Webster Pudding

Ingredients

• One cup molasses
• one cup milk
• one cup suet
• one-half cup brandy, or wine if you like
• one teaspoon saleratus
• one teaspoon cloves
• one teaspoon cinnamon
• one-half nutmeg
• two cups currants
• one teaspoon salt

Method

1. 1

   Mix all ingredients to a soft consistency like pound cake.

2. 2

   Steam for two hours and serve with hard sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new home cook book (1896), page 79. The excerpt below is the record exactly as published.

one-half nutmeg ; bake in a pie tin ; serve with pudding sauee. DANDY JACK. Mrs. Benham. One pint milk, yolks of three eggs, two heaping table- spoons corn starch, one-half cup sugar ; flavor as you like ; for top, the whites of the eggs and a little sugar. PEETTY PUDDING. Mrs. Charles Bradbury. One tablespoon flour wet with one-half cup of cold milk, the yolks of three eggs beaten, one small cup sugar ; mix these together ; put one quart of milk in a kettle and set it in boiling water ; when the milk is at the boil- ing point, stir in the above mixture with vanilla or rose flavoring; stir till it begins to thicken, then take it off and let it cool a little ; pour it into a pudding dish or cups ; then beat the whites of the eggs to a stiff froth, add a teaspoon of fine white sugar, and drop it on the top of the custard in rounds about as large as an egg ; put a small spoon of currant or other tart jelly on the middle of each round ; serve cold. 13 194 THE HOME COOK BOOK. WEBSTER PUDDING. Mrs. O. L. Wheelock. One cup molasses, one cup milk, one cup suet, one- half cup brandy, or wine if you like, one teaspoon sale- ratus, one teaspoon cloves, one teaspoon cinnamon, one- half nutmeg, two cups currants, one teaspoon salt ; m.ix as soft as pound cake, and steam it two hours. Serve with hard sauce. SPONGE PUDDING. Mrs. Ada Sturtevant, Delaware, Wis. One-half cup of butter, or one cup of chopped suet, one-third cup molasses, one-half cup wine, one-half cup sweet milk, three cups flour, one teaspoon soda, raisins and such spices as you prefer, about one-half spoon of each ; dried cherries are nice instead of raisins, or it is good without any fruit ; steam two hours and serve hot with sauce. POUND CAKE PUDDING. Mrs. E. L. Nichols. One cup sugar, one-half of butter, rub to a cream, add one cup of milk, three eggs, the yolks and whites beaten separately, one teaspoon of soda in the milk, two tea- spoons of cream tartar in the flour ; fruit ; bake or steam an hour. EOME PUDDING. Mrs. M. J. Woodworth. Eight good sized apples stewed and strained, the yolks VALUABLE RECIPES. 195 five eggs, one-quarter pound of butter, one lemon chopped fine, one-half pound sugar, one gill of cream ; put a thin paste on a plate, as for custard pie, and bake. ASTOR HOUSE PUDDING. Mrs. Lamkin. Two-thirds of a cup of rice, three pints of milk, one cup of sugar, a little salt, a piece of butter one-half the size of an egg; let it come to a boil ; bake one and one- half hours in a slow oven. BATTER PUDDING. Mrs. H. L. Bristol. One pint of milk, four eggs, the yolks and whites beaten separately, ten tablespoons of sifted flour, a little salt ; beat in the whites of the eggs the last thing before baking ; bake half an hour. BAKED BATTEPi PUDDING. One quart of sweet milk, seven tablespoons of flour (heaping), six eggs well beaten (whites separated), one tablespoon brandy ; put the whites of the eggs in the last thing, and bake half an hour. Serve with brandy sauce. STEAMED BATTEE PUDDING. Mrs. M. G. Hubbell, Cornton, 111. Two eggs to two teacups of sour milk, two teaspoons saleratus and salt ; stir very thick or it will be heavy ; then add any fruit you wish ; steam two hours ; eaten with sweetened cream. 196 THE HOME COOK BOOK. STEAMED BATTER PUDDING. Mrs. L. H. Davis. Two eggs and one tablespoon of sugar beaten together, one cup of milk, two cups flour, one tablespoon melted butter, half teaspoon soda, one teaspoon cream tartar; beat well, and pour the batter over either sliced apples or peaches, and steam one hour and a quarter ; this will fill a three pint basin. Serve with hot sauce. BATTER PUDDING. One quart of milk, twelve tablespoons of flour, nine eggs, a teaspoon of salt ; beat the yolks thoroughly ; stir in the flour and add the milk slowly ; beat the whites of the eggs to a froth, and add the last thing ; put in a tin pudding mould, having a tight cover, and boil two hours ; the mould should not be full as the pudding will swell ; the water must not stop boiling. Eat with liquid sauce. AMHERST PUDDING. Mrs. F. M. Cragin. Three cups of flour, one of suet, one of milk, one of molasses, two of raisins; salt and spice to your taste ; one teaspoon saleratus

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