Suet Pudding No. 2
From The century cook book, 1894
Serves 8
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 85. The excerpt below is the record exactly as published.
Suet Pudding No. 2. Two-thirds of a cupful of suet chopped fine, two-thirds of a cupful of molasses, one-half cupful of sour milk, one and one-half cupfuls of flour, one teaspoonful of soda, one of cloves, one of cinnamon, one beaten egg, one cupful of stoned raisins
Cook this with the app: pantry check, scaling, and the assistant.