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By Lizzie Black Kander

Published 1903

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  • 5 wheat rolls
  • ¾ lb. raw suet
  • ½ cup brown sugar


Soak rolls in water, then press the bread quite dry. Knead it with suet, sugar, molasses, cinnamon, and lemon rind, one table-spoonful of water, a pinch of salt. Mix very well together. Line an iron pot with alternate layers of above dough, and stewed and stoned prunes. Bake two hours; baste often wi