Suet Pudding
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 72. The excerpt below is the record exactly as published.
Suet Pudding 2£ c. flour 1 c. chopped suet, 1 ts. soda or \ c. butter \ ts. salt 1 c. raisins or currants, 1 ts. cinnamon chopped \ ts. nutmeg 1 c. water or milk 1 c. molasses
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