Vegetable Pudding

Ingredients

• 1 cup each of flour
• chopped suet
• raisins
• currants
• grated carrot
• grated potatoes
• 1 wineglass brandy
• 1 tablespoon cold water
• i^ teaspoon each of cinnamon
• nutmeg
• cloves
• and allspice
• 2 teaspoons baking powder

Method

1. 1

   Boil for 3 hours and serve with brandy sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 47. The excerpt below is the record exactly as published.

raisins, 1 lb. currants, 1 lb. beef suet, 2 ozs. orange peel, 2 ozs. lemon peel, 2 ozs. sweet almonds, 2 ozs. bitter almonds, 1 lb. bread 110 PUDDINGS crumbs, the rind and juice of 1 lemon, % lb. flour, 1 lb. sugar, 1 tum- bler of jelly, 9 eggs, % teaspoon soda. Boll 9 hrs. This quantity may be. mad© into several puddings, and, cooked a shorter time. ENGLISH PLUM PUDDINiG— Mrs. French. 1 lb. suet shredded and minced, 1% lbs. raisins stoned and cut, 1% lbs. currants washed, 1 lb. stale bread crumbs grated, 1 lb. sugar, % pt. brandy, 12 eggs beaten light; 14 lb. of citron, orange and lemon peel, 1 nutmeg grated, 1 spoon ginger, cloves, and cinnamon. Mix % hour with the hand. . Flour and butter a cloth which is just dipped in hot water; put the pudding in and tie tightly; boil 5 to 8 hrs.; blanch some almonds, put them endwise 2 Inches apart over the top; after it is on the dish, pour some brandy over; and just as it is to be brought to the table, set fire to the brandy that the pudding may be in flames. ANY-DAY PUDDING— Miss A. Gordon. 1 cup of sweet milk, 1 cup of molasses, 1 cup each of raisins and currants, 1 cup of suet chopped fine (or, instead, a small cup of butter), 1 teaspoon of salt and 1 teaspoon of soda sifted with 3 cups of flour, 1 teaspoon each of cinnamon and allspice. Mix milk, molasses, suet, and spice; add flour, and then the fruit. Put in a buttered mold, add boil 3 hrs. Serve with hard or liquid sauce. ENGLISH PLUM PUDDING— Miss 0. E. Reynolds. Ross Valley 3 cups raisins (stoned), 3 cups currants, 3 cups suet, 3 cups bread crumbs, 2 cups of flour, 2 cups brown sugar, 12 eggs, mix with sherry and brandy — no water; candied citron, lemon peel and orange peel, 1 grated nutmeg, spices to taste. Boil about 8 hrs. After the ingredi- ents are all mixed beat it up half an hour with the hand. It must be tiedi up very tight in a floured cloth. Put p. small plate In the bottom' of the saucepan to prevent the pudding from sticking. PLUM PUDDING— Mrs. B. M. Sims. 1 cup ground fat salt pork, 1 heaping cup chopped raisins, 1 cup New Orleans molasses, 2 scant teaspoons soda, 1% cups milk, 1 tea- spoon powdered cloves, 4 cups flour. Steam 3 hrs. Sauce that Goes With This Pudding. Cream together a half cup butter, a heaping teasiKion flour, a beaten, egg, scant cup sugar, pour slowly into this while stirring nearly a pt. of boiling water. When creamed add the juice and grated rindl of 1 lemon. ORANGE MARAMLADE PUDDING— Mrs. Chas. Christensen. ,^ 1 cup orange maramlade, 1 cup suet chopped fine, 2 cups dried bread crumbs, % cup sweet milk, 1 egg, 1 teaspoon soda dissolved in hot PUDDINGS 111 ■water; steaaa 3 hrs. Sauce: — 1 large cup bar sugar, yolks of 2 eggs, % cup butter beaten to a cream, warm over teakettle, stirring con- stantly, but do not cook It. When reaidy to serve add whites beaten thoiroughly. Flavor with brandy. VE3ET.»BLE PUDDINGr-Mrs. A. F. Pacheca. 1 cup each of flour, chopped suet, raisins, currants, grated carrot, grated potatoes, 1 wineglass brandy, 1 taiblespoon cold water; i^ tea- spoon each of cinnamon, nutmeg, cloves and allspice, 2 teaspoons bak' ing powder; boil 3 hrs. and serve with brandy sauce. CARROT PUDDING— Miss O. A. Gordon. Cream 1 tablespoon of butter, with 1 cup of brown sugar, then add 1 egg beaten very light, % cup milk, 1 cup grated carrot, 1 teaspoon each of cinramon, allspice, carbonate of soda, J^ a nutmeg, % tea- spoon cloves, 1 cup bread crumbs, 1 cup of flour, Vz cup raisins, % cup currants, 2 tablespoons citron; dredge raisins and currants with a little of the flour used; add salt, stir the whole very hard; put in a buttered mold an^ steam 3 hrs. Sauce: — Cream % cup of butter with 1 cup of powdered sugar, flavor with sherry, 1 egg beaten with sugar and butter. DATE PUDDlN'i— Mrs. S. P. Morehead. 