Steamed Fruit Pudding

Ingredients

• one cupful of molasses
• one cupful of bread-crumbs
• one cupful of water
• one cupful of flour
• one cupful of currants
• one egg
• three level teaspoonfuls of melted butter
• one teaspoonful of soda
• a pinch of salt
• a little cinnamon

Method

1. 1

   Mix all ingredients lightly and pour into a covered tin pail.

2. 2

   Steam for two hours.

3. 3

   Serve with cream and sugar or any preferred pudding sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 195. The excerpt below is the record exactly as published.

one cupful of white sugar and one teaspoonful of vanilla. When cool, add the well-beaten yolks of three eggs, then put in a buttered pudding dish and bake from one-half to three-quarters of an hour; when done remove and place to cool. Beat the whites of the eggs with two tablespoonfuls of sugar till light and frothy; spread the pudding with either jelly or jam and then cover with frosting; put in the oven for a couple of minutes to brown. A. F. G. CREAM SAGO OR APPLE SAGO PUDDING. Make the same as Cream Tapioca and Apple Tapioca Pudding, substituting sago for tapioca. SNOW PUDDING. Pour upon three tablespoonfuls of corn-starch (dissolved in a little cold water), one pint of boiling water; add the whites of three eggs beaten stiff, a pinch of salt and a little sugar. Pour into a pudding dish and steam fifteen minutes. Sauce. — Beat the yolks of the eggs, add one cupful of sugar, one cup- ful of milk, butter the size of a walnut and boil until it thickens. Mae Brown. STEAMED FRUIT PUDDING. One cupful each of molasses, bread-crumbs, water, flour and currants. Also one ^^g beaten, three level teaspoonfuls of melted butter, one tea- spoonful of soda, a pinch of salt and a little cinnamon. Mix all together lightly, and pour into a tin pail with cover. Steam two hours. Eat with cream and sugar or any kin^ of pudding sauce preferred. Mrs. O. T. Learned. CORN PUDDING. From four good-sized ears of green corn split down the middle of grain with a knife, shave off the outside and scrape out all juice on the cob. Beat up four eggs, four tablespoonfuls of sugar with butter the size of an 272 PUDDINGS AND PUDDING SAUCES. Ggg; then add one pint of good rich sweet milk and the corn last. Put in a pan with a little nutmeg grated on the top and bake in a moderate oven until brown. Serve with good rich cream. Mrs. Mary A. Dudint. BAKED INDIAN SUET PUDDING. Scald three cupfuls of milk and pour over five tablespoonfuls of corn- meal. Add one cupful of molasses, one-half cupful of chopped suet, one- half of a nutmeg grated, one teaspoonful of ginger and a little salt. Butter a pudding dish, pour in a cupful of cold milk, then the mixture and bake well for two hours. Mrs. Hattie Long. BOILED INDIAN PUDDING. Boil one pint of milk and scald two cupfuls of corn-meal. When cool add one cupful of flour, one and one-half cupfuls of chopped suet, one and one-half cupfuls of molasses, salt. Add two eggs. Boil three hours. To be eaten with maple syrup. F. O. Ray. EAST INDIA PUDDING. Soak for one hour a cupful of bread-crumbs i

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