Suet Pudding
From The new home cook book, 1896
Serves 8
Presented as published in 1896. 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 new home cook book (1896), page 74. The excerpt below is the record exactly as published.
SUET PUDDING. Mrs. E. R. Harmon. One cup of suet chopped fine, one cup chopped raisins, one cup of molasses, one cup of sweet milk, three tea- spoons baking powder; spice to your taste; four cups of flour
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