Amber Pudding

Ingredients

• half a pound of butter
• a quarter of a pound of flour
• six table-spoonfuls of bread-crumbs
• a pinch of salt
• three well-beaten eggs
• the finely-chopped rind of three lemons

Method

1. 1

   Beat butter to cream, mix with flour, breadcrumbs, sugar, lemon rind, salt, and eggs.

2. 2

   Fill a buttered mould and boil for three hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 133. The excerpt below is the record exactly as published.

Amber Pudding.— Beat half a pound of butter to a cream. Mix with it a quarter of a pound of flour, six table-spoonfids of bread- crmnbs, sugar to taste, the finely-chopped lind of three lemons, a pinch of salt, and throe well-beaten eggs. Beat all well together, fill a buttered mould, and boil three hours. Fiuely- shred suet may be substituted for the butter. Probable cost, Is. 6d. Sufficient for five or six persons. Amber Pudding (another way).— Shred finely half a pound of beef suet without skin, and dredge a little flour over it to prevent it adhering. Mix it with a quarter of a pound of flour, four ounces of bread-crumbs, two table- spoonfids of sugar, the grated rind of a lemon, three eggs well beaten, and three table-spoon- fuls of orange marmalade. Beat all weU together, put the mixture into a buttered mould, and boil for three hours. Serve with wine sauce. Sufficient for six persons. Probable cost. Is. Gd. Ambrose Pudding.— Beat a quarter of a pound of butter to a cream, add to it two table-spoonfuls of pounded sugar, the juice of two lemons, a coifee-cupful of new milk, three well-beaten eggs

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