Steamed Indian Pudding
From The century cook book, 1894
Serves 5
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 87. The excerpt below is the record exactly as published.
Steamed Indian Pudding. Mix together two cupfuls of meal, one of flour, one of suet chopped fine, one of stoned raisins, one of molasses, one of sweet milk; add one-half teaspoonful of soda dissolved in a little hot water, and a pinch of salt
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