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Polly Wog Recipe

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This recipe for Polly Wog, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Scarborough, grandmother of Lynn Helton
Added: Wednesday, August 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick of butter, softened
6 eggs
1/2 cup milk, whole
4 - 5 cups self-rising flour
1 tsp. vanilla 3/4 box raisins
1 tsp. nutmeg

Sauce:
3 cups sugar
2 sticks butter, real
1 cup water
2 tsp. nutmeg
1 tsp. vanilla

Directions:
Directions:
Make a sack out of unbleached cotton or thick sugar sack about 12" long and 5" wide; leave top of sack open.

Melt butter, add sugar, eggs, milk, nutmeg, vanilla. Stir in flour & make a real stiff batter. Last stir in raisins.

Spoon the thick batter into sack & tie real tight with twine string, about 2" above dough batter so it will have room to rise.

Have pot of boiling water going ( about the size of a seven qt. canner) Drop the sack into pot. Keep lifting sack up so it wont settle to the bottom of the pot. The sack of dough will start floating in a min. or 2. Boil fast for about 2 hrs. When dough has expanded & filled the sack, lift sack from pot, rip open and remove pudding cake from sack while still hot.

Sauce:
Put all ingredients in pot and boil to a syrup.

Personal Notes:
Personal Notes:
When ready to serve pudding cake, slice 1" round pieces and add hot sauce to each slice

 

 

 

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