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A traditional southern pudding recipe. The source of this recipe is the Kentucky Receipt Book, published in 1903. The author is Mary Harris Frazer. It would have been familiar to the early residents of Old Louisville |
Suet Pudding. (1)
Take 1 cup of suet chopped fine, 1 cup of New Orleans molasses, 1 cup of chopped raisins, 1 cup sour milk, 1 teaspoon soda, dissolved in a little warm water, 1 teaspoon ground cloves, 1 teaspoon cinnamon ½ nutmeg grated, 3 cups flour, 2 eggs. Mix as you would cake, a little more flour may be added if too soft. Put in greased mold and steam 3 hours.
Suet Pudding. (2)
Two coffee cups of flour, 1 coffee cup of bread crumbs, 1 cup of suet, 1 cup of New Orleans molasses, 1 cup of sour milk, 1 cup of raisins, 1 cup of currants, ½ cup of citron, 1 teaspoon soda, ½ a nutmeg grated, 1 teaspoon ground cloves, 1 teaspoon of cinnamon, 2 eggs beaten separately. Chop suet and fruit fine; add milk and molasses; stir well, then flour, bread crumbs and spices, and the grated rind and juice of 1 orange. Stir in soda dissolved in a little warm water, put in a greased mold, steam 3 hours, when done set in stove on tin plate for 5 minutes. Sauce for above: One pint of granulated sugar, 1 teacup of butter, white of 1 egg, 1 large wine glass of whisky or brandy. Cream butter, then add sugar. When ready to serve add the white beaten to a froth and the whisky.
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