Suet Pudding
From The century cook book, 1894
Serves 8
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 85. The excerpt below is the record exactly as published.
Suet Pudding. Two-thirds of a cupful of suet chopped fine, one cupful of molasses, one cupful of sweet milk, one cupful of stoned raisins, one-half cupful of sugar, three cupfuls of flour, one teaspoonful of soda, one grated nut- m
Cook this with the app: pantry check, scaling, and the assistant.