Logo   (Since 1999)
RECIPE SECTION (over 10,000 recipes)


  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   RECIPES   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals & Food Shows  

You are here >  HomeRecipes

 1906 COOKBOOKPUDDINGS & SHORTCAKES 2 >  3 Suet Puddings >



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



Suet Pudding #3

Take 1/2 cup of New Orleans molasses, 1/2 cup of chopped suet, 1/2 cup of raisins cut fine, 1/2 cup of sour milk, 1/2 teaspoonful of soda, 1 cup of flour; mix and steam. Sauce: Take 1 pint of water, 1 cup of sugar, 1 tablespoonful of vinegar, l tablespoonful of cornstarch, a lump of butter, vanilla to flavor; bring to a boil, then let slightly cool. Serve pudding warm with sauce.

Sister Agnes K. Landis, Richland, Pa.

Suet Pudding #4

Take 4 eggs, 1 cup of milk, 1/2 cup of New Orleans molasses, 1/2 cup of suet chopped fine, 1 teaspoonful salt, 2 teaspoonfuls of baking powder in 3 small cups of flour, cloves, cinnamon, nutmeg, and as much citron and raisins as you like. Steam 2 hours. Sauce: 1/2 cup of butter, 2 cups of sugar, 1/2 cup of boiling water, nutmeg or brandy to flavor. Beat well together. Serve hot.

Sister Mary Kinsley, Elkhart, Ind.

Suet Pudding #5

Take 1 cup suet chopped fine, 1 cup sorghum, 1 cup raisins seeded, 1 cup sour milk, 3 cups flour, 1 scant teaspoonful soda, a little salt. Put pudding in bag, steam 3 hours. Dressing: 1 pint water, 1 tablespoonful butter, 1 cup sugar; flavor with cinnamon; thicken with tablespoonful of cornstarch.

Sister C. S. Eisenbise, Sabetha, Kans.

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Culinary Art & Posters