1% lbs. dates (seeded), % tb. suet, % lb. bread crumbs, 10 tablespoons sugar, 2 tablespoons b.andy, salt and nutmeg. Mix well with the hands like breadi. Put in a buttered -mold and lay a cloth over the top before putting on the cover. Boil 4 hrs. PORTLAND PUDDING — Mrs. Thos. S. Bonneau. 1 cup beef suet chopped fine, % cup sugar, % cup molasses, 1 cup sour milk, 1 cup chopped raisins, 3 cups flour, 1 teaspoon saleratus oi soda, 1 egg-nutmeg and cloves, or cinnamon. Steam in a well greased 2-qt. basin 3 hrs. Sauce:— iBeat 1 egg, % cup sugar, 2 tablespoons butter in 1 dish; take 1 pt. water and stir a heaping tablespoon of flour in, boil and if lumpy strain, then pour over sugar, butter and eggs and set to cool. GRAHAM PUDDING — Mrs. F. L. Wheeler, Berkeley. 1% cups graham flour, % cup melted butter, % cup molasses, % cup sweet milk, 1 egg, 1 teaspoon soda, % teaspoon salt, 1 cup faisins stonedi and chopped, % teaspoon cinnamon, % teaspoon allspice and nutmeg, currants and citron may be added if desired; steam 1% hrs. Serve with hard sauce. FIG PUDDING^-Mrs. Wm. Lichtenberg. % lb. of grated bread, % lb. of best figs, 6 ozs. of suet chopped, 6 ozs. of moist sugar, 1 egg, a little nutmeg, 1 teacup of milk. The figs 112 PUDDINGS and suet must be chopped very fine; mix the bread and suet first, then adid the figs, sugar, and nutmeg, after that the egg and the milk. Put into a basin and boil 4 hrs. Serve with brandy sauce. FIG PUDDING — Mrs. Carter P. Pameroy. % cup of finely chopped suet, 2 cups of stale bread crumbs, 2 eggs well beaten, 1 teaspoon each of cloves, cinnamon, and ginger, a little salt, 1 cup of sugar, % lb. of chopped dried figs. Steam 3 hrs. It is best served! with the wine sauce given with the Ctottage pudding. TROY PUDDING — Mrs. Thos. Menzies, 1 cup of suet, 1 cup of flour, 1 cup of milk, 1 cup of currants, % cup of molasses, 1 teaspoon of baking powder, and a small pinch of salt. Boil for 3 hours. STEAMED NUT PUDDING — Mrs. W. F. Jones. Mix thoroughly together 1 cup chopped walnuts, 1 cup chopped raisins, 1. cup currants, 1 cup New Orleans molasses, % cup brown sugar, 3 eggs, 1 cup chopped suet, 1% cups sour milk; sift 1 teaspoon soda and 1 teaspoon yeast powder wi'li '; cups flour, .% teaspoon each of cinnamon, allspice and cloves. Pour Into a buttered mold that will be about half full to allow for rising. Steam ? hours. SPICE PUDDING— Mrs. A. A. Smith. Put % cup of butter and lard njixed, into a mixing bowl ; add to this 1 cup of sugar, 1 well beaten egg, 1 teaspoon ground cinnajnon, % grated nutmeg, 1 teaspoon each of allspice and cloves; beat all well together. Pour into this i/^ cup of molasses, 1 cup olE cold coffee, and 1 cup of flour with 3 teaspoons of baking powder sifted thoroughly; add enough flour to make a stiff batter; put into this mixture 1 cup of stoned raisins and 1% cups of currants; aJdd flour enough to barely mold with the hands, then turn into a flojired cloth and pin loosely, giving room to swell. Place in boiling water and boil 1 hour. SUET PUDDING— Mrs. R. E. Nell. 1 cup of suet chopped fine, 1 cup of molasses, 1 cup of sour milk, 3 cups of flour, 1 teaspoon soda dissolved in the milk; spice highly, and steam 3 hours. FREE CHURCH PUDDING— Mrs. Thos. Menzies. 1 breakfast cup of beef suet; the same of flour, bread crumbs, raisins or currants; 1 teacup of brown sugar; 1 teacup of milk; 1 teaspoon of soda; % a nutmeg grated. Boil 3 hours. STEAMED FRUIT PUDDING— Mrs. W. F. Jones. 1 cup of sweet milk, 2 tablespoons butter rubbed with 1 cup of sugar, 2 eggs, 3 cups of flour sifted with 3 teaspoons baking powder.

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