Suet Pudding With Pears

Ingredients

• half a loaf of white bread
• one cup finely chopped suet
• one cup flour
• one egg
• one-half cup sugar
• salt to taste
• spices to taste
• half teaspoon yeast powder
• about a pound of prunes
• about a pound of pears
• one cup of sugar
• couple of pieces stick cinnamon
• dash of claret
• water to almost cover

Method

1. 1

   Make this into a dumpling, put it on a tiny plate in a large kettle.

2. 2

   Lay prunes and pears around, about a pound of each, one cup of sugar, couple of pieces stick cinnamon, dash of claret, and water to almost cover; then cover tightly and boil four or five hours.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 34. The excerpt below is the record exactly as published.

salt to taste. Bake two hours, slowly. When cool, add marmalade and whipped cream. Cornmeal Pudding. Beat four ounces butter and one cup powdered sugar until very light. Beat in thoroughly the yolks of three eggs. Add gradually one cup and one table- spoon cornmeal, then the stifif-beaten whites of eggs. Mix well and bake in a buttered dish. To be eaten hot with maple syrup. Phone West 1000 We'll do the Rest SANFORD G. LEWALD CO. 2036-2054 O'FAI^ELL ST. COAL PUDDINGS 105 Dimpus Dampus. Make pancake batter of three eggs, three table- spoons flour (or more in same proportion), milk for very thin batter, pinch of salt. Slice any kind of fruit into the batter. Bake twenty to twenty-five minutes. Dimpus Dampus. Melt one cup butter; add two tablespoons brown sugar, one-fourth teaspoon salt, one pint milk, flour to make a paste. Spread in buttered pan and cover with chopped apples. Bake quickly. Carrot Pudding. One cup sugar, one-third cup butter, one cup grated carrots, one cup grated potatoes, one cup raisins, one cup currants, two cups bread crumbs, one-half teaspoon soda stirred in potatoes, one tea- spoon each cloves, cinnamon, and allspice. A little syrup may be added, and four tablespoons whisky. Steam three hours. Serve with hard sauce. May's Favorite Pudding. To one pint of boiling water add the juice of one lemon and one-half cup sugar; while still boiling, stir in three tablespoons instantaneous tapioca. Continue boiling one minute, till the grains are clear. Have ready the beaten whites of two eggs in earthen bowl; pour boiling tapioca on them, beating until fCt> II "V 'q ^'"*® Equipagesand Automobiles JVCtC^ O 1623-1631 Pine Street Phones Franltlin 216 Franklin 217 San Francisco, Cal. 106 COUNCIL COOK BOOK. thoroughly mixed. Set aside to cool. Serve with the following sauce : To one pint of boiling milk add the well-beaten yolks of two eggs, together with one-half teaspoon of moistened corn starch and one-half cup sugar; flavor with lemon extract. Steamed Pudding. One cup chopped walnuts, one cup chopped raisins, one cup milk, one-half cup molasses, two cups graham flour, one and one-half teaspoons soda, two teaspoons yeast powder, one-half teaspoon salt. Steam three hours. Steam three hours Grapenut Pudding. Make a thick apple sauce and put alternate layers of grapenuts and sauce in a buttered dish. Have grapenuts on top. Bake half an hour, and serve with cream. Lemon Pudding. Butter a pudding dish and line with stale cake. Pour over a lemon custard of the yolks of six eggs, creamed with two cups sugar, grated rinds and juice of three lemons, one-half cup melted butter. Place pudding dish in a pan of hot water and bake fifteen minutes. Beat whites to froth, add one tablespoon sugar to each white, and put on top. Bake till light brown. Borden's Pioneer Milk RICHEST PUREST BEST PUDDINGS 107 Apple a la Confiture. Boil one cup sugar and two cups water, and pour it over Greening apples that have been pared and cored. Cover closely and cook till tender. Remove apples and add to the sauce the grated rind of one lemon, little cinnamon, handful of raisins. Boil until thick, then add sherry, and when cool pour over the apples. Before serving, put whipped cream on each apple and a candie'd cherry in the center. Apple Pudding. Cream the yolks of five eggs with one cup pow- dered sugar. Add to it ten lady fingers, five large green apples, grated, juice of one-half lemon and rind, almond flavoring. Bake in a spring form one hour. When cold, spread with strawberry jam and whipped cream or white of egg meringue. Cocoanut Pudding. One grated cocoanut, six eggs, six apples, grated rind one lemon, juice one orange, one cup sugar. Beat the eggs light, gradually add the other ingredi- ents, stir thoroughly, and bake in a moderate oven one-half hour. Eat cold. Huckleberry Pudding. Sprinkle four tablespoons flour over one and one- half pints huckleberries and set aside for half an hour. Soak one pint crumbed bread in one quart milk; add AF VH^DI A DWD Brewed in Olympia, Wn., ULILVIlIA DIjIjIV un.urpa..cd for quality,!. for sale at all good grocers "ITS THE WATER" -demand it. 108 COUNCIL COOK BOOK. three tablespoons sugar, pinch of salt, and the huckle- berries. Put all into a greased pudding dish with flakes of butter on top. Bake forty-five minutes. Serve with hard sauce. Pear Kugel. Cream one cup rendered fat with one cup sugar; add one loaf bread, previoiisly soaked ,and pressed dry, a little salt, one-fourth cup flour. Grease pud- ding dish and put in alternate layers of mixture and pears, that have been boiled with water, sugar, and claret. Bake slowly three hours. Suet Pudding With Pears. Half a loaf of white bread, soak the white part and grate the crust; one cup finely chopped suet, one cup flour, one egg, one-half cup sugar, salt and spices to taste, half teaspoon yeast powder. Make this into a dumpling, put it on a tiny plate in a large kettle. Lay prunes and pears around, about a pound of each, one cup of sugar, couple of pieces stick cinnamon, dash of claret, and water to almost cover

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