Mrs. Charles Decker
Two-thirds cup molasses, one egg, two-thirds cup warm water, half teaspoon soda, a little baking powder, one scant cup of flour, cinnamon, cloves and nutmeg, one cup raisins or currants. Pour into buttered cups and steam half or three fourths hour.
Sauce - Two cups sugar, butter size of egg, tablespoon flour, one and a half cups hot water. Cook until it thickens.
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The Plymouth Cook Book
A while back, I bought a very old cookbook at a garage sale. It is chock full of recipes from 1906. The recipes may seem a little odd, but remember there were not a lot of households with electricity and refrigeration. Lard was used instead of vegetable shortening, and the FDA food pyramid was unheard of. Butter seems to be a major additive as is cream. I hope you enjoy these recipes as I add them to this blog.
The church from 1906 still exists in Lawrence, Kansas - this is a link to their website, PlymouthLawrence
The church from 1906 still exists in Lawrence, Kansas - this is a link to their website, PlymouthLawrence
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- Missouri
- Tired and middle aged, broken in bits and put back in pieces. Hoping someday to be restored and have a new paint job with all the rust spots removed. May take a bit of spackle!!
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I came often and saw no update. I love this brown pudding. Have you tried it? We don;t get molasses easily here. I wonder if I can dissolve jaggery in water. :)
ReplyDeleteMolasses is like very syrupy disolved jaggery, you might boil it a little bit to thicken it up or add just a little water!
ReplyDeleteIt is similar to a syrup here called sorghum which is made from the sorghum plant instead of sugar cane.
I will try and add more recipes, I have been lazy!
I have made this (using molasses and dried currants) and it is very good!!