Suet Pudding

Ingredients

• one cupful of chopped suet
• one teacupful of molasses
• one cupful of sweet milk
• 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 teaspoonful of cinnamon
• one-half teaspoonful of allspice
• one-half teaspoonful of cloves

Method

1. 1

   Mix all ingredients and steam for two hours.

2. 2

   Citron or lemon peel may be added if desired.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 200. The excerpt below is the record exactly as published.

one- half teaspoonful of cinnamon; steam in mould three hours; serve with whipped cream sauce. Miss Inez Burbanks. FIG PUDDING— No. 3. One-fourth of a pound of figs chopped fine, two cupfuls of bread- crumbs, one cupful of brown sugar, one-fourth of a pound of suet chopped fine, two eggs, the grated rind and juice of one lemon, one dessert-spoon- PUDDINGS AND PUDDING SAUCES. 279 ful of molasses, one-half grated nutmeg, one tablespoonful of flour. Steam three hours and serve with boiled sauce flavored with lemon. Mrs. Jones. BIRD'S NEST PUDDING. Pare and quarter three apples, lay in well-buttered deep dish. Make a batter of two eggs, one cupful of flour, three-quarters of a cupful of milk, a little salt, no sugar; pour over the apples. Bake forty-five minutes in a moderate oven. Serve with sweet sauce. Mrs. Geo. Spence. PRUNE PUDDING. One pound of prunes, one-half, pound of walnuts or almonds, the whites of four eggs, one cupful of sugar, whipped cream; flavor to taste. Stew prunes and when cold remove stones, then chop fine, also chop nuts and put in dish with sugar and well-beaten whites of eggs. Whip cream, flavor, and spread on top. Mrs. W. H. Carrick. PRUNE PUDDING— No. a. Beat a teacupful of flour to a smooth paste with a little cold milk. Add two well-beaten eggs, a pinch of salt and as much milk as will make a rather thick batter. Wash one-half pound of prunes and simmer them in a little water till they are quite soft. Drain off the liquid, take out the stones, sprinkle a little flour over the prunes and then stir them into the pudding. Pour the pudding into a cloth and tie it securely, but leave a little room for the pudding to swell. Plunge it into boiling water and keep the pudding boiling until it is done enough. Serve with sweet sauce. Mrs. Delia Simpson. AGNEW PUDDING. Pare and core eight russets and boil them to a pulp with the rind of one-half lemon. Beat up the yolks of three eggs and add to them three ounces of melted butter; sweeten to taste and beat all together. Line a pudding dish with puff paste, pour in the mixture and bake until it becomes a light brown color. It will require, to bake, thirty minutes. H. A. Vane. SUET PUDDING. One cupful of chopped suet, one teacupful of molasses, one cupful of sweet milk, 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

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