Sauce for Brown Pudding
From The Carbon County cook book, 1926
Presented as published in 1926. 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 Carbon County cook book (1926), page 23. The excerpt below is the record exactly as published.
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
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