Burlington Vermont 1875

June 3rd 1875

Suet Pudding

1 cup sugar

1 cup suit – chopped fine

1 cup sweet milk

1 cup raisins

Three cups flour

1 teaspoon soda

2 eggs

Steam 1 hour

Sauce

1 cup sugar

½ cup butter beaten to a cream

Add 1 beaten egg & 1 teaspoon flour.  Just before sending to table add ¾ cup boiling water, boil it until done

Ulark

Check out my other postings all about puddings from around Great Britain in the 1800’s and others.

https://kitchenrecipetreasures.com/?s=Brittan+puddings

Suet – It is the hard, raw fat from beef or mutton found around the kidneys and loins.  The high smoke point and fast melting temperature makes it perfect for deep frying and pastry making.  After rendering into tallow, it is used in cooking and baking such things as the traditional English Christmas pudding.  The long process of rendering it down to tallow, involves melting and simmering several times, cooling it down all to refine the suet to a usable state.  Suet requires refrigeration if it to be stored for any length of time.

Do not confuse suet with all fat from the animals it can only be found around the heart and kidneys of cattle and sheep.  Nor should it be confused with drippings, which is the melted fats in the pan when cooking the meat.

Pre-packaged suet that can be found today in the markets is mixed with flour and dehydrated to make it stable at room temperature. Some care is needed to use this for the old recipes, the proportions of flour to fat will alter the stated recipe.  Fresh suet can be bought in markets and must be coarsely grated to use; then must be refrigerated prior to use and used within a few days of buying it.

Avondale Pennsylvania 1912

June 3rd 1912

Frozen Salad

2 cakes Phila. Cream cheese

1 tablespoon of vinegar

1 tablespoon of sugar

1 tablespoon of mayonnaise, mix together.

1 large can of white grapes

Drain juice off.

1 medium can of crushed pineapple.

1 pt. of double cream

Will serve about 12 people

DAILY RECIPES BY CALENDAR

As an ongoing feature here, I will add to this each day the recipes out of several books I have that are dated or from calendar books

I have three right off the bat that are calendars, one from 1875, one from the early 1900’s and one from the 1930’s to 40’s. 

A small leather covered calendar book from Burlington Vermont dated 1875.  It has all kinds of lovely handwritten dessert recipes; the front of the book has an overview of each month and a predictive weather chart, the difference of tie between Boston and New York, the value of gold and silver at the time and other interesting things like rates of postage. 

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes. https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563