Reference > Farmer's Cookbook > HOT PUDDINGS > Thanksgiving Pudding II
  Thanksgiving Pudding I Hunters’ Pudding  

Thanksgiving Pudding II

1/3 cup suet
1/2 teaspoon grated nutmeg
1/2 lb. figs, finely chopped
1/2 cup English walnut meats
21/2 cups stale bread crumbs
1/2 cup raisins, seeded and cut in pieces
3/4 cup milk
1 cup brown sugar
2 tablespoons flour
1 teaspoon salt
4 eggs
3/4 teaspoon cinnamon
2 teaspoons baking powder

Chop suet and work with the hand until creamy, then add figs. Soak bread crumbs in milk, add eggs well beaten, sugar, salt, and spices. Combine mixtures, add nut meats and raisins dredged with flour. Sprinkle over baking powder and beat thoroughly. Turn into a buttered mould, steam three hours, and serve with Yellow Sauce II , flavored with brandy.

  Thanksgiving Pudding I Hunters’ Pudding  

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