Suet Pudding
From Household science and arts, 1913
Plain suet pudding may be made by omitting the spices and fruit.
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 Household science and arts (1913) by Josephine Morris, page 56. The excerpt below is the record exactly as published.
SUET PUDDING Mix and sift the flour, baidng powder, salt, and spices. Add the chopped suet, fruit, and enough cold water to make a drop batter. P*ut the mixture into a greased lard pail and steam it for about three hours, according to No. 219. Serve it with lemon sauce, No. 227. This may be cooked in small baking powder cans in one hour. Plain suet pudding may be made by omitting the spices and fruit. STEAMED CHOCOLATE PUDDING Mix and sift the flour, baking imwder, sugar, and salt. Add the chocolate and mix thoroughly with the flour mixture. Mix the beaten egg, milk, and melted butter; I)our it into the dry materials and beat it well. Turn it into a buttered pail, cover it, and steam it about two hours. Serve it with creamy sauce. No. 228. RECIPE 222. RECIPE 223. 2 c. whole wheat flour i ts. bicarbonate of soda BLUEBERRY PUDDING Omit chocolate in No. 221 and use one cup of blueberries instead and one scant cup of milk. WHOLE WHEAT PUDDING Mix and sift the flour, soda, and salt. Add the fruit
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