Sunday, November 25, 2012

Puddings: Thanksgiving Pudding

Here is an old pudding to share. The recipe is for a baked pudding rather than the traditional, moist steamed puddings often served during the holidays, called Thanksgiving Pudding.


It's from Practical Cooking and Serving from 1902. It was written by Janet McKenzie Hill.

Thanksgiving Pudding
1 1/2 cups of cracker-crumbs
1 cup of sugar
1/2 a cup of molasses
1/2 a teaspoonful of salt
1/2 a teaspoonful of mace
1/2 a teaspoonful of cinnamon
1 pound of raisins
6 eggs
5 cups of milk
1/4 a cup of butter
Scald the milk and pour over the cracker-crumbs and butter; let stand a few moments, then ad the molasses and spices, the eggs beaten with the sugar, and the raisins stoned. Bake in a moderate oven about four hours. Stir several times during the first hour, to keep the raisins from settling to the bottom of the dish.


Renee Shelton, Creator of PastrySampler.com



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