Suet Pudding
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 84. The excerpt below is the record exactly as published.
SUET PUDDING. y8 t. cinnamon 21/2 C. flour 1 t. soda 1/2 t. salt 1% C. milk 1 C. chopped suet Steam three hours in buttered mould. i/g t. nutmeg 1 C. raisins or currants i/2 C. molasses
Cook this with the app: pantry check, scaling, and the assistant.