This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
4 tablespoons butter.
1/3 cup sugar.
1/2 cup molasses.
½ cup milk.
1½ cups flour ½ teaspoon soda ¼ teaspoon cinnamon ¾ cup almonds, blanched and roasted.
¼ teaspoon salt.
Cream butter, add sugar gradually, molasses and eggs, well beaten. Mix and sift dry ingredients and add alternately with milk to first mixture; then add almonds, finely chopped. Turn into buttered mould and steam two and one-half hours, never allowing water to go below the boiling point. Serve with whipped cream, sweetened and flavored with vanilla.