Steamed Pudding
From Twentieth century home cook book, 1905
Serves 10
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 Twentieth century home cook book (1905) by Francis Carruthers, page 15. The excerpt below is the record exactly as published.
Steamed Pudding. — Take one cupful of suet, chopped very fine, and one cup- ful of molasses, one cupful of sour milk, one teaspoonful of cinnamon, half a teasj^oon- f ul of cloves, one teaspoonful of soda; beat up three eggs, one cupful of chopped raisins, four cupfuls of flour
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