The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Hot Puddings › Bangor Pudding

Bangor Pudding

11½ cups cracker crumbs Boiling water 2 cups milk 1½ cup molasses 1 egg 1 cup raisins Moisten cracker crumbs with boiling water, and let stand until cool. Add milk, molasses, egg slightly beaten, and raisins seeded and cut in pieces. Turn into a buttered pudding mould, and steam eight hours. Let stand in mould to cool. Serve cold with Cream Sauce II.

Read next

← Butter (Remove crusts from bread)Steamed Lemon Pudding →