Steamed Fruit Pudding

Name: Steamed Fruit Pudding
Yield: 10 servings
Ingredients: half a teacup of New Orleans molasses; one teacup of suet chopped very fine; little more than half a teacup of hot water; one teaspoon of salt; two beaten eggs; one heaping teaspoon of soda dissolved in cold water; two teaspoons of allspice; two teaspoons of cinnamon; three-quarters of a teaspoon of cloves; half a nutmeg; three tablespoons of vinegar; one teaspoon of pure ammonia (from a druggist); one cup and a half of dried currants; one cup and a half of raisins stoned, and chopped moderately fine; three teacups of flour; two heaping teaspoons of cream of tartar

From The home cook book, 1905

Serves 10

This pudding can be reheated and kept for two weeks.

Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 157. The excerpt below is the record exactly as published.

STEAMED FRUIT PUDDING Take half a teacup of New Orleans molasses, one teacup of suet chopped very fine, little more than half a teacup of hot water, and one teaspoon of salt. Next two beaten eggs, one heaping teaspoon of soda dissolved in cold water, two teaspoons of allspice, two teaspoons of cinnamon, three- quarters of a teaspoon of cloves, half a nutmeg, three table- spoons of vinegar, one teaspoon of pure ammonia (from a druggist), one cup and a half of dried currants, and one cup and a half of raisins stoned, and chopped moderately fine. Now stir in three teacups of flour, and in one of the tea- cups of flour (the first one) stir two heaping teaspoons of cream of tartar

Read the full page as publishedCollapse the page

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