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Suet Pudding - 1894 Style


From a 19th century recipe for suet pudding


  • 2 cups suet (chopped fine)
  • 2 cups stoned raisins
  • 4 cups flour
  • 2 eggs
  • pinch of salt
  • milk to make a stiff batter
  • 1 cup sugar
  • 1/2 cup water
  • 1 egg youlk
  • 1 teaspoon butter
  • 1 teaspoon flour
  • lemon to taste


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 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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