Thanksgiving Pudding

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 cups scalded milk.
  • 1ΒΌ cups rolled crackers.
  • 1 cup sugar.
  • 4 eggs.
  • β…“ cup melted butter.
  • Β½ grated nutmeg.
  • 1 teaspoon salt.
  • 1Β½ cups raisins.


Pour milk over crackers and let stand until cool; add sugar, eggs slightly beaten, nutmeg, salt, and butter; parboil raisins until soft, by cooking in boiling water to cover; seed, and add to mixture; turn into buttered pudding-dish and bake slowly two and one-half hours, stirring after first half-hour to prevent raisins from settling; serve with Brandy Sauce.