Suet Pudding

Ingredients

• One and a half teacups sweet milk
• one cup molasses (New Orleans)
• one cup suet chopped fine
• one teaspoon salt
• one teaspoon soda
• one teaspoon cinnamon
• one cup raisins
• flour enough to make thin batter

Method

1. 1

   Steam for three hours.

As published

This recipe was extracted from The New century cook book (1899), page 121. The excerpt below is the record exactly as published.

Suet Pudding. One cup sour milk, one teaspoon soda, one small cup chopped suet, a little salt, one cup seeded raisins, flour to stir very stiff; steam three hours. Sauce. — One and one-fourth cups fruit juice (cherry is good with some of the fruit), one cup sugar, butter size of walnut, thickened a little when boiling with corn starch. Mrs. W. H. Holmes. New Century Cook Book. 237 Suet Pudding. One pound of beef suet chopped fine, one pint of sour milk, two eggs, one-half cup of New Orleans molasses, one pound of raisins, seeded, one cup currants, one teaspoon soda, one tea- spoon cloves, one teaspoon allspice, one teaspoon cinnamon, one teaspoon salt, one nutmeg, flour enough to thicken. Steam four hours. Eat with sauce. Mrs. Russell. Suet Pudding. Three eggs, two-thirds cup sugar, two-thirds cup molasses, one cup suet chopped fine, one cup raisins seeded, one cup cur- rants, one cup milk, one heaping teaspoonful baking powder, one-half nutmeg, one-half teaspoonful ground cloves, one-half teaspoonful salt, flour for a batter, thick as any fruit cake. Steam constantly for four hours. Will keep indefinitely. For use the second time steam one to two hours. Serve with foam sauce. Mrs. J. L. Whitlock. Suet Pudding. One pound fresh dates, stoned. One cup each of molasses, chopped suet and warm water. Two teaspoons soda, dissolved in the water, two eggs, spice to taste, flour enough to make a tolerably stiff batter. Put into greased cups and steam about two hours. To be eaten with hard sauce, — white of one egg, one cup of white sugar (powdered), one-half cup butter. Flavor to taste and beat until light and white. Mrs. J. B. Swift. Suet Pudding. One cup suet, one cup molasses, one cup milk, one pound raisins, one-half pound citron, three and one-half cups flour, one egg, one teaspoon cloves, one teaspoon cinnamon, one nutmeg, a little salt, one teaspoon soda dissolved in milk. Steam three hours. Mrs. A. P. Camp. Suet Pudding. One cup of suet chopped fine, one cup brown sugar, one cup hot water, one cup raisins chopped, two cups flour, two teaspoons baking powder, two teaspoons each cinnamon, cloves and nutmegs. Steam two to five hours; serve with lemon sauce. Mrs. H. O. Bates. 238 New Century Cook Book. Suet Pudding. One and one-half cups of suet, one cup of molasses, one- half cup brown sugar, one cup sweet milk, four cups flour, one pint of fruit, spices to suit taste. Steam three hours. Mrs. W. C. Wood. Suet Pudding. One and a half teacups sweet milk, one cup molasses (New Orleans), one cup suet chopped fine, one teaspoon salt, one teaspoon soda, one teaspoon cinnamon, one cup raisins; flour enough to make thin batter

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