Suet Pudding

Ingredients

• One cupful of chopped suet
• One cupful of raisins
• One cupful of molasses
• One cupful of milk (preferably sour)
• Three cupfuls of sifted flour
• One tea-spoonful of soda
• One tea-spoonful of cinnamon
• One tea-spoonful of cloves
• One tea-spoonful of salt
• One-half a nutmeg (grated)

Method

1. 1

   Chop the suet fine, and add to it the spice and salt.

2. 2

   Warm the molasses, add to it the soda, and when the latter is dissolved, turn the molasses over the dry mixture, stir quickly, and put in the milk.

3. 3

   Add the flour slowly as it may not all be needed.

4. 4

   Butter a tin basin or a pudding-mold, pour the pudding in, set the whole in a steamer over a kettle of boiling water, and steam for three hours.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 185. The excerpt below is the record exactly as published.

SUET PUDDING. The following recipe makes a pudding large enough for ten persons ; one-half will usually be sufficient for one dessert. The portion left over will be equally good when warmed again. It should be steamed for warming over. One cupful of chopped suet. One cupful of raisins. One cupful of molasses. One cupful of milk (preferably sour). Three cupf uls of sifted flour. One tea-spoonful of soda. One tea-spoonful of cinnamon. One tea-spoonful of cloves. One tea-spoonful of salt. One-half a nutmeg (grated)

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