Suet and Fruit Pudding
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 80. The excerpt below is the record exactly as published.
Suet and Fruit Pudding Two and a half cups flour, one teaspoon soda, half teaspoon salt, half saltspoon cinnamon, half saltspoon nutmeg, one cup chopped suet, one cup chopped raisins or currants, one cup milk, one cup molasses
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