Steamed Thanksgiving Pudding

Ingredients

• 1% cup suet
• 14 teaspoon grated nutmeg
• VY pound figs, finely chopped
• 21% cups stale bread crumbs
• 34 cup milk
• 1 cup brown sugar
• 1 teaspoon salt
• 34 teaspoon cinnamon
• 2 teaspoons baking powder
• 4 eggs, well beaten
• V4 cup English walnut meats
• 14 cup seeded raisins, cut in pieces

Method

1. 1

   Chop suet and work with hand until creamy, then add figs.

2. 2

   Soak bread crumbs in milk, add eggs, sugar, salt, and spices.

3. 3

   Combine mixtures, add nut meats and raisins dredged with flour.

4. 4

   Sprinkle over baking powder and beat thoroughly.

5. 5

   Steam for 3 hours, and serve with Yellow Sauce.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 229. The excerpt below is the record exactly as published.

1 cup seeded raisins, cut in pieces 224 cups stale bread crumbs 34 cup currants 1 cup grated, raw carrot 4% cup flour 4 egg yolks 11% teaspoons salt 1% cups brown sugar 1 teaspoon cinnamon Grated rind 1 lemon ¥ teaspoon grated nutmeg 1 tablespoon vinegar 4 teaspoon cloves 4 egg whites Force suet through food chopper and work with hands until creamy. Addcrumbs and carrot. Beat egg yolks until light; add sugar gradually, while beating constantly. Combine mixtures; add lemon rind and vinegar. Mix and sift flour with salt and spices; stir in raisins and currants. Add to mixture with egg whites, beaten until stiff. Turn into buttered mold garnished with citron (cut in thin slices, then in fancy shapes). Adjust cover. Steam (p. 548) 31% hours. a CUSTARDS AND PUDDINGS 553 FRENCH FRUIT PUDDING 1 cup finely chopped suet 1% teaspoon clove 1 cup molasses 1% teaspoon salt 1 cup sour milk 114 cups seeded raisins, chopped 11% teaspoons soda 34 cup currants 1 teaspoon cinnamon 234 cups flour Add molasses and sour milk to suet; add 2 cups flour mixed and sifted with soda, salt, and spices. Add fruit mixed with remaining flour. Steam (p. 548) 4 hours. Serve with Sterling Sauce (p. 610). STEAMED THANKSGIVING PUDDING 1% cup suet 14 teaspoon grated nutmeg VY pound figs, finely chopped V4 cup English walnut meats 21% cups stale bread crumbs 14 cup seeded raisins, cut 34 cup milk in pieces 1 cup brown sugar 2 tablespoons flour 1 teaspoon salt 4 eggs, well beaten 34 teaspoon cinnamon 2 teaspoons baking powder

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