Steam Pudding

Ingredients

• one pint of molasses
• one pint of buttermilk
• two pints of flour
• one coffee-cupful of chopped raisins
• one coffee-cupful of suet
• one tea-spoonful of cinnamon
• one tea-spoonful of cloves
• one tea-spoonful of allspice
• one heaping tea-spoonful of soda sifted in flour

Method

1. 1

   Steam for three hours in a cake-pan.

2. 2

   Serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 121. The excerpt below is the record exactly as published.

STEAM PUDDING. Take one pint of molasses, one pint of buttermilk, two pints of flour, one coffee-cupful of chopped raisins, one cof- fee-cupful of suet, one tea-spoonful of cinnamon, one tea- spoonful of cloves, one tea-spoonful of allspice, and one heaping tea-spoonful of soda sifted in flour. Steam three hours in a cake-pan. Serve with sauce. Mrs. Lizzie Jackson. BATTER PUDDING. Take one quart of sweet milk, eight table-spoonfuls of sifted flour, one table-spoonful of butter, six eggs, and one tea-spoonful of baking-powder. Beat the yelks of the eggs very light; take a little milk and stir in the flour until per- fectly smooth; then add the yelks, butter, baking-powder, and the quart of milk; whip the whites of the eggs, and stir through the batter lightly. Bake in a moderate oven one hour. Set a pan of water on the top rack to prevent brown- ing too rapidly. To be eaten with sweetened cream or warm sauce, flavored with a little nutmeg and vanilla. Robert Ficklix, sr. OLD-FASHIONED BATTER PUDDING. Take one pint of buttermilk, one egg, half a cupful of sugar, one level pint of sifted flour, one level tea-spoonful of soda, and half a tea-spoonful of cream of tartar. Put the soda in the milk, and mix the cream of tartar with the flour. Bake fifteen or twenty minutes. Serve hot with sauce made of cream and sugar flavored with nutmeg. Mrs. Davis. The New Kentucky Home Cook Booh. 239 ECONOMICAL PUDDING. Take one coffee-cupful of chopped suet, one coffee-cupful of golden sirup, one coffee-cupful of sour milk, two coffee- cupfuls of chopped raisins, three coffee-cupfuls of flour, one tea-spoonful of soda put into the milk, and two tea-spoonfuls of cream of tartar put into the dry flour. Boil three and one-half hours. Serve with sauce. SUET PUDDING. Take one coffee-cupful of suet

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