Suet Pudding

Ingredients

• 1 cup suet, cut fine
• 1 teaspoon salt
• 1 cup molasses
• 1 teaspoon ginger
• 1 cup milk
• 1 teaspoon cinnamon
• 3 cups flour
• 0.5 teaspoon cloves
• 1 nutmeg, grated
• 1 cup raisins, cut fine

Method

1. 1

   Mix spices, salt, raisins, and soda with flour.

2. 2

   Add molasses and milk to suet; combine mixture, and turn into buttered mould.

3. 3

   Cover closely and steam for three and a half hours.

4. 4

   Serve with hard or foamy sauce, flavored with sherry wine.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 106. The excerpt below is the record exactly as published.

Suet Pudding. 1 cup suet, cut fine. 1 teaspoon salt. 1 cup molasses. 1 teaspoon ginger. 1 cup milk. 1 teaspoon cinnamon. •3 cups Hour. Vs teaspoon cloves. 1 teaspoon soda. 1 nutmeg, grated. 1 cup raisins, cut fine. Mix spices, salt, raisins and soda with the flour. Add molasses and milk to suet; combine mixture, and turn all into buttered mould. Cover closely and steam three and one-half hours. Serve with hard or foamy sauce, flavored with sherry wine. Fig Pudding. 1/3 cup suet, cut fine. 2Y2 cups stale bread crumbs, 14 pound figs, chopped. V^ cup milk. 1 cup sugar. 1 teaspoon salt. 2 eggs. 1 cup chopped nuts. Chop suet fine, and remove all membrane and strings; add figs to suet. Soak bread crumbs in milk, add eggs well beaten, sugar and sale. Combine mix- ture. Turn into buttered mould, covered closely, and steam for four hours. Serve with brandy sauce. French Fruit Pudding. 1 cup molasses. 1 cup fine chopped suet. 1 cup sour milk. 1 teaspoon cinnamon. 11^ teaspoons soda. V2 teaspoon salt. 3% cups flour

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