Steamed Nut Pudding

Ingredients

• 1 cup chopped walnuts
• 1 cup chopped raisins
• 1 cup currants
• 1 cup New Orleans molasses
• % cup brown sugar
• 3 eggs
• 1 cup chopped suet
• 1% cups sour milk
• 1 teaspoon soda
• 1 teaspoon yeast powder
• wi'li '; cups flour
• % teaspoon each of cinnamon
• allspice
• and cloves

Method

1. 1

   Pour into a buttered mold that will be about half full to allow for rising.

2. 2

   Steam for 2 hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 48. The excerpt below is the record exactly as published.

cup currants, 2 tablespoons citron; dredge raisins and currants with a little of the flour used; add salt, stir the whole very hard; put in a buttered mold an^ steam 3 hrs. Sauce: — Cream % cup of butter with 1 cup of powdered sugar, flavor with sherry, 1 egg beaten with sugar and butter. DATE PUDDlN'i— Mrs. S. P. Morehead. 1% lbs. dates (seeded), % tb. suet, % lb. bread crumbs, 10 tablespoons sugar, 2 tablespoons b.andy, salt and nutmeg. Mix well with the hands like breadi. Put in a buttered -mold and lay a cloth over the top before putting on the cover. Boil 4 hrs. PORTLAND PUDDING — Mrs. Thos. S. Bonneau. 1 cup beef suet chopped fine, % cup sugar, % cup molasses, 1 cup sour milk, 1 cup chopped raisins, 3 cups flour, 1 teaspoon saleratus oi soda, 1 egg-nutmeg and cloves, or cinnamon. Steam in a well greased 2-qt. basin 3 hrs. Sauce:— iBeat 1 egg, % cup sugar, 2 tablespoons butter in 1 dish; take 1 pt. water and stir a heaping tablespoon of flour in, boil and if lumpy strain, then pour over sugar, butter and eggs and set to cool. GRAHAM PUDDING — Mrs. F. L. Wheeler, Berkeley. 1% cups graham flour, % cup melted butter, % cup molasses, % cup sweet milk, 1 egg, 1 teaspoon soda, % teaspoon salt, 1 cup faisins stonedi and chopped, % teaspoon cinnamon, % teaspoon allspice and nutmeg, currants and citron may be added if desired; steam 1% hrs. Serve with hard sauce. FIG PUDDING^-Mrs. Wm. Lichtenberg. % lb. of grated bread, % lb. of best figs, 6 ozs. of suet chopped, 6 ozs. of moist sugar, 1 egg, a little nutmeg, 1 teacup of milk. The figs 112 PUDDINGS and suet must be chopped very fine; mix the bread and suet first, then adid the figs, sugar, and nutmeg, after that the egg and the milk. Put into a basin and boil 4 hrs. Serve with brandy sauce. FIG PUDDING — Mrs. Carter P. Pameroy. % cup of finely chopped suet, 2 cups of stale bread crumbs, 2 eggs well beaten, 1 teaspoon each of cloves, cinnamon, and ginger, a little salt, 1 cup of sugar, % lb. of chopped dried figs. Steam 3 hrs. It is best served! with the wine sauce given with the Ctottage pudding. TROY PUDDING — Mrs. Thos. Menzies, 1 cup of suet, 1 cup of flour, 1 cup of milk, 1 cup of currants, % cup of molasses, 1 teaspoon of baking powder, and a small pinch of salt. Boil for 3 hours. STEAMED NUT PUDDING — Mrs. W. F. Jones. Mix thoroughly together 1 cup chopped walnuts, 1 cup chopped raisins, 1. cup currants, 1 cup New Orleans molasses, % cup brown sugar, 3 eggs, 1 cup chopped suet, 1% cups sour milk; sift 1 teaspoon soda and 1 teaspoon yeast powder wi'li '; cups flour, .% teaspoon each of cinnamon, allspice and cloves

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