Suet Pudding
From Perfection in baking, 1895
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 11. The excerpt below is the record exactly as published.
Suet Pudding. Mix together one cup of stoned raisins, three and one-half cups of flour, one cup of chopped beef suet, cinnamon and mace. To one cup of cream or milk add one cup of molasses, one teaspoonful of soda and two eggs
Cook this with the app: pantry check, scaling, and the assistant.