Bangor Pudding
Ingredients
- 1⅓ cups cracker crumbs
- Boiling water
- 2 cups milk
- ⅓ cup molasses
- 1 egg
- 1 cup raisins
Steps
- Moisten cracker crumbs with boiling water, and let stand until cool. Add milk, molasses, egg slightly beaten, and raisins seeded and cut in pieces. Turn into a buttered pudding mould, and steam eight hours. Let stand in mould to cool. Serve cold with Cream Sauce II.
More recipes with crackers, milk, molasses, eggs or raisins
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.