Sujet Pudding
From Royal Victoria cook book, 1900
Serves 3
Submitted by Mrs. Tyos McKee.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 28. The excerpt below is the record exactly as published.
SUJET PUDDING.—One cup suet, 1} cups currants, 1 cup sour milk, 1 cup syrup, 2 eggs. Thicken with flour
Cook this with the app: pantry check, scaling, and the assistant.