Steamed Pudding

Ingredients

• ^ cupful shortening
• 2 cupfuls flour
• 1/2 cupful raisins
• % teaspoonful soda
• % cupful molasses
• % teaspoonful cloves
• % cupful milk
• % teaspoonful mace
• % teaspoonful salt

Method

1. 1

   Cream shortening, beat in chopped raisins and molasses, then add milk alternately with mixed dry ingredients.

2. 2

   Place in an oiled can and steam for 3 hours.

3. 3

   Serve warm with pudding sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 47. The excerpt below is the record exactly as published.

% teaspoonful cloves % cupful sugar 4 tablespoonfuls butter 96 THE FARM COOK AND RULE BOOK Grease a baking dish and sprinkle a layer of the pared and chopped apples in the bottom. Sprinkle with a little of the sugar and spices which have been mixed together, dot with some of the butter and cover with a layer of fine bread crumbs. Re- peat this process until all the ingredients are used, making cer- tain that the top layer is of bread crumbs. Cover and bake 40 minutes in a hot oven, then remove the cover and brown the top quickly. Serve when quite warm with cream or a pudding sauce. Fig Pudding 3 tablespoonfuls cornstarch Vs pound figs y<2 cupful sugar V2 cupful boiling water % teaspoonful salt 2 tablespoonfuls sugar 3 cupfuls milk 1 tablespoonful lemon juice 2 egg yolks 2 egg whites 2 tablespoonfuls powdered sugar Mix the cornstarch with the salt and 1/2 cupful of sugar and place in the upper part of a double boiler. Add the scalded milk, a little at a time, while stirring constantly. Cook in the double boiler 25 minutes, then add the beaten egg yolks and cook 5 minutes longer. Put the figs through a food grinder, add the boiling water and 2 tablespoonfuls of sugar to them and cook gently until the figs are soft and the water has boiled down. Then stir in the lemon juice and combine the two mixtures. Fold in the beaten white of 1 egg and place the pudding mixture in an oiled baking dish. Beat the other egg white until stiff and add the powdered sugar. Cover with this meringue. Brown in a slow oven. Fruit Tapioca 4 tablespoonfuls pearl tapioca % teaspoonful salt 2 cupfuls milk 1 egg y<2, cupful sugar 2 cupfuls sliced bananas 1 tablespoonful lemon juice Wash the tapioca and let stand overnight in cold water. Drain in the morning and add the scalded milk. Cook in a double boiler until the tapioca is clear or transparent. Then add the sugar, salt and the beaten egg yolk. Cook until the mixture thickens. Remove from the stove and fold in the stiffly beaten egg white. Slice the bananas and sprinkle the lemon juice on them. Stir the fruit into the tapioca pudding and serve with cream. PUDDINGS AND DESSERTS 97 Date Pudding 1 egg 1 cupful breadcrumbs 1 cupful sugar 1 teaspoonful baking powder 1 cupful dates 1 tablespoonful butter 1 cupful nuts 1 teaspoonful vanilla % teaspoonful salt Beat the egg well and add the sugar to it. Then mix the bread crumbs, baking powder, chopped dates and nuts and com- bine the two mixtures. Add the milk, vanilla and melted butter. Mix thoroughly and turn into a well oiled baking dish. Set in a pan of cold water and place in a moderate oven. Bake 45 min- utes and serve with whipped cream or lemon pudding sauce. Blueberry Pudding Line a pudding dish with stale bread buttered lightly, sprinkle with a few grains of salt and fill the dish almost full of blue- berries mixed with a little sugar. Cover the berries with slices of bread buttered on both sides and sprinkled with salt. Cover the baking dish, set in a pan of cold water and bake 1 hour in a moderate oven. Remove the cover just long enough to brown the top of the padding. Serve hot with a pudding sauce or sugar and cream. Steamed Pudding ^ cupful shortening 2 cupfuls flour Ys cupful raisins % teaspoonful soda % cupful molasses Xi teaspoonful cloves % cupful milk V2 teaspoonful mace % teaspoonful salt

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