Title: Suet or Carrot Pudding
Categories: Penndutch, Vegetables
Yield: 1 Servings

2 c Carrot, cooked, mashed
1 c Suet, chopped
1 c Molasses
1 Egg
1 ts Baking soda
*dissolved in:
1/4 c Water, hot
2 tb Brown sugar
1/4 ts Salt
1/2 Lemon, grated rind of
1 ts Allspice
1 ts Cinnamon
1 ts Nutmeg
1 ts Cloves
1/2 c Raisins
1/2 c Currants
1/2 c Citron, chopped
1/2 c Flour

Mix all the ingredients together, adding the dissolved baking soda last.
Put into a buttered mold and steam for 3 hours. (May need to use extra
flour to thicken the batter). Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini