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Steamed Suet Pudding - 1894 Style


From a 19th century recipe for steamed suet pudding


  • 1 cup suet (chopped fine)
  • 1 cup sugar
  • 1 cup milk
  • 1 cup chopped raisins
  • 3 cups flour
  • 2 teaspoons baking powder
  • salt
  • spice to taste
  • 1 cup sugar
  • 1/2 cup butter
  • 1 Tablespoon water
  • 1 egg, separated
  • pinch of salt
  • lemon to taste


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 lemon.


Recipes 1894 Style |Puddings 1894 Style

Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.

The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.

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