Suet Pudding
From Twentieth century home cook book, 1905
Serves 8
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 15. The excerpt below is the record exactly as published.
Suet Pudding. — Take one teacupful of chopped suet, one of sour milk, one of molasses ; also a teaspoonful of saleratus. Add flour to make it stiff. Use one tea- cupful of raisins, one of currants, one teaspoonful of each kind of spice, and three eggs
Cook this with the app: pantry check, scaling, and the assistant.