Suet Pudding (Alternate)
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 10
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 167. The excerpt below is the record exactly as published.
one cup of sweet milk, one cupful of raisins, seeded and rubbed with a little flour, one teaspoonful of salt, one small teaspoonful of soda dis- solved in one cup of molasses, and three and a half cups of flour. Place in buttered mould, cover tightly, and steam three hours. Unmould and serve hot, with hard sauce. Suet Puddinff Mix one cup of finely chopped suet with one egg and one cup of sweet milk, one cup of seeded raisins dredged with flour, one teaspoonful of salt, one cup of molasses, three cups of flour, two teaspoonfuls of baking powder
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Cook this with the app: pantry check, scaling, and the assistant.