Suet Pudding
From Kentucky receipt book, 1903
Serves 10
Sauce for above: One pint of granulated sugar, 1 teacup of butter, white of 1 egg, 1 large wine glass of whisky or brandy. Cream butter, then add sugar. When ready to serve add the white beaten to a froth and the whisky.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 136. The excerpt below is the record exactly as published.
Suet Pudding. Two coffee cups of flour, 1 coffee cup of bread crumbs, 1 cup of suet, 1 cup of New Orleans molasses, 1 cup of sour milk, 1 cup of raisins, 1 cup of currants, ^ cup of citron, 1 teaspoon soda, % a nut- meg grated, 1 teaspoon ground cloves, 1 teaspoon of cinnamon, 2 eggs beaten separately
Cook this with the app: pantry check, scaling, and the assistant.