Alberts Pudding

Ingredients

• six ounces of butter
• five well-beaten eggs
• half a pound of flour
• six ounces of loaf-sugar
• the rind of a lemon
• half a pound of stoned raisins
• a buttered bowl or mould

Method

1. 1

   Beat butter to cream, add eggs gradually, then flour, sugar, and lemon rind.

2. 2

   Add raisins and pour into a buttered bowl.

3. 3

   Cover and boil or steam for at least three hours.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 103. The excerpt below is the record exactly as published.

the rind of a lemon or some nut- meg over them ; pour in half a cup of water ; wet the edge of the paste, put on the cover, pinch the edges together; see that the water cannot get out ; then flour a cloth ; cover the top of the pudding with it ; pass a string round the bowl outside the cloth half-way down (so that the flare of the bowl will prevent the string if well tied from slipping up) ; tie the four corners of the pudding cloth over the top of the bowl, so that you can lift the padding by it ; then put it into a pot of fast- boiling water — which must be kept boiling, and if it diminishes much, replenish from another kettle kept boiling. Serve with hard sauce. Easpberey Pudding is made in the same way, using three parts of raspberries and one of currants in place of the apples. Cherry Pudding, with the same proportion of cur- rants, is a delicious pudding. ERUIT BATTER PUDDING. Make a batter with four eggs, and a pint of flour and a pinch of salt, using as much milk as will make a rather thick batter ; stir in as many raspberries or cherries as you can, with half a cupful of sugar. Serve with hard sauce or a sauce of the fruit (see Fruit Sauce). Puddings, 2O3 ALBEKT PUDDIJS'G. Beat six ounces of butter to a cream ; then gradually add to it five well-beaten eggs and half a pound of flour, six ounces of loaf-sugar, the rind of a lemon grated ; add half a pound of stoned raisins ; butter a bowl or mould thickly, ornament it with stars and diamonds of cit- ron and figs ; pour the mixture in a bowl which it must fill within half an inch ; cover with a cloth as directed for apple pudding. Boil or steam it at least three hours. LEMOK PUDDIKG. Twelve ounces of bread-crumbs, six ounces of finely- chopped beef suet, four ounces of flour, four ounces of sugar, the grated peel and juice of two small lemons, four eggs ; mix all together, and then add milk enough to make a thick batter. Boil in a buttered bowl or mould

Cook this with the app: pantry check, scaling, and the assistant.