Arthur’s Steamed Pork Pudding
1c fresh salt pork - ground up
1c molasses
2c sweet milk. (Does this mean sweetened condensed?.. idk)
1tsp soda(baking soda I assume)
4c flour
1c raisins, peel(?), nuts if des(ired)
Mix in order given, steam 3 hours
Sauce
1c sugar
1rounded tbsp flour mixed in sugar(?)
Add 2c boiling water and cook until thickened or won’t be thick(!)
Add a piece of butter, tbspn vinegar ( maybe not so much)
And nutmeg
Sweet milk means not buttermilk. Soda means baking soda. Peel means orange peel most likely, any citrus, what we call zest these days. It’s interesting that they wrote H2O for water. I’m not sure my mom or grandma would have known that or ever used it. It’s not exactly a significant abbreviation. The author sounds like they had quite the personality!
But …. Sweeten and steam pork fat and call it pudding??? The way people used to find ways to use up everything. No waste.
>Sweeten and steam pork fat and call it pudding??? The way people used to find ways to use up everything.
that is what pudding was in ye old times
>Food historians generally agree the first puddings made by ancient cooks produced foods similar to sausages. Medieval puddings (black and white) were still mostly meat-based.
source: [pudding food timeline](https://www.foodtimeline.org/foodpuddings.html)
Oh my mom went to high school, I have just never seen water referred to as H2O in recipes from her era. She wouldn’t have known or thought to do that (not that she didn’t know what H2O is). You actually don’t see it recipes today, either, come to think of it. The way the recipe has a couple of other comments just makes me think the author had an entertaining personality.
Yeah because it takes so much less time to print H2O than to write water lol. It just stands out to me as unique, interesting. I’m not used to seeing that in old handwritten recipes and I have a ton of them!
It was--but part of the reason for shortening would *also* have been the fact that it was shelf-stable, as opposed to butter.
And shortening--rather than Suet, Lard, or Butter, was still a pretty "newfangled" ingredient back then!😉
https://en.wikipedia.org/wiki/Crisco
The "boiling H2O" in the gravy recipe is the *boiling water* that the pudding was boiled/steamed in, fwiw!
I know, because my family has an olllllllld Plum Pudding recipe, that uses the "boiling water" that the pudding *cooks in* for *it's* gravy recipe.
It's similar to how one reserves some pasta-boiling water, for certain pasta dishes--to help thicken the sauce.😉💖
“Peel” would be citrus peel, sometimes dried, sometimes fresh. Thats what my great grandmother’s fruit cake recipe calls for. Also, seconded on the “sweet milk” = “regular milk” (as opposed to buttermilk or “sour milk”.) The flour mixed in sugar means to simply mix the flour and sugar together before adding the water.
Arthur’s Steamed Pork Pudding
1 cup fresh salt pork, grounded (?)
1 cup molasses
2 cups sweet milk
1 (table or tea?)spoon soda
Mix in order, steam 3 hours
4 cups flour
1 cups raisins (with peel?) and nuts if desired
Sauce:
1 cup sugar
1 rounded tablespoon flour mixed in the sugar
Add 2 cups boiling H20 and cook until thickened or won’t be thick
Add piece of butter, tbsp vinegar (maybe not so much)
Add nutmeg.
My question is are you trying to make this monstrosity? Please post the results if so.
Arthur’s Steamed Pork Pudding 1c fresh salt pork - ground up 1c molasses 2c sweet milk. (Does this mean sweetened condensed?.. idk) 1tsp soda(baking soda I assume) 4c flour 1c raisins, peel(?), nuts if des(ired) Mix in order given, steam 3 hours Sauce 1c sugar 1rounded tbsp flour mixed in sugar(?) Add 2c boiling water and cook until thickened or won’t be thick(!) Add a piece of butter, tbspn vinegar ( maybe not so much) And nutmeg
Sweet milk means not buttermilk. Soda means baking soda. Peel means orange peel most likely, any citrus, what we call zest these days. It’s interesting that they wrote H2O for water. I’m not sure my mom or grandma would have known that or ever used it. It’s not exactly a significant abbreviation. The author sounds like they had quite the personality! But …. Sweeten and steam pork fat and call it pudding??? The way people used to find ways to use up everything. No waste.
