Raisin and Citron Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 10
Serve hot with sauce made from sugar, water, butter, corn starch, and vanilla.
Presented as published in 1907. 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 The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 76. The excerpt below is the record exactly as published.
RAISIN AND CITRON PUDDING. Mrs. Henry Ewing. Three cups of fine dry bread crumbs, one cup of 1 PUDDINGS 159 beef suet (minced fine), one cup sugar, one cup of chopped raisins, one cup of chopped citron, two cups of sweet milk, three eggs, one teaspoon soda, grated nutmeg and cinnamon. Soak the bread crumbs in the milk and eggs well beaten, add sugar, salt, suet, fruit and spices. Put into a buttered mold with a tight top. Set in a kettle of boiling water and boil three hours. Serve hot with sauce made as follows : Sauce : — One cup sugar, one cup water, one and one-half cups butter, one tablespoon corn starch, one teaspoon vanilla. Beat sugar and butter to a white cream, mix the starch with a little bit of water and stir into a cup of boiling water. Let it boil and then turn slowly into the butter and sugar, beating all the time and add the vanilla. RICE PUDDING. Mrs. Anna Duke Richardson. Three small tablespoons rice, four tablespoons of sugar, one teaspoon butter, one quart milk, nutmeg, pinch salt. Bake two and one-half hours. Stir fre- quently. Serve with cream. RICE PUDDING. Mrs. Georgia Bell, Lincoln, Neb. One cup of rice boiled in one quart of milk, until soft and lost in milk, one cup almonds blanched and cut up in milk. Add two tablespoons of gelatine when rice is partly cool, stir till dissolved. Add cup of sugar and when cold one quart of whipped cream. Serve cold. RICE PUDDING. Mrs. Sarah K. Delano. Mrs. M. E. Duke. One cup of rice soaked over night in a cup of cold water. When time to cook add one cup of raisins, one cup of sugar
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