Reference > Farmer's Cookbook > HOT PUDDINGS > French Fruit Pudding
  Hunters’ Pudding Fig Pudding I  
CONTENTS · BIBLIOGRAPHIC RECORD

French Fruit Pudding

1 cup finely chopped suet
1/2 teaspoon clove
1 cup molasses
1/2 teaspoon salt
1 cup sour milk
11/4 cups raisins, seeded and chopped
11/2 teaspoons soda

1 teaspoon cinnamon
3/4 cup currants
23/4 cups flour

Mrs. Carrie M. Dearborn

Add molasses and sour milk to suet; add two cups flour mixed and sifted with soda, salt, and spices; add fruit mixed with remaining flour. Turn into buttered mould, cover, and steam four hours. Serve with Sterling Sauce.


CONTENTS · BIBLIOGRAPHIC RECORD
  Hunters’ Pudding Fig Pudding I  
 
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