Sphynx Pudding

Ingredients

• One cup of grated carrot
• one cup of grated potato
• chopped suet
• raisins
• currants
• one-half cup sugar
• two cups flour
• two teaspoonfuls soda
• add cinnamon
• cloves
• nutmeg
• salt

Method

1. 1

   Steam for three hours.

2. 2

   Can be reheated the second day and be better for it.

3. 3

   For the sauce, mix two tablespoons sugar, one tablespoon butter, one tablespoon flour, and one cup water; flavor liberally with spices used in the pudding.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 112. The excerpt below is the record exactly as published.

SPHYNX PUDDING. Mrs. Ella E. Bagnall. 1628 Griffith avenue, Los Angeles.— One cup each of grated carrot, grated potato, chopped suet, raisins, currants, molasses; one- half cup sugar two cups flour, two teaspoonfuls soda: add cinnamon, cloves, nutmeg and salt. Steam three hours. Can be reheated the sec- ond day and be better for it. Sauce, Two tablespoons sugar, one tablespoon butter, one tablespoon flour, one cup water; flavor liberally with spices used In the pudding. Is equally good, easier made and not so indigestible as the ordinary plum pudding. NO. 44. STEAMED INDIAN MEAL PUD- DING. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los Angeles.— One and one-half cups Indian meal, one cup chopped suet. Mix these, and scald with boiling water until about as stiff as "hasty pudding," or "cornmeal mush." One teaspoon ground cin- namon, one-half teaspoon salt, one cup mo- lasses, one cup sliced or evaporated apples, which have been soaked in hot water five min- utes and one cup sifted flour in which one-half teaspoon soda has been mixed. Steam three hours. Instead of apples, raisins or other dried fruit can be used. NO. 45. STEAMED PUDDING. Miss Beatrice G. Davis, Pomona, Cal. — Four table- spoons butter, one-half cup milk, one egg. one and one-half cups graham flour, one-half tea- spoon soda, one cup raisins seeded and chopped, one-half cup molasses, one teaspoon salt. Melt butt°*% add molasses milk, well- beaten egg and other ingredients. Turn into buttered mold; cover and steam two and one- half hours. Serve with vanilla sauce. NO. 46. 6UET PUDDING. Mrs. H. A. Paca, 16 Surf street, Ocean Park, Cal.— Shred and chop one cup suet, stone one cup raisins, pick, wash and dry one cup currants. Beat the suet, one cup of sugar and the yolks of two eggs together until light; then add one cup milk and three cups flour; beat until smooth, add one tablespoonful cinnamon; a half tea- spoonful salt, a half nutmeg, grated, the well-beaten whites of the eggs and a teaspoon- ful of baking powder. Mix well and add the fruit, well floured. Turn into a greased mold and boil continuously for three hours. Serve hot with hard sauce. This may be varied by adding different kinds of fruit. For fig pud- ding, omit the raisins and currants and add one pound chopped figs. For date pudding add one pound chopped dates. NO. 47. SUET PUDDING. Miss C. Hern- stein, 2302 Budlong avenue, Los Angeles.— One cup suet, one cup molasses, one cup milk, one cup seeded raisins, two cups graham flour, one cup wheat flour, one teaspoonful baking powder. Steam three hours. COOKING AND OTHER RECIPES. 67 NO. 48. SWEET POTATO PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Ange- les.—Boil one pound sweet potatoes and let them get perfectly cold before grating them. In the meantime cream a heaping tablespoon- ful of butter and two table spoonfuls of sugar; add gradually the yolks of four eggs, the grated rind of a lemon, a teaspoonful of cin- namon, a little grated nutmeg and one cup sweet milk, add the beaten whites. Last grease a pudding dish, line with a rich crust and fill in the custard. To make richer, add a wineglass of brandy to the sweat potatoes. Eat cold, with our without sauce. NO. 49. SWISS PUDDING. Mrs. J. F. Cruickshank, Arlington, Riverside, Cal.— Slice a small sponge cake, cover each slice with strawberry jam or any other preserve that may be preferred; lay the slices in a glass dish, one on top of the other, then pour over It about two glasses of sherry. As the sherry soaks through the cake to the bottom of the dish; take it up with a spoon again, and pour it over the cake until it is all absorbed. Switch up till very thick and light. About half a pint of good cream and pour over it. Ornament with pink sugar. The cream should set on the top and sides of the cake, as it is poured over it. NO. 50. TAPIOCA FRUIT PUDDING. Miss C. Herstein, 2302 Budlong avenue, Los Angeles.— Soak one cup of tapioca over night, cook soft in water, then add and cook thoroughly one pint preserved raspberries; cool in a mold and serve with sugar and cream. NO. 51. TIPSY PUDDING. Miss G Hern- stein, 2302 Budlong avenue, Los Angeles.— Saturate a loaf of sponge cake with wine or brandy. Make a rich boiled custard; place the cake in a deep glass dish and pour the custard over it. Stick the top full of blanch- ed almonds and serve cold. NO. 52. VEGETABLE PUDDING. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los Angeles. — One cup carrots, one cup potato, one cup sour apples, one cup currants, one cup raisins, one cup bread crumbs, one cup flour, one cup suet, two cups white sugar, one teaspoon soda, one cup v/alnuts coarsely chopped. Spices according to taste are to be added. Steam three hours. The vegetables and apples can be cut with a cutter. NO. 42. BAKED SUET PUDDING. Beatrice L, Eccleston, 1512 Maple avenue — One cup chopped suet, one cup bread crumbs, one cup flour, one-half cup raisins, two teaspoons, baking powder, one teaspoon salt; add one cup sweet milk, mix well and bake one-halt hour in hot oven. Serve with hard sauce con- sisting of piece of butter size of egg, one- half cup powdered sugar creamed together, add vanilla and the white of one egg beaten stiff. If soft sauce is preferred, add one cup hot water. (Original.) NO. 78. CHOCOLATE PUDDING. Mrs. E. R. Bishop, McKittrick, Cal.— One egg, one-half cup sugar

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