Suet Pudding

Ingredients

• 2^ c. flour
• 1 tsp. soda
• i tsp. salt
• i s.s. cinnamon
• i s.s. nutmeg
• 1 c. chopped suet
• 1 c. chopped raisins
• 1 c. milk
• 1 c. molasses

Method

1. 1

   Mix and sift dry ingredients.

2. 2

   Add suet and mix.

3. 3

   Mix milk and molasses and add them to dry ingredients.

4. 4

   Steam in buttered pudding-mould for 3 hours.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 89. The excerpt below is the record exactly as published.

SUET PUDDING Lesson XI The composition of fats consists of: carbon 79 parts, hydrogen 11 parts, and oxygen 10 parts. Liquid fats are called oils. Fats and oils contain three different oleaginous substances, stearin, olein and margarine. Stearin gives hardness to fats. It is most abundant in tallow and suet. Olein gives oils their fluidity. It is more abxmdant in oils than SUET PUDDING 225 in fats, and in soft fats than in the harder fat of sheep and beef. Margarine has the consistency of lard or butter. It exists in human fat, in butter, and in ohve oil. Fats are made of fatty acids and glycerin, the sweet principle, and may be split into these constituents by means of superheated steam or mineral acids, and, in the body, by means of certain fat-splitting ferments, as the steapsin of the pan- creatic juice. The fatty acids cause the peculiar odor noticed when fats are cooked at too high a tempera- ture. The sources of fat are meat, oil of milk, butter, olives, nuts, fruits, vegetables (wheat, cotton seed, etc.), and fish. Fat is found in small quantities in many animal tissues, and in large quantities in adi- pose tissue and in milk. Digestion. Fats are not changed chemically until they reach the intestines, when they are emulsified and saponified by the action of the bile and pan- creatic juice. Suet. The best suet, i. e. the firmest, is from the kidneys of the cow. In porterhouse steaks, it is below the tenderloin. Suet is harder than ordinary animal fat, as it contains more stearin. To prepare Suet. Remove all tissue and chop the suet fine. Mix with a little flour and chop in a cool place, to prevent its becoming soft and sticky. Suet Pudding — Home Recipe. 2^ c. flour, 1 tsp. soda, i tsp. salt, i s.s. cinnamon, i s.s. nutmeg, 1 c. chopped suet, or f c. butter, 1 c. chopped raisins or currants, 1 c. milk (or water), 1 c. molasses

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