White Suet Pudding

Ingredients

• Suet, 1½ cups.
• Baking powder, ½ teaspoon.
• Flour, 2 cups.
• Egg, 1.
• Salt, 1 teaspoon.
• Milk.

Method

1. 1

   Chop suet, and add remaining ingredients in order given, with milk enough to make a stiff batter.

2. 2

   Butter the top part of a 2 quart double boiler and steam pudding over hot water for 2 hours.

3. 3

   Or tie in a pudding cloth and boil for 2 hours.

4. 4

   Serve piping hot with butter and brown sugar.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 44. The excerpt below is the record exactly as published.

suet, 1 cup. Soda. 1 teaspoon. Dates, 1 pound. Salt, "% teaspoon. English walnut meats, 1 pound Sugar, 2-3 cup. Flour. Mix ingredients in order given, chopping suet, dates and nul meats. Add flour enough to make a stiff batter. Steam 2 or 3 hours. May be kept well and re-steamed at any time. Serve with whipped cream or the following sauce: Sugar, 1 cup. Butter. 2-3 cup. Flour, 1 tablespoon. Water. Lemon extract. Mix sugar and flour with melted butter ;md ;idd ;i little water. Bring to a boil and add more water till of riirht consistency. Flavor and serve hot. 100 DESSERTS. WHITE SUET PUDDING. Suet, V/2 cups. Baking- powder, i/> teaspoon. Flour, 2 cups. Egg, 1. Salt, 1 teaspoon. Milk. Chop suet, and add remaining ingredients in order given, with milk enough to make a stiff batter. Butter the top part of a 2 quart double boiler and steam pudding over hot water for 2 hours. Or tie in a pudding cloth and boil for 2 hours. Serve piping hot with butter and brown sugar. Mrs. R. H. U., Brookline. STEAMED CHOCOLATE PUDDING. ^ Eggs, 2. Flour, 2 cups. Sugar, 1 cup. Baking powder, 2 teaspoons. Unsweetened chocolate, 2 Melted butter, 2 tablespoons. squares. Milk, 1 cup. Salt, a pinch. Melt the chocolate and add it to the well beaten eggs and sugar. Add milk and flour sifted with the baking powder and salt. Last of all beat in melted butter. Steam for 2 hours. Serve with the following sauce: Egg, 1. Milk, 14 cup. Sugar, 1 cup. Heavy cream, y2 pint. Flavoring. Beat egg very light, add sugar and stir in milk. Whip the cream and beat into first mixture, then flavor to taste. CRANBERRY PUDDING. Cooked cranberries, 1 quart. Orange juice, y2 cup. Dry bread crumbs, 1 quart. Grated orange rind. Sugar, 2 cups. Butter, 2 tablespoons. Butter a pudding dish and put into it a layer of crumbs, then one of berries and one of sugar, continuing until the dish is full and having a layer of crumbs on top ; pour over the pudding the orange juice and sprinkle with bits of orange peel and small pieces of butter; cover the pudding and bake for 30 minutes, then re- move the cover and let the pudding brown ; serve with either hard or liquid sauce. DESSERTS. 1U1 APPLE BATTER PUDDING. Apples. 6. Milk, 1 pint. Sugar. Eggs, 3. Butter. Sugar, 1 tablespoon. Cinnamon. Salt, yz teaspoon. Lemon, 1. Flour, 2 cups. Baking powder, 2 teaspoons

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