Tray Pudding

Ingredients

• One cup raisins
• One cup suet
• One cup molasses
• One cup milk
• Three cups flour

Method

1. 1

   Stir all together; tie loosely in a pudding cloth, and boil for four hours.

2. 2

   Serve with sweet sauce.

Nutrition per serving

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 14. The excerpt below is the record exactly as published.

RAY, PUDDING. MRS. McKEAN. One cup raisins. One cupt suet. One cup molasses. One cup milk. Three cups flour. Stir all together; tie loosely in a pudding cloth, a boil four hours. Sérve with sweet sauce. BAKED INDIAN PUDDING. MRS. MILLER. Six tablespoonfuls Indian meal. One tablespoonful flour. One quart milk. One teacup chopped suet. Two eggs. Scald the milk, wet the meal smooth with water, and stir into the milk, Let it boil; then add molasses to make it rather sweet; a little salt ; add the chopped suet. When cold, add ‘the eggs. Bake slowly three hours. Serve with Stewed Quaker: of a wine glass of vinegar, a small cup of molasses, and a piece of butter the size of an egg, boiled together. 68 CHOICE RECIPES CLARION Bt Dini NG: MISS MACKINTOSH. ~ One ounce isinglass. One pint bottle claret. One teacupful currant or raspberry jelly. Juice of two lemons. One pound loaf sugar. Put the ingredients on the fire and stir unti! votl!- ing; strain through a hair sieve, and when nearly cold add a glass of sherry and’pour into a mold. Sauce: Sweeten three-fourths pint of cream or milk, boil it, and pour over it two well-beaten eggs, stirring all the time; when well mixed, put on the fire to thicken, but not to boil. Flavor with lemon. BREAD PUDDING. MRS. McKAY. One pint bread crumbs. One quart milk. One cupful sugar. Yolks of four eggs, well beaten. The grated rind of one lemon. Piece of butter the size of an egg. Bake in pudding dish. Beat white of eggs with small cup pulverized sugar to a stiff froth, flavor with the juice of lemon. Spread over the pudding when baked a layer of jelly, then spread over this the beaten sugar and eggs and lightly brown in the oven. ee a DESSERTS 69 BAKED BATTER ‘PUDDING. MRS. STEVENSON. One quart of milk. Eight eggs. Bight tablespoonfuls of flour. One pinch of salt. Bake three-fourths of an hour. Serve with wine sauce. May be divided half. BOWED BATTER PUDDING. MRS. STEVENSON. Twelve eggs. Twelve tablespoonfuls flour. One quart milk. Steam one hour and serve with wine sauce. PO EATOcrUDDING, MRS. TAGGART. Two pounds of potatoes. Three-fourths pound sugar. Three-fourths pound butter. One gill brandy. Eight eggs. One half nutmeg. Boil potatoes and rub through a sieve, beat the sugar and butter together, beat whites and yolks sepa- rately, then mix all together, and make nice puff pastry to cover the pudding. 70 CHOICE RECIPES GRAHAM PUDDING. MRS. CARTER. One and one-half cups graham flour. One-half cup molasses. One-half cup sweet milk. One-half cup raisins. One-half cup currants. One-fourth cup butter. One egg. One teaspoonful soda. Spices to taste. Steam three hours in a mold. Good with brandy Sauce. CHERRY PUDDING, MRS. CARTER. Two eggs. One cup sweet milk. Three teaspoonfuls of yeast powder. Flour to make a stiff batter. As many cherries, or fruit of any kind as can be stirred in. Boil or steam two hours. LEMON PUDDING. MRS. MILLER. The grated rind of two lemons. The juice of one lemon. Five milk crackers grated fine. Six tablespoonfuls butter. ‘Two cups sugar. One quart milk. Bake immediately an hour. DESSERTS 71 Pa BOP Win CES” PUDDING, MISS MACKINTOSH. One-half pound butter beaten to a batter. One-half pound brown sugar. One-half pound stoned and chopped raisins. One-half pound fine flour. The grated rind of a lemon. Five eggs. Steam or boil two hours. Sb EAME D PUDDING. MRS. KIMBALL. One cup sour milk. One cup suet

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