Thanksgiving Pudding

Ingredients

• 3^2 cup Cottolene creamed
• 34 teaspoon cloves
• 1 cup molasses
• }/2 teaspoon allspice
• 1 cup buttermilk
• 3^ teaspoon nutmeg
• 3 cups flour
• 13^ cups seeded and shredded raisins
• 1 teaspoon soda
• M cup currants
• 13^ teaspoons salt
• 1 teaspoon cinnamon
• 3 tablespoons flour for dredging fruit

Method

1. 1

   Cream Cottolene.

2. 2

   Add molasses and buttermilk.

3. 3

   Sift flour, soda, salt, and spices together; add gradually to first mixture; beat thoroughly.

4. 4

   Mix raisins and currants, dredge with flour, and add to batter; mix well.

5. 5

   Turn into a well-buttered tube mold, fill two-thirds full, cover, and steam for three hours.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 69. The excerpt below is the record exactly as published.

THANKSGIVING PUDDING 3^2 cup Cottolene creamed. 34 teaspoon cloves. 1 cup molasses. }/2 teaspoon allspice. 1 cup buttermilk. 3^ teaspoon nutmeg. 3 cups flour. 13^ cups seeded and shredded raisins. 1 teaspoon soda. M cup currants. 13^ teaspoons salt. 3 tablespoons flour for dredging 1 teaspoon cinnamon

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