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Steamed Bread Pudding
One quart of light bread dough, two-thirds of a cup of chopped suet, one cupful chopped raisins; steam in a buttered pan with a tube in the center, about one hour. Serve with a rich sauce.
Four hundred recipes from Auburn, New York, 1881 — the oldest cookbook here, and the only one written by a woman for herself.
Home › Dessert › Steamed Bread Pudding
One quart of light bread dough, two-thirds of a cup of chopped suet, one cupful chopped raisins; steam in a buttered pan with a tube in the center, about one hour. Serve with a rich sauce.