Suet Pudding
From The New century cook book, 1899
Serves 8
Mrs. W. T. Tate.
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 New century cook book (1899), page 122. The excerpt below is the record exactly as published.
Suet Pudding. One and a half teacups sweet milk, one cup molasses (New Orleans), one cup suet chopped fine, one teaspoon salt, one teaspoon soda, one teaspoon cinnamon, one cup raisins; flour enough to make thin batter
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