Plum Pudding

Ingredients

• 1 cup chopped suet
• 1 cup raisins
• 1 cup currants
• 2 cups flour
• 1/4 cup milk
• 1 egg
• 1 cup sugar
• all kinds of spices 1 teaspoon each
• 2 teaspoons baking powder
• a pinch of soda and salt

Method

1. 1

   Mix all ingredients and steam.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 23. The excerpt below is the record exactly as published.

Plum Pudding. 1 pint bread crumbs, 1 cup flour, 1 cup raisins, 1 cup currants, 1 cup brown sugar, 1 teaspoon cinnamon, juice and rind of lemon, 14 nutmeg, 3 eggs, 14 pound suet chopped fine, 1 pound citron, 14 teaspoon soda. Mix together dry ingredients, beat egg yolks and whites together, add them to 14 cup molasses. Dissolve soda in a little warm water, add it to molasses and eggs, mix with dry ingredients. Steam 3 hours. MRS. JOHN CAUSER. Steamed Brown Pudding. 114 cups bread crumbs, 1 cup mo- lasses, 1 egg, 14 teaspoon cloves, 14 teaspoon allspice, if teaspoon cinnamon, 1 tablespoon butter, 1 teaspoon soda, 1 cup raisins, 14 cup flour. Mix and steam 3 hours. MRS. DORA WOOTTEN. Sauce for Brown Pudding. 114 cups powdered sugar, 1 ezg, butter size of half egg, nutmeg, mix, beat together and serve over brown pudding. MRS. DORA WOOTTEN. Fruit Pudding. 1 cup chopped suet, 2 cups bread crumbs, 1 cup flour, 2 eggs, 1 cup each raisins and currants, 14 teaspoon nut- meg, 1 cup sugar, 1| level teaspoon soda dissolved in tablespoon hot water, enough buttermilk to make stiff batter. Pour into pan and set in steamer. Steam 2 hours. MRS. O. H. GUYMON. Suet Pudding. 1 cup chopped suet, 1 cup molasses, 2 cups sour milk, 3 cups flour, 1 cup currants, 1 teaspoon soda, 1 teaspoon cinnamon, 1 cup dates or figs finely chopped, 14, cup citron, 1 cup raisins. Mix all ingredients together, steam 3 hours. Serve hot. MRS. JOHN BRYNER. Suet Pudding. 1 cup suet chopped fine, 1 cup boiling water, % cup molasses, pinch salt, 1 teaspoon soda in hot water, 1 cup rais- ins, 1 cup currants, 1h 'te spoon cinnamon, 14 cup nuts chopped fine, flour to mix stiff, steam in cans 3 hours, boil without stop- in es MRS. JAMISON. Caramel Bread Pudding. Scald 1 qt. milk, add 14 cup sugar as has been caramelized. When caramel is dissolved pour the milk over 2 cups stale bread crumbs. Add 2 eggs slightly beaten, 1, cup sugar, 14 teaspoon salt and 1 teaspoon vanilla. Pour into buttered pudding dish and bake oy. 1 hour. Serve with cream, plain or beaten. i RODA PACE. Honey Pudding). {i cup honey, 1 Bix chopped suet, 1 cup sweet milk, 1 cup pee cup currants, 1 cup chopped dates, 1 teaspoon soda, 1 teaspoon salt. Spices to taste, flour to make stiff. Steam 3 hours in cans. MRS. REX MILLER. 38 CARBON COUNTY COOK BOOK Vegetable Plum Pudding. 1 cup grated carrots, 1 cup grated — potatoes, 1 cup suet chopped fine, 1 cup brown sugar, 1 cup raisins or currants, 2 cups flour, 1 teaspoon baking powder, 14 teaspoon each of cinnamon and nutmeg, pinch of salt, 1 egg if desired. Sift dry ingredients with flour and add to fruit and vegetables a little at atime. Boil in a sack for 2 hours. MRS. ROSY ANDERSON. MRS. MARY EVANS. Rice Pudding. 2 cups milk, 2 tablespoons butter, 2 tablespoons flour, 1 teaspoon flavoring extract, 2 cups cooked rice, 1 cup sugar, 4 eggs. Cream butter and flour together, heat milk in double boiler, when hot add butter and flour, cook until thick. Cool, add” sugar and flavoring. Beat yolks of eggs until thick and whites un- til stiff. Add yolks and rice to other mixture, then fold in whites. Place in a pudding dish and cook in pan of water in oven. When done, turn in glass dish. Garnish with peaches and whipped cream. MARY RUSSELL, Cameron. Plum Pudding. 1 cup chopped suet, 1 cup raisins, 1 cup cur- rants, 2 cups flour, 14 cup milk, 1 egg, 1 cup sugar, all kinds of spices 1 teaspoon each, 2 teaspoons baking powder and a pinch of soda and salt

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