Suet Pudding, No. 2

Name: Suet Pudding, No. 2
Yield: 4 servings
Ingredients: Boil a pint of new milk; three-quarters of a ten-cent baker's loaf; a teacup of molasses; a little salt; a quarter of a pound of beef suet finely shred; a pound of niuins stoned; the peel and juioe of a firesh orange; a tablespoon of floor to be mixed through the fruit

From The economical cook book, 1905

Serves 4

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 The economical cook book (1905) by Sara T. Paul, page 93. The excerpt below is the record exactly as published.

Suet Pudding, Vo. 2. Boil a pint of new milk, stir into it three-quarters of a ten- cent baker's loaf, grated finely ; add a teacup of molasses, a little salt, a quarter of a pound of beef suet finely shred, a poond Ill B ^^O-E' 1 sis 2.il " 3 S'Sg E.& ll'TII 'Is'lll PASTRY, PUDDINQS, Ae. 196 of niBins stoned, or the same of onrrants, wbiohever you Kave by youy aad the peel and juioe of a firesh orange — a tablespoon of floor to be mixed through the fruit

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