Dessert
Suet pudding
Suet pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including slightly warm and stir together one cupful of molasses and one of suet, freed from s.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Slightly warm and stir together one cupful of molasses and one of suet, freed from strings and powdered.
- Have ready a cupful of seeded and minced raisins and two even cupfuls of flour, sifted with one even teaspoonful of soda and a saltspoonful of salt.
- Beat two eggs light, add to the warmed mixture, season with mace and cinnamon, put in the flour, lastly the fruit.
- Pour into a buttered mold and steam nearly three hours.
Historical transcription
Source method
- 1
Slightly warm and stir together one cupful of molasses and one of suet, freed from strings and powdered. Have ready a cupful of seeded and minced raisins and two even cupfuls of flour, sifted with one even teaspoonful of soda and a saltspoonful of salt. Beat two eggs light, add to the warmed mixture, season with mace and cinnamon, put in the flour, lastly the fruit. Pour into a buttered mold and steam nearly three hours.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.