Steamed Suet and Fruit Pudding
From Popular cook book, 1899
If using water and butter, three cups of flour will be necessary.
Presented as published in 1899. 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 Popular cook book (1899) by Seeman Printery, page 14. The excerpt below is the record exactly as published.
one-half teaspoonful salt, a heaping table- [ 520] spoonful butter. Stir well and then add three well beaten eggs and one quart sour milk with one teaspoon- ful soda dissolved in it. Bake in a deep pan and serve quickly with plenty of butter. Mrs. S. F. TOMLINSON. MAYHO BREAD. One quart flour, three eggs, one tablespoonful butter and ‘one of lard, a little whitewsucar sand a little salt. Three iron spoons of thin yeast. Sift the flour and put the lard, butter, salt and sugar in (the butter and lard must be cold), then the yeast and eggs, the latter beaten separately and very light. Work as you do rolls or light bread. Set it away to rise. When risen sufficiently it is much softer. When it is ready for the second rising, pull off pieces and roll them out about the size of a small plate. Put three layers, one on top of the other, grease each layer to keep them from sticking together when it is baked. One quart of flour will make three layers in each pile. Cook in two soup plates. Mrs. JUDGE RUFFIN. WAFFLES. One pint flour, one pint milk, one teaspoon soda, two of cream tartar, two eggs, one tablespoon butter. Have the batter thin. Mrs. P. M. BRIGGS. FRENCH ROLLS (DELIGHTFUL). One egg, one teaspoon sugar, one saltspoon salt, one half cup yeast, one heaping tablespoon butter, one quart flour. Beat the eggs, sugar, butter and salt into the yeast and pour it on the flour. Mix it up with milk about ten [ 53 ] o'clock in the morning. When well risen roll out into three cakes. Spread butter over each cake and roll into a long roll. Mark off into squares with a knife—cutting nearly through. Put into the oven and after they rise again—bake. Miss MarrA NASH, Filieboro aN. GC: [ 55 | PUDDINGS. STEAMED SUET AND FRUIT PUDDING. Two and half cups flour, one teaspoonfuls soda, one- half teaspoonful salt, one-half saltspoon cinnamon, one- half saltspoon nutmeg, one cup chopped suet, or two- thirds cup butter, one cup chopped raisins, (I add one cup each citron and almonds), one cup water or milk, one cup molasses
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