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“This is an old recipe that was always made for the Christmas and Thanksgiving dinners by my Grandmother Elsner or Great-Grandmother Putnam. They made either a vinegar sauce or lemon sauce to spoon over the pudding.”
3hrs 20mins

Ingredients Nutrition


  1. Gradually add sugar to beaten eggs.
  2. Add suet, raisins, apples, vanilla and flour (sifted with salt and soda).
  3. Note: This should read 1 cup white sugar or 1 cup brown sugar.
  4. Steam 3 hours.
  5. To Steam: Place pudding in well oiled 1 1/2 quart mold, fill 2/3 full. Cover with lid of mold or 2 thicknesses of waxed paper securly tied. Cook in a covered steamer, over boiling water or on a rack in a covered kettle of boiling water. The water should be half the depth of the mold. Add more boiling water as needed.
  6. This was served with either a lemon sauce or a vinegar sauce.
  7. ENJOY!

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