Suet Pudding
From The art of cookery, 1899
Serves 6
Serve with liquid or transparent sauce, or with raisin or cherry sauce.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 108. The excerpt below is the record exactly as published.
Suet Pudding. — Prepare like suet pastry, and mold with the tips of the fingers into an oval-shaped loaf, about three times as long as wide. Wring a napkin from hot water, dust with flour
Cook this with the app: pantry check, scaling, and the assistant.