Reference > Farmer's Cookbook > HOT PUDDINGS > Thanksgiving Pudding I
  Suet Pudding Thanksgiving Pudding II  
CONTENTS · BIBLIOGRAPHIC RECORD

Thanksgiving Pudding I

4 cups scalded milk
1/3 cup melted butter
11/4 cups rolled crackers
1/2 grated nutmeg
1 cup sugar
1 teaspoon salt
4 eggs
11/2 cups raisins

Pour milk over crackers and let stand until cool; add sugar, eggs slightly beaten, nutmeg, salt, and butter; parboil raisins until soft, by cooking in boiling water to cover; seed, and add to mixture; turn into buttered pudding-dish and bake slowly two and one-half hours, stirring after first half-hour to prevent raisins from settling; serve with Brandy Sauce.


CONTENTS · BIBLIOGRAPHIC RECORD
  Suet Pudding Thanksgiving Pudding II  
 
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