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The 1918 Fanny Farmer Cookbook
Allspice
cups flour
teaspoon cinnamon
teaspoon soda
3
1
1
1
1
1/2 cups raisins
1/2 teaspoons
salt
2
tablespoons flour
Mix same as Suet Pudding. Stone, cut, and flour raisins, and add to mixture. Then steam.
4
9
French Fruit Pudding
cup finely
chopped suet
1
1
/2 teaspoon clove
1
1
cup molasses
1
/2 teaspoon salt
cup sour milk
1
1/4 cups raisins,
seeded and chopped
1
1/2 teaspoons
soda
1
teaspoon
cinnamon
3
/4 cup currants
2
3/4 cups flour
Mrs. Carrie M.
Dearborn
Add molasses and sour milk to suet; add two cups flour mixed and sifted with soda, salt, and
spices; add fruit mixed with remaining flour. Turn into buttered mould, cover, and steam four
hours. Serve with Sterling Sauce.
5
0
Fig Pudding I
3
1
2
oz. beef suet
1
/2 cup milk
/2 lb. figs. finely chopped
eggs
1/3 cups stale bread crumbs
cup sugar
/4 teaspoon salt
2
1
3
Chop suet, and work with the bands until creamy, then add figs. Soak bread crumbs in milk,
add eggs well beaten, sugar, and salt. Combine mixtures, turn into a buttered mould, steam
three
Chapter XXIII − HOT PUDDINGS
461
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