Jeff Davis Pudding

Ingredients

• 1 tea cup of New Orleans molasses
• 1 tea cup of beef suet
• 1 tea cup of butter milk
• 1 tea cup of raisins (seeded)
• 1 tea cup of currants
• 5 cts of citron cut in pieces for cakes
• 1 teaspoon of soda dissolved in buttermilk or sifted in the flour
• 3 cups of flour

Directions

1. Cut citron in pieces as for cakes.
2. Dissolve soda in buttermilk.
3. Sift flour.
4. Add sifted flour to soda and buttermilk mixture.
5. Mix together the molasses and beef suet and add to mixture.
6. Add the raisins, currants, and citron to the flour and mix well.
7. Stir in the grated nutmeg.
8. Grease a mould well, pour mixture into mould and steam for 4 hours.
9. Pour boiled sauce over the top for flavoring.

Ingredients for Boiled Sauce

• 1 heaping tablespoon of butter
• 1 pint granulated sugar
• Nutmeg

Directions for Boiled Sauce

1. Mix together granulated sugar, butter, and nutmeg for boiled sauce.

Source — New Orleans Cook Book
Prepared by Patricia Mezlini
Louisiana Anthology
September 28, 2021