| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Dutch |
Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Suet, finely chopped |
| 1 |
c |
Sugar |
| 2 |
c |
Bread crumbs, soft |
| 1 |
c |
Flour |
| 2 |
|
Egg, well beaten |
| 1 |
c |
Milk |
| 1/4 |
c |
Orange juice |
| 1 |
ts |
Cloves |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Mace |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Soda |
| 1 |
c |
Raisins |
| 1 |
c |
Currants |
| 1/2 |
c |
Nuts, chopped |
| 1/4 |
c |
Orange rind, finely chopped |
| 1/4 |
c |
Lemon rind, finely chopped |
INSTRUCTIONS
Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift
together all the dry ingredients. Combine the raisins, currants, nuts and
fruit peel and sprinkle with 1/2 cup of the sifted dry ingredients. Add
oraange juice to suet mixture; then add the milk and rest of dry
ingredients alternately. Mix thoroughly. Stir in the fruits. Fill greased
pudding molds about 1/2 full; cover tightly and steam for 3 hours. Serve
with any desired pudding sauce.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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