Admiral Pudding

Ingredients

• 8 oz. Potatoes
• 12 oz. Carrots
• 4 oz. Sugar
• 8 oz. Sultanas
• 8 oz. Flour or Bread Crumbs
• 3 oz. Mixed Candied Peel
• 4 oz. Albene or Suet

Method

1. 1

   Pass carrots and potatoes when cooked through a sieve, add albene chopped fine and flour or bread crumbs.

2. 2

   Mix well, add other ingredients.

3. 3

   Put in well-greased mould, and steam for 5 hours.

4. 4

   Serve with lemon or sweet sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 97. The excerpt below is the record exactly as published.

Admiral Pudding^. 8 oz. Potatoes. 12 oz. Carrots, 4 oa. Sngar, 8 oz. Sultanas, 8 oz. Ploixr or Bre.ad Crumbs, 3 oz. Mixed Candied Peel, 4 oz. Albene or Suet. Pass carrots and potatoes 'when cooked tlirougli a sieve, add albene chopped fine anci flour or bread eimnbs. Mix veil, add other ingredients. Put in veil-greased mould, and steam, 5 hours. Serve vitli lemon or sweet sauce. Almond Hasty Pudding. 2 oz. Sugar, 2 oz. Ground Almonds, 2 oz. Butter, 2 oz. Bread Crumbs, 2 Eggs, 2 oz. chopped Candied Peel, and 1 gill Milk. Beat butter and sugar to a cream ; add almonds, crumbs, and warmed milk. Stir well, add peel, then well-beaten eggs. Pour into well-greased pie-dish, and bake 10 or li minutes, till firm to touch. Amber Pudding (1). 1 lb. of Csrrot boiled to a pulp, i lb. Bread Crumbs, 6 oz. .Suet, J lb. Stoned Knisins, i lb. Sultanas, J lb. Sugar, a little Salt, a little Nutmeg or Stiice. 2 Eggs, and Milk to make a thick batter. Boil 3 hours. 100 TRIED FAVOURITES COOKERY BOOK. Amber Puddingy (2). 4 large Apples (cooked), 2 oz. Butter, 1 Lemon, 3 Eggs, 3 oz. Sugar, Essence of Lemon. Beat yolks of eggs, butter, sugar, apples’ rind grated, juice of lemon, and flavouring well together ; and, lastly, whites of eggs. Line a pie-dish with puff paste and pour in mixture. Bake f hour. American Tart. Line an ashet with short paste. Mix 2 eggs, 1 large tablespoon- ful vinegar, 3 tablespooiifuls Denierara sugar. Beat all together. Pour over paste, and bake in quick oven. Sift sugar over when it is done. Ang^els’ Food (Chinese Dish). 2 lbs. bananas, cut in slices ; take 4 oranges, peel, pick carefully into small sections, taking out pips ; slice tinned pine apple ; lay upon a dish ; sift over sugar ; pour over juice of pine apple, and serve. Apples in Batter. 4 apples peeled and sliced, 3 tablespoonfuls moist sugar. Make batter with 6 oz. flour, 2 eggs, and 1 pint milk. Pour over apples and sugar in pie-dish and bake 1 hour. (Apple) Bird’s EMest Pudding* (1). Apples, Sugar, 1 tablespoouful EJour, J pint Milk, 1 Egg. Pare and core apples. Fill cavity with sugar. Pour over batter made with one tablespoonful flour, ^ pint milk, one egg, and sugar to taste. Bake 1 hour. (Apple) Bird’s IMest Pudding (2). Apples to be pared and cored, and fllled with sugar and a little cinnamon. Place a tiny bit of butter on each. Fill pudding dish with a cup of raw tapioca or sago, mixed with sugar and grated lemon rind. Place in the apples, and fill up with water, and bake 2 hours in moderate oven. Apple and Bread Crumbs. 6 large Apples, 1 Lemon, i lb. Bread Crumbs, 2 oz. Butter, 2 oz. .Sugar

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