Snet Pudding
From The practical cookbook, 1917
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 20. The excerpt below is the record exactly as published.
tsp. nutmeg, \ tsp, cloves. Use graham flour. The fruit may be all raisins, or a mixture of raisins, currants, and citron, or for a plain pudding it may be omitted. The mixture should be combined as usual, adding the fruit to the dry ingredients. Steam 3 hr, in buttered mold. Serve with Hard sauce (p. 60) or Foamy sauce (p. 60). Snet pudding. Additional ingredients : ^ c. finely chopped suet, I tsp. cinnamon, ^ tsp. each of nutmeg, cloves, and ginger. Chop the suet into the dry ingredients, then stir in the liquids. Turn into a buttered mold, steam 3 hr., and serve with Egg sauce (p. 60). r c. figs or dates cut in strips may be added.
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