Steamed Sweet Potato Pudding

Ingredients

• two cupfuls of grated raw potatoes
• one cupful of grated carrots
• one cupful of currants
• one cupful of raisins stoned and chopped
• one cupful of minced suet
• one cupful of sugar
• one teaspoonful each of salt
• one teaspoonful each of soda
• flour enough to make a stiff batter

Method

1. 1

   Mix all ingredients and place in a greased mold.

2. 2

   Steam for two hours.

3. 3

   Serve with boiled sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 50. The excerpt below is the record exactly as published.

one cupful of sugar, two tablespoon fuls of butter creamed with tlie sugar, add two well-beaten eggs, one-quarter of a cup of milk, flour with one teaspoonful of baking powder well mixed into it, to make a thick bailer. Fill well- greased cups half full and steam for half an hour. The sauce lo serve with these puffs is made by creaming together one-half cupful of pow- dered sugar and a small half cupful of butter, then add by degrees one whipped egg, beating until perfectly smooth. The last thing before serv- ing stir in three tablespoon fuls of boiling water. Boiled Rhubarb Pudding. — Make three cups of flour into dough as for baking powder biscuit, Roll one-fourth inch thick; cover with rhu- barb that has been cut in inch pieces and scalded. Wipe dry before spreading on the crust. Sprinkle liberally with sugar and add a dash of nutmeg if desired. Make a roll of the dough and cook in steamer, or tie up in floured cloth and drop in boiling water. Cook 30 to 45 minutes ; serve with foamy sauce. Rhubarb Bread Pudding. — Peel the rhubarb and cut it into small pieces. Cover the bottom of a pudding dish with pieces of buttered bread. Over this put a layer of rhubarb. Pour over it a half-teaspoon- fnl of lemon juice, and cover liberally with sugar. Add another layer of bread and butter, rhubarb, lemon and sugar. Repeat until the dish is full, covering the last layer of rhubarb with well-bultered bread crumbs. Cover the dish, and steam for one hour. Then remove the lid and b.ake it slowly until it is nicely browned. Rhubarb Tapioca. — Prepare the rhubarb as for stewing; place in a deep baking dish and add sugar enough to sweeten well, a little shredded orange peel, salt and dot with bits of butter. Add one quart of water to half a cupful of fine, tapioca. Add a pinch of salt and cook in a double ttoiler for 15 minutes. Then pour over the rhubarb, cover the dish and bake half an hour. Serve with sweetened whipped cream. Sour Milk Pudding,— Soak four slices of stale bread in a little milk or water until soft. Then stir in a quart of rich, sour milk, a cupful of molasses, a tablespoonful of melted butter, a teaspoonful each of cloves and cinnamon, saltspoonful of salt. Bake slowly three hours. 6fi THE RURAL COOK BOOK. Steamed Pudding. — One cupful molasses, one egg, one cupful hot water, one teaspoonful saleratus, one tablespoonful butter, one cupful raisins, stoned, a little salt, flour enough to make slifT as cake, sieam two hours. With this pudding use the following sauce which is de- licious: Cream until very light one cupful of brown sugar, and nearly cne-half cupful butter, a little salt, and one-fourth teaspoonful of va- nilla. Just before serving beat in the unbeaten white of one egg. Strawberry Dumplings. — They will require one egg, a cup of sweet milk, a tablespoonful of melted butter, a heaping teaspoonful of baking powder, and fiour enough to make a batter that will be a trifle thicker than that which is commonly used for griddle cakes. Pour a tittle of this batter into buttered tins, or porcelain cups; place a number of well- sweetened berries in the center and cover them with more batter ; then steam for about half an hour. Serve with a sauce made by mashing some strawberries and incorporatii^ them into an ordinary hard butter- and-sugar sauce. Strawberry Pudding. — One cup cleaned strawberries, place in an earthen bowl, set in steamer over a pot of cold water, place over the fire; while this is heating and coming to a boil make a batter of the follow- ing; One heaping cup of flour with two heaping teaspoonfuls of baking powder and one-half teaspoonful of salt; sift all together two or three times, then add sweet milk or water to make a soft batter that will drop easily from spoon. Lift the lid of steamer and drop quickly over the strawberries, covering them all over nicely. Steam for 40 minutes ; do not let the water stop boiling. This quantity makes enough pudding for four persons. Eat either with cream and sugar or a sauce made as follows: Break one egg in a dish, add one heaping tablespoonful of granulated sugar, beat light, then add dessertspoonful of flour and a pinch of salt; beat well again; then Add slowly boiling water until the sauce is of the required thickness (about like nice cream); flavor to taste. This sauce is very nice with any kind of pudding, especially cot- tage pudding. Sweet Potato Pudding. — One quart grated raw sweet potato, one quart milk, three eggs, two cupfuls sugar, piece of butter the size of an egg, one-half teaspoonful of salt, cinnamon and allspice to taste. Mix well, put in a buttered earthen pudding dish, and bake two hours in a moderate oven. Steamed Sweet Potato Pudding. — Take two cupfuls of grated raw potatoes, one cupful of grated carrots, two cupfuls of currants, one cupful of raisins stoned and_ chopped, one cupful of minced suet, one cup- ful of sugar, one teaspoonful each of salt and soda, and flour enough to make a stiff batter

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