Boiled Currant Pudding Recipe
Fourteen ounces flour, seven ounces suet, seven ounces currants, and a little milk. Have the currants washed and dried, mixed with finely minced suet and flour. Moisten the whole with sufficient milk to form a stiff batter. Place in a floured cloth and plunge into boiling water (Use Caution!!). Boil four hours and serve with butter and sugar.
FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
Showing posts with label boiled currant puddint. Show all posts
Showing posts with label boiled currant puddint. Show all posts
Monday, November 10, 2008
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