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Suet Or Carrot Pudding

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      Title: SUET OR CARROT PUDDING
 Categories: Penndutch, Vegetables
      Yield: 1 Servings
 
      2 c  Carrot, cooked, mashed
      1 c  Suet, chopped
      1 c  Molasses
      1 ea Egg
      1 ts Baking soda
      1 x  *dissolved in:
    1/4 c  Water, hot
      2 tb Brown sugar
    1/4 ts Salt
    1/2 ea 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.
 
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