Great Grandmother Boley's Steamed Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 loaves dried bread, ground
2 quarts large carrots, (can use more)
6 lbs ground suet
1 can cinnamon (2 oz)
1/2 can cloves
1/2 can nutmeg
1 c dark molasses
15 pounds raisins (1/2 white, 1/2 dark)
3 dozen eggs
2 lbs chopped walnuts
10 lbs sugar
1 lb baking powder
3 rounded tsp baking soda
16 c flour
1 1/2 c lemon peel (candied cherries, etc.)
1 quart water
1 gallon apple cider
salt to taste 1 quart
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Directions: |
Directions:Mix dry ingredients together. Add lemon peel and nuts. Mix well together. Mix liquids together and add to dry mixture. Mix well. Fill clean quart jars 2/3 full. Steam for 4 hours.
Sauce for over the top of each serving:
1/2 c sugar
1 rounded Tbsp flour
1 c boiling water
Mix flour and sugar. Add to boiling water and cook until thickened. Add 1/3 square butter, 2-3 dashes nutmeg, salt to taste, 2 drops vanilla. Then add milk. |
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Number Of
Servings: |
Number Of
Servings:40 quarts |
Personal
Notes: |
Personal
Notes: This recipe was obtained from Uncle Bruce in 1985. Mom (Jeane) would make it every year in the fall when we lived in Renton. She would deliver it to ward families for a Christmas present. One year, the neighbor boy had beads in his pocket that fell into the pudding when he bent over to mix the pudding. So we spent time trying to retrieve the beads. The large quantity in this recipe is mostly due to that fact that she ran a boarding house and had to feed many mouths.
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