| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
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A friend of mine has been searching for a recipe that he remembers
from his childhood and cannot find mention of it in any modern
cookbook. The name of it was simply: "Suet Pie". Perhaps giving
some background info would help...
He grew up on a farm in upstate New York bordering Lake Champlain
and Canada. He is of French Canadian extraction. Like all the farmers
up there back in the 20-30's they were self supporting with their
own chickens, cows, and pigs. Now, pigs have this layer of "Suet"
on them and a family can only make so much "Crisco" so they made
this pie with the rest of the pig fat.
He can't give me much information other than:
1. His mother was NOT the only person making "Suet Pie". It was
commonly made by all the cooks in the area.
2. It was very sweet and was NOT excessively greasy as one would
expect it to be.
3. He thought the filling was a light brown in color (about the
color of butterscotch pudding.
Any assistance would be appreciated....Thanks
Bill Barton
DTN 247-2351
PARITY::BARTON
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 1237.2 | Pie or Pud ? | PLANET::EDWARDS | Thu Jun 30 1988 13:11 | 6 | |
Suet Pudding is still very popular in England - its a steamed
concoction ( same stuff as dumplings or Steak and kidney pud ) which
often has treacle or golden syrup on top. Good stuff for putting
a good wintery lining on the tum.
Rod
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| 1237.5 | SUET PUD | NHL::EDWARDS | Wed Jul 13 1988 13:20 | 20 | |
ok Here goes - this is SUET PUDDING not pie - its a stoggy winter
desert - eaten with custard ( pretty sure you cant get that over
here - but its like cornflour stuff. Anyway
6 OZS SELF RAISING FLOUR AND BREADCRUMBS MIXED TOGETHER IN EQUAL
PARTS OR ALL FLOUR
3 OZS SUGAR
3OZS SHREDDED SUET
MILK TO MIX
FLAVOURINGS - TO THE FOUNDATION MIXTURE ABOVE MAY BE ADDED 1/2 TSB
MIXED SPICE OR 2 TABLESPOONS SYRUP ( GOLDEN ) AND 2 OZS DRIED FRUIT.
METHOD
GREASE A 2 CUP PUDDING BASIN ( PYREX ) AND A PIECE OF GREASEPROOF
PAPER OR FOIL.
MIX FLOUR, SUGAR,SUET AND BREADCRUMBS AND ADD MILK TO MAKE A SOFT
PASTE. ADD FLAVOURINGS. PLACE IN BASIN. COVER WITH PAPER OR FOIL.
STEAM ( OVER PAN OF BOILING WATER ) FOR 1 1/2 TO 2 HOURS. TURN OUT.
SERVE WITH A SAUCE - CUSTARD OR SYRUP SAUCE.
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| 1237.6 | 2 suet puddings | PIGGY::BELEVICK | Mon Jul 25 1988 17:57 | 74 | |
Rod Jenkins is that you!! Anyway I also have a couple of the suet
PUDDING recipes as well. I finally found them. Here goes.
From a 1922 copyright of Fanny Farmer cookbook
SUET PUDDING
Combine - 2-1/2 Cups sifted flour
1 tsp cinnamon
1 tsp cloves - ground
1/2 tsp nutmeg
1 tsp salt
Sift all dry ingredients - set aside
in another working bowl - combine
1 cup finely chopped suet
1 cup sour milk or buttermilk**
1 tsp baking soda dissolved into 1 Cup molasses (let sit 1 min)
Combine dry ingredients with liquid alternately
Dredge 1 Cup raisins in 1/2 cup flour +/- and
add to bowl.
Grease pudding molds or anything similar-such as washed cans from
veggies or tomatos (I use cans for my brown bread) and fill 2/3
with mixture. Steam for 3 hours
Serve with a caramel or hard sauce.
---------------------------------------------------------------------------
SECOND RECIPE - CALLED THANKSGIVING PUDDING
Chop 1/3 C suet and work with hands until it gets creamy and gross
feeling then add...
1/2 LB figs finely chopped - set aside
Soak 2-1/2 Cups stale breadcrumbs (they don't have to be green)
in 3/4 C milk and add to suet mixture then...
Beat 4 eggs well add....
1 C brown sugar
1 tsp salt
1/2 tsp nutmeg
3/4 tsp cinnamon
Combine both mixtures and add 1/2 cup English walnuts (or walnuts
in these parts) and 1/2 Cup raisins (dredged in flour).
Presto you have a reasonable facimile that I think would taste better
than the first recipe.
Anyway pour 2/3 of pudding into greased molds and steam 3 hours
Serve once again with a sauce. Below is a Yellow sauce I copied
for this particular version
Separate 2 eggs
Beat egg whites until stiff and add 1/4 Cup confectioners sugar
- set aside
In a double boiler (heat on)
Beat yolks until thick and lemony colored
add another 1/4 C confectioners sugar
Combine the white and yolk mixtures and add 3 TBS wine (white?)
Hope Rod and I have helped in your search
Sal
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| 1237.7 | NOTATION ON 2 PUDS | PIGGY::BELEVICK | Mon Jul 25 1988 18:01 | 7 | |
HI,
ON THE LAST REPLY I FORGET TO PUT NOTATION INFO
ON THE BUTTERMILK ** MEANS YOU CAN SUBSTITUTE BUTTERMILK BY USING
A TBS OF CIDER VINEGAR COMBINED WITH MILK TO = RECIPE AMOUNT
BYE
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