Suet Pudding
From Six little cooks, 1910
Ensure the pudding is well-cooked for best results.
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 72. The excerpt below is the record exactly as published.
SUET PUDDING. One cnp chopped suet, one of seeded raisins, one of milk, three of flour, butter the size of an egg, grated rind of a lemon, one teaspoonful soda, spice or not, according to taste
Cook this with the app: pantry check, scaling, and the assistant.