Molasses Sponge Pudding
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Mix flour, breadcrumbs, baking soda, and ginger together, then rub in Crisco with fingertips.
Beat egg, add milk, molasses, and salt, and stir into the dry ingredients.
Turn mixture into a greased mold, cover with greased paper, and steam steadily for 2 hours.
To make sauce: blend Crisco and cornstarch together, add molasses, water, and lemon juice, and boil a few minutes.
Turn out pudding and serve with the sauce.
Original recipe, verbatim
Molasses Sponge Pudding
2 cupfuls flour y2 cupful molasses
2 teaspoonfuls powdered ginger 1 egg
K teaspoonful baking soda 1 tablespoonful breadcrumbs
H cupful Crisco K cupful milk
yi teaspoonful salt
For Sauce
1 teaspoonful Crisco 2 tablespoonfuls lemon juice
1 teaspoonful cornstarch 3 tablespoonfuls molasses
1 cupful hot water
For pudding. Mix flour, breadcrumbs, soda and ginger together, then rub in Crisco with finger tips. Beat egg, add milk, molasses, salt and stir into dry ingredients. Turn mixture into Criscoed mold, cover with greased paper and steam steadily for two hours. Turn out and serve with sauce.
For sauce. Blend Crisco and cornstarch together, add molasses, water, and lemon juice, and boil a few minutes.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.