Beef-Suet Pudding
From The encyclopædia of practical cookery, 1890
Serves 6
If not used the same day, hang in a cool cellar and boil again for two hours before serving.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 350. The excerpt below is the record exactly as published.
12oz. of sifted breadcrumbs into a basin, and work them in with 8oz. of flour ; then rub in 12oz. of finely-shred beef-suet, add 8oz. of picked, washed, and dried currants, 4oz. each of chopped candied orange- and citron-peels, lflb. of raisins cut in halves and stoned, a small quantity of powdered ginger, half a nutmeg grated, and work well in with a spoon nine or ten well-whipped eggs and a wineglassful of brandy
Cook this with the app: pantry check, scaling, and the assistant.