Steamed Molasses-and-Raisin Pudding

Ingredients

• Two ounces beef suet
• three-quarters pound flour
• salt
• a teaspoon carbonate of soda
• one teaspoon ginger
• one egg
• one tea cup molasses
• four tablespoons milk
• one cup cut-up raisins
• half cup bread crumbs

Method

1. 1

   Chop beef suet very fine, rub it into the flour, add a small pinch of salt and the raisins, bread crumbs, also the ginger.

2. 2

   Beat up the egg, mix with it the molasses, milk, then the soda that has been dissolved in little warm water, stir this into the other mixture.

3. 3

   If the pudding is not sufficiently moist add a little milk.

4. 4

   Butter the mould, fill, steam from two to three hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 554. The excerpt below is the record exactly as published.

Steamed Molasses-and-Raisin Pudding Pouding a la Melasse et aux Raisins secs, cuit a la vapeur Two ounces beef suet, three-quarters pound flour, salt, a teaspoon carbonate of soda, one teaspoon ginger, one egg, one tea cup molasses, four tablespoons milk, one cup cut-up raisins, half cup bread crumbs

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