Suet Pudding (Mrs. Clare Prickett Jones)

Name: Suet Pudding (Mrs. Clare Prickett Jones)
Ingredients: 1 cup sour milk; 1 cup suet; 1 cup seeded raisins; cup granulated sugar, if molasses is light; 1 cup molasses; 2 cups flour; 1 teaspoon soda; 1 teaspoon mixed spices; A little salt

From The Edwardsville cook book, 1906

Presented as published in 1906. 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 Edwardsville cook book (1906), page 28. The excerpt below is the record exactly as published.

SUET PUDDING. Mrs. Clare Prickett Jones. 1 cup sour milk. 1 cup suet. 1 cup seeded raisins. cup granulated sugar, if molasses is light. 1 cup molasses. 2 cups flour. 1 teaspoon soda. 1 teaspoon mixed spices. A litte salt. Steam three hours. Hard Sauce for Suet Pudding : — 1 cup sugar. % cup butter. Beat to a cream, add 2 eggs, well beaten. Flavor to taste SUET PUDDING. Mrs. Louise Cullens. 1 cup sweet milk. 1 cup raisins. 1 cup Orleans molasses. A little salt

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