Suet Pudding

Ingredients

• Suet chopped i cup
• or Beef fat ^ cup
• Raisins, currants, and citron sliced i cup
• Egg I
• Sweet milk i cup
• Molasses | cup
• Soda I teaspoonful
• Salt J teaspoonful
• Flour I cup

Method

1. 1

   Skin, wash, and chop the suet, and dredge with flour.

2. 2

   Wash, pick over, and seed the dried fruit, slice the citron if it is used, and dredge all with flour.

3. 3

   Stir together the milk and molasses, sift the dry materials with the flour, and stir the liquid into the flour slowly.

4. 4

   Add the suet, beating the mass thoroughly, and last put in the fruit, sprinkling in both the suet and the fruit as you stir.

5. 5

   Fill a greased mold or pail half full, close tightly, and cook in a kettle of boiling water for three hours.

6. 6

   Serve with foamy sauce.

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 81. The excerpt below is the record exactly as published.

Suet pudding. What and how much. Suet chopped i cup or Beef fat ^ cup Raisins, currants, and citron sliced i cup Egg I Sweet milk i cup Molasses | cup Soda I teaspoonful Salt J teaspoonful Flour I cup Bread crumbs z\ cups

Cook this with the app: pantry check, scaling, and the assistant.