Other Recipes from GermanThe Many Uses Of Stale Bread
Croutons And Crumbs
"german" Egg Bread
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls
SUET PUDDING(German) - (Pennsylvania Germans)
1 cup suet, chopped fine.
1 cup sugar.
1 cup sweet milk.
1 teaspoonful cinnamon.
1 cup raisins.
1 cup currants.
3 cups flour sifted with 2 teaspoonfuls baking powder.
Steam 2-1/2 hours, then place in oven two or three minutes. This
quantity will partly fill three empty 1-pound baking powder cans;
allowing room to swell. These puddings are equally as good as when
freshly prepared if placed in a steamer a short time before serving
until heated through.
BAKED SUET PUDDING.Mix one pint of water, six ounces of flour, three of shred suet, and
two or three beaten eggs; sweeten to taste. Add raisins or currants if
approved, and bake in a brick oven.
SUET PUDDING WITH PEARSTake half a pound of suet and chop it to a powder. Soak a loaf of stale
bread, squeeze out the water and add to the suet. Work bread and suet
well with your hands and add two eggs, one cup of sugar, one teaspoon,
of salt, allspice, cloves, cinnamon and grated peel of a lemon. Add
flour enough to work into a huge ball; sift two teaspoons of
baking-powder in flour. Pare about half a peck of cooking pears and cut
in halves, leaving the stems on. Lay half the pears in a large kettle,
put the pudding in centre of the pears, and lay the rest of the pears
all around. Add sugar, sliced lemon, a few cloves, some cinnamon bark
and three tablespoons of syrup. Fill up with cold water and boil half an
hour on top of stove. Then bake for at least three hours, adding water
SAUCE FOR SUET PUDDING.One cup of pulverized sugar and 1 large tablespoonful of butter
creamed together. One teaspoonful of vanilla. Add one whole egg or the
yolks of two eggs, or the whites of two eggs, whichever you happen to
SUET PUDDING1 lb. Flour--2d.
8 or 10 oz. Suet
1/4 teaspoonful Salt
1/2 pint Water
2 Cold Potatoes--3d.
Time--Two Hours and a Half.
Sift the flour and salt into a basin, mash the potatoes or rub them
through a sieve, and stir them in. Shred the suet finely and mix in
thoroughly with a knife; make into rather a stiff paste with the water,
dip a pudding cloth into boiling water. Put the pudding into the
centre, and tie up tightly. Plunge into boiling water and boil steadily
for two hours; turn out of the cloth carefully into a hot dish, and
serve. This pudding is delicious with roast meat, or it may be served
as a sweet; jam sauce is nice poured round it. A recipe for this will
be found elsewhere.
SUET PUDDING. MRS. FRED. SHAEFFER.One cup of molasses, one cup of sweet milk, one cup of suet (chopped
fine), or a half cup of butter, one cup of raisins, half cup of
currants, two and a half cups of flour, and a teaspoon of soda; mix
well; add a pinch of salt, one teaspoonful allspice, and one teaspoon
of cinnamon. Steam two hours.
SUET PUDDING. MRS. WILDBAHN.One cup of suet (chopped fine), one cup molasses, one cup raisins
(seeded), one cup sweet milk, three cups flour, one large teaspoon
soda, a little salt; mix, and steam three and one-half to four hours.
Serve with drawn butter sauce.
STEAMED SUET PUDDING. MRS. R. H. JOHNSON AND MRS. J. C. WALTER.One cup of suet (chopped fine), one cup of sugar, one cup milk, one
cup chopped raisins, three cups flour, with two teaspoonfuls baking
powder, a little salt; spice to taste; mix, and steam three hours.
SAUCE.--One cup of sugar, one-half cup of butter (beaten to a cream),
one tablespoonful of water, the yolk of one egg; heat to a scald; add
the white of egg, well beaten, with a pinch of salt. Flavor with
SUET PUDDING. MRS. C. C. CAMPBELL.Two cups or suet (chopped fine), two cups of stoned raisins, four cups
flour, two eggs, a pinch of salt, milk enough to make a stiff batter;
put in a pudding bag, and boil three hours.
SAUCE FOR PUDDING.--One cup of sugar, one half cup water, yolk of one
egg, one teaspoonful butter, one teaspoonful flour. Flavor with
SUET PUDDING. MRS. P. O. SHARPLESS.One and a half cups suet, chopped very fine and mixed thoroughly with
three cups of flour; one tablespoonful of cinnamon, one cup molasses
or sugar, and one cup sour milk. If sugar is used, mix with the flour
and suet; if molasses, mix with the sour milk, to which add one
rounded teaspoonful of soda. Add, at the last, one large cupful of
seeded raisins and one-half cup currants. Steam at least two hours.
SUET PUDDING1 cup flour
2 teaspoons Dr. Price's Baking Powder
1/2 cup sugar
1/8 teaspoon salt
1/2 cup milk
2 tablespoons shortening
Sift together flour, baking powder, sugar and salt; add milk, beaten
egg and melted shortening; beat 2 minutes. Pour into greased shallow
pan and bake in hot oven about 20 minutes. Serve with lemon, chocolate
or other sauce.
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