Suet Pudding (No. 2)

Ingredients

• Two-thirds cup of suet or butter
• one cupful each of molasses
• brown sugar
• sweet milk
• three eggs
• one cupful each of raisins
• one cupful each of currants
• one teaspoonful of soda
• two teaspoonfuls of cream-tartar
• three cupfuls of flour

Method

1. 1

   Chop the suet very fine, add the molasses and sugar, and stir well together; add one cupful of flour with the cream-tartar, and stir in well; then the eggs, well beaten, the milk with the soda, the rest of the flour, spices to suit taste, and lastly, add the fruit, well floured, and stir in lightly.

2. 2

   Steam three hours.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 90. The excerpt below is the record exactly as published.

SUET PUDDING. (No. 2.) Two-thirds cup of suet or butter, one cupful each of molasses, brown sugar, and sweet milk, three eggs, one cupful each of rai- x. sins and currants, one teaspoonful of soda, two teaspoonfuls of cream-tartar, three cupfuls of flour

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