Puddings in 1920

Boston Sunday Post, Boston, Massachusetts Aug 01, 1920, page 76

Brown Pudding

Two-thirds cup bread crumbs, 2-3 cup flour, 2-3 cup finely chopped suet, 2-3 cup sugar, 2-3 cup dark-colored jam–plum or raspberry; 2-3 cup milk, 2 eggs, 2 teaspoons baking powder, 1 teaspoon salt. Mix dry ingredients first, add the jam and moisten with milk and beaten eggs. Turn into a greased mould and steam two hours. Serve with a hard or liquid sauce.

Citron Pudding

Take 1-2 pint of cream, add 1 tablespoonful of flour, 2 ounces of white sugar and a little grated nutmeg. Mix all the ingredients together with the well-beaten yolks of 3 eggs. Cut 2 ounces of citron into thin slices, place pieces of it in small buttered moulds or cups, fill them with the mixture and bake until the pudding assumes a light brown color.

Fig Pudding

Chop up 3-4 of a pound of figs with 1-4 pound of beef suet and 5 ounces of grated bread, 1-2 pound of sugar, 2 eggs and a large cup of milk. Pour these ingredients, after being well mixed, into a buttered mould and boil for two hours.

Prune Pudding

Two cups flour, 1 teaspoon salt, 5 teaspoons baking powder, milk to make a soft dough, 4 teaspoons shortening, 1-2 cup brown sugar, 1-8 teaspoon cinnamon, 1 cup chopped prunes; make a biscuit dough, roll out thin and line a greased pan with it; butter upper side of dough, cover with prunes, sugar and cinnamon; bake; serve hot with thin custard sauce.

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