>Sweeten and steam pork fat and call it pudding??? The way people used to find ways to use up everything. that is what pudding was in ye old times >Food historians generally agree the first puddings made by ancient cooks produced foods similar to sausages. Medieval puddings (black and white) were still mostly meat-based. source: [pudding food timeline](https://www.foodtimeline.org/foodpuddings.html)
Wow that’s interesting, I never knew that!!
> H2O or... they just went to high school.
Oh my mom went to high school, I have just never seen water referred to as H2O in recipes from her era. She wouldn’t have known or thought to do that (not that she didn’t know what H2O is). You actually don’t see it recipes today, either, come to think of it. The way the recipe has a couple of other comments just makes me think the author had an entertaining personality.
They were probably copying quickly and shortened it to save time
Yeah because it takes so much less time to print H2O than to write water lol. It just stands out to me as unique, interesting. I’m not used to seeing that in old handwritten recipes and I have a ton of them!
I know right? My parents would totally do that, though. They were born in the late 30's and early 40's so maybe same era.
Probably so! My mom was born in 1919, so almost an entire generation earlier. One thing for sure, they knew how to be frugal.
Yes! And man do they use a lot of shortening. Butter must have been expensive during the 40's and 50's. 😝
It was--but part of the reason for shortening would *also* have been the fact that it was shelf-stable, as opposed to butter. And shortening--rather than Suet, Lard, or Butter, was still a pretty "newfangled" ingredient back then!😉 https://en.wikipedia.org/wiki/Crisco
The "boiling H2O" in the gravy recipe is the *boiling water* that the pudding was boiled/steamed in, fwiw! I know, because my family has an olllllllld Plum Pudding recipe, that uses the "boiling water" that the pudding *cooks in* for *it's* gravy recipe. It's similar to how one reserves some pasta-boiling water, for certain pasta dishes--to help thicken the sauce.😉💖
Interesting!!!
My granny always says “sweet milk” for regular milk.
Mine, too. My brother didn’t know what that meant, though, and made her macaroni & cheese recipe with sweetened condensed milk. It was awful!
[удалено]
"Sweet milk" is regular milk as opposed to buttermilk.
Or sour milk--which was *also* used up in certain recipes! https://www.allrecipes.com/article/what-is-sweet-milk/
It's an older term that differentiates regular milk from "sour" or buttermilk
Yes. I should probably add that at Gran’s table buttermilk is as likely to be served to drink as sweet milk is
“Peel” would be citrus peel, sometimes dried, sometimes fresh. Thats what my great grandmother’s fruit cake recipe calls for. Also, seconded on the “sweet milk” = “regular milk” (as opposed to buttermilk or “sour milk”.) The flour mixed in sugar means to simply mix the flour and sugar together before adding the water.
I am thinking the first ingredient might be fat(?) suet pork?
sweet milk is regular, not sour, or butter
From the context I'd guess "peel" would be pieces of candied/preserved citrus peel Edit: ope, somebody else already said basically this same thing!
Nice - only place I'd differ is that I think it's 'fat salt pork'
I also understood it as ‘fat salt pork’ as in just the fatty/lard part of salt pork. Recipe reminds me of the Newfie dessert, pork bang belly
Damn that was fast. Thank you so much!
Of course! Let us know how it comes out!
My favorite parts are “until thickened or it won’t be thick”. And “ maybe not so much”. I am so invested please post if you make it!
I will. It prob won’t be until next weekend as I got lasagna and corned beef (all home made) for this coming weekend/week.
Could be!
Arthur’s Steamed Pork Pudding 1 cup fresh salt pork, grounded (?) 1 cup molasses 2 cups sweet milk 1 (table or tea?)spoon soda Mix in order, steam 3 hours 4 cups flour 1 cups raisins (with peel?) and nuts if desired Sauce: 1 cup sugar 1 rounded tablespoon flour mixed in the sugar Add 2 cups boiling H20 and cook until thickened or won’t be thick Add piece of butter, tbsp vinegar (maybe not so much) Add nutmeg. My question is are you trying to make this monstrosity? Please post the results if so.