Title: Suet or Carrot Pudding
Categories: Vegetable Penn
Yield: 1 Servings
| 2 | c | Carrot, cooked, mashed |
| 1 | c | Molasses |
| 1 | ts | Baking soda |
| 1/4 | c | Water, hot |
| 1/4 | ts | Salt |
| 1 | ts | Allspice |
| 1 | ts | Nutmeg |
| 1/2 | c | Raisins |
| 1/2 | c | Citron, chopped |
| 1 | c | Suet, chopped |
| 1 | | Egg |
| | | *dissolved in: |
| 2 | tb | Brown sugar |
| 1/2 | | Lemon, grated rind of |
| 1 | ts | Cinnamon |
| 1 | ts | Cloves |
| 1/2 | c | Currants |
| 1/2 | c | Flour |
Mix all the ingredients together, adding the dissolved baking soda last.
Put into a buttered mold and steam for 3 hours. (May need to use extra
flour to thicken the batter). Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.