This is an old recipe that was always made for the Christmas and Thanksgiving dinners by my Grandmother Elsner or Great-Grandmother Putnam. They made either a vinegar sauce or lemon sauce to spoon over the pudding.
Add suet, raisins, apples, vanilla and flour (sifted with salt and soda).
Note: This should read 1 cup white sugar or 1 cup brown sugar.
Steam 3 hours.
To Steam: Place pudding in well oiled 1 1/2 quart mold, fill 2/3 full. Cover with lid of mold or 2 thicknesses of waxed paper securly tied. Cook in a covered steamer, over boiling water or on a rack in a covered kettle of boiling water. The water should be half the depth of the mold. Add more boiling water as needed.
This was served with either a lemon sauce or a vinegar sauce.