon soda, one teaspoon each salt, cinnamon, mace and allspice, and two teaspoons baking-powder. Have one cup raisins, one fourth cup each citron and figs, and one half cup pecans cut fine and floured slightly. Stir into the flour mixture one cup milk, one cup molasses, and two thirds cup softened butter ; add fruit and turn into buttered moulds. Steam three hours. FIRST LESSON IN DOUGH 165 To Chop Suet Cut into small pieces, remove the membranes, shave each piece in thin slices, and chop on a board. Or, if a large quantity is to be prepared, sprinkle the pieces with flour, and chop them in a tray in a cold room. This will prevent the suet from becoming soft and sticky. To Clean Dried Currants Put them in a squash strainer, and sprinkle thickly with flour. Rub them well until they are separated, and the flour, grit, and fine stems have passed through the strainer. Then place the strainer and currants in a pan of water and wash thoroughly. Lift the strainer and currants together, and change the water and wash again until the water is clear. Drain between towels, then pick over carefully and dry them in a sunny place or between towels, but do not harden them by putting them into the oven. To Stone Raisins Pour boiling water over them, a few at a time. When cool enough to handle, drain and rub each raisin between the thumb and finger till the seeds' come out clean, then cut or tear apart, or chop, if wanted very fine. Recipe, No. 86. Maize Pudding 1^ c. corn meal. I tsp. allspice. I c. flour. 1 c. sweet milk, § tsp. salt

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