Steamed Fruit Pudding

Ingredients

• One large cup suet
• two cups bread crumbs
• one-half cup sugar
• one-half cup chopped nuts
• one cup chopped dates
• one cup chopped figs
• one-half cup flour
• one and one-half teaspoons cinnamon
• one-half teaspoon cloves
• one teaspoon nutmeg
• one-half teaspoon salt
• three-fourths cup N. O. molasses
• one teaspoon soda
• one cup sour cream

Method

1. 1

   Mix thoroughly and steam in buttered mold for three hours.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 72. The excerpt below is the record exactly as published.

STEAMED FRUIT PUDDING. Mrs. E. R. Sturtevant One large cup suet, two cups bread crumbs, one-half cup sugar, one-half cup chopped nuts, one cup chop- ped dates and figs, one-half cup flour, one and one- half teaspoons cinnamon, one-half teaspoon cloves, one teaspoon nutmeg, one-half teaspoon salt, three- fourths cup N. O. molasses, one teaspoon soda in one cup sour cream. Mix thoroughly and steam in but- tered mold three hours. GIXGER PUDDING. Cream three-quarters cup butter, measured solidly, add two cups of sugar, one cup of milk, and four cups of flour sifted with one level tablespoon of ginger, four level teaspoons of baking powder, and then four well beaten eggs. Bake in a buttered pan three-quar- ters of an hour. Serve with a liquid sauce. GRAHAM PUDDING. Mrs. O. D. Hawkins. One cup molasses, one cup sweet milk, one cup raisins, two cups Graham flour, two teaspoons soda, and a little salt. Stir the molasses and milk, divide the flour and stir in raisins, then soda in part of flour, stir ail together. Put in round cake tin with a pipe in, and steam two and one-half hours. Have ready cup of powdered sugar, scant half cup butter beaten to a cream, moulded into a brick, set out to cool on a plate. Then cut your pudding like cake and cut a slice of the cream, and serve on plate with the pudding. PUDDINGS 151 HONEYCOMB PUDDING. Mrs. W. J. Sanborn. Mix together one cup flour and one-half cup sugar ; add four eggs, one cup molasses and one teaspoon soda stirred into one-half cup milk. Bake in a slow oven one hour. Serve with plenty of cream or a lemon sauce. ILLINOIS PUDDING. Mrs. P. A. Baldwin. One egg, one-quarter cup sugar, one-half cup but- ter, one cup sweet milk, one cup raisins, or any kind of fresh fruit, one and one-third cups flour, one heap- ing teaspoon baking powder. Steam for one hour. Serve with any sauce preferred. INDIAN PUDDING. Mrs. L. A. Babcock. To one quart of milk, when hot, add four table- spoons corn meal thick enough to make porridge. When cool, add half cup chopped suet, two eggs, with sugar to taste, salt, cinnamon and nutmeg. Bake two or three hours. Fruit may be added. INDIAN MEAL SOUFFLE. One pint of milk in a double boiler. Stir into it when hot two-thirds cup of white granulated corn meal. Cook until smooth and thick. Take from the fire, add one tablespoon butter and the yolks of four eggs, beat the whites stiff and stir them carefully in ; turn the mixture into a baking dish and bake in a quick oven thirty minutes. Serve with vanilla sauce. One eg'g, one cup of sugar, butter size of an egg ; steam ten minutes, teaspoon of vanilla. JELLIED PEACHES. Miss Minnie Babcock. Drain juice from a can of peaches, ?dd one cup sugar and boil ten minutes. Add one-half box gela- tine soaked in cup of cold water. Take from stove as you put in gelatine. When thoroughly dissolved, strain over peaches. Eat cold with cream and sugar. 152 PUDDINGS JERUSALUM PUDDING. Mrs. S. S. Hallam. One pint whipped cream, one-fourth package gela- tine soaked in one cup cold water and then set over hot water, one-half cup sugar, one-half cup boiled rice, one-half cup chopped figs

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