Vintage Christmas pudding recipe

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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Thursday will be Christmas Eve, so I am posting Vintage Recipe early in hopes to make it easier on all our busy Christmas schedules, but feel free to link anytime during the week.

Next Thursday will be New Year's Eve, so I will do the same.

Wishing you and yours a very Merry Christmas!

Uploaded to Flickr by Douglas Coulter

Vintage Christmas Pudding Recipe
1 cup ground suet
1 cup molasses
1 cup milk
3 1/2 cups flour
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon cinnamon
1/4 teaspoon cloves
1 cup raisins
1/2 cup currants
1/2 cup finely chopped citron

Combine suet, molasses, and milk. Sift flour. Measure. Reserve 1/3 cup for dredging the fruits. Sift remainder of flour with salt, spices, cream of tartar, and baking soda. Combine with first mixture. Add dredged fruits. Mix thoroughly. Fill well-oiled 1-pound cans 2/3 full. Cover. Steam 3 hours. Serve hot with any desired pudding sauce. 12 servings. Florence Taft Eaton, Concord, Mass.

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