| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats, Dairy |
|
Chuck wagon, Puddings |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
c |
Dried fruit such as raisins |
| 1 |
tb |
Baking soda |
| 1 |
c |
Bread crumbs |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground nutmeg |
| 1 |
c |
Ground beef suet |
| 1 |
c |
Canned milk |
| 1 |
c |
Molasses |
INSTRUCTIONS
Mix dry ingredients together. Add suet and mix well. Stir in milk and
molasses until well mixed. Pour mixture into a cloth sack and tie with a
string. Place in a large pot of boiling water, cover and boil gently for 2
hours. Serve warm with sweetened canned milk or cream if available.
NOTES: When the coosie wanted to return a favor to a cowhand who had
brought in some dry firewood (or cow chips) off the range, or if there was
a special occasion, he would make this boiled suet pudding. He would add
raisins or dried apples if available. Some sources say it got its name
because it was so difficult to make and others because it was so good.
There was a cowboy named Zack, That wanted a wife in his shack, He said he
didn't care about looks, Just as long as she cooks, Good
Son-of-a-gun-in-a-sack!
Posted to recipelu-digest Volume 01 Number 262 by James and Susan Kirkland
<kirkland@gj.net> on Nov 16, 1997
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