Suet Pudding

Ingredients

• three eggs
• two-thirds cup sugar
• two-thirds cup molasses
• one cup suet chopped fine
• one cup raisins seeded
• one cup currants
• one cup milk
• one heaping teaspoonful baking powder
• one-half nutmeg
• one-half teaspoonful ground cloves
• one-half teaspoonful salt
• flour for a batter, thick as any fruit cake

Method

1. 1

   Steam constantly for four hours.

2. 2

   Will keep indefinitely.

3. 3

   For use the second time, steam one to two hours.

4. 4

   Serve with foam sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The New century cook book (1899), page 121. The excerpt below is the record exactly as published.

Suet Pudding. One cup sour milk, one teaspoon soda, one small cup chopped suet, a little salt, one cup seeded raisins, flour to stir very stiff; steam three hours. Sauce. — One and one-fourth cups fruit juice (cherry is good with some of the fruit), one cup sugar, butter size of walnut, thickened a little when boiling with corn starch. Mrs. W. H. Holmes. New Century Cook Book. 237 Suet Pudding. One pound of beef suet chopped fine, one pint of sour milk, two eggs, one-half cup of New Orleans molasses, one pound of raisins, seeded, one cup currants, one teaspoon soda, one tea- spoon cloves, one teaspoon allspice, one teaspoon cinnamon, one teaspoon salt, one nutmeg, flour enough to thicken. Steam four hours. Eat with sauce. Mrs. Russell. Suet Pudding. Three eggs, two-thirds cup sugar, two-thirds cup molasses, one cup suet chopped fine, one cup raisins seeded, one cup cur- rants, one cup milk, one heaping teaspoonful baking powder, one-half nutmeg, one-half teaspoonful ground cloves, one-half teaspoonful salt, flour for a batter, thick as any fruit cake

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