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1800s Cooking Tips and Recipes

Nuremberg Pudding Three cups of flour, two-thirds of a cup of suet chopped fine, one cup of molasses, one cup of stoned raisins, one cup of sour milk and one teaspoon of soda in the milk. Mix well, and put into a buttered tin basin, then into a steamer, and steam for three hours. When done, you can try it by running a straw through it. Set it into a hot oven for five or ten minutes.

The Willimantic Chronicle, Willimantic, Connecticut, June 9, 1880


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