Suet Plum Pudding
From The national course in home economics, 1917
Serves 10
Minnie Thayer.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 201. The excerpt below is the record exactly as published.
three and one-half cupfuls of flour, one full cupful of raisins, one cupful of currants, one teaspoonful of soda, a pinch of salt, one-half g80 PUDDINGS AND PUDDING SAUCES. teaspoonful of cinnamon, one-half teaspoonful of allspice, one-half tea- spoonful of cloves. Steam two hours. Citron or lemon peel may be added if desired. Mrs- Belle Hazen. SUET PLUM PUDDING. One cupful of chopped suet, one cupful of New Orleans molasses, one cupful of sour milk, one cupful of seeded raisins, three and one-half cup- fuls of flour, one egg, one-half teaspoonful of cloves, one teaspoonful of cinnamon and one-fourth of a nutmeg, a little salt, one teaspoonful of soda
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Cook this with the app: pantry check, scaling, and the assistant.