BOLTON PUDDING
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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 Evans' recipe cookery book (1900), page 21. The excerpt below is the record exactly as published.
BOLTON PUDDING. ingredients. 3 Ozs. Flour. i Tablespoonful Lemon ij Oz. Butter. Marmalade, i Teaspoonful Baking i Oz. Castor Sugar. Powder. i Egg. 3 Tablespoonfuls Milk. Method. Mix dr}/ ingredients ; beat butter to a cream ; beat egg and mix with milk ; mix all the ingredients except the lemon mar¬ malade ; put lemon marmalade at bottom of buttered basin ; pour in mixture, and steam for one hour and a half. Serve with sweet sauce. i.3Q A GRUMPY PUDDING (ECONOMICAL). Ingredients. 1 Lb. ^lour. i Teaspoonful Baking 2 Ozs. Suet. Powder. 2 Ozs. Castor Sugar. 4 Ozs. Currants. A Little Milk. 1 Egg. A Little Nutmeg. Method. Chop suet and mix with dry ingredients ; beat egg and add nearly breakfast-cupful skimmed milk ; pour gradually into dry mixture, and thoroughly stir — it should be rather thinner than a cake mixture % grease a pie dish ; dust over with sugar ; pour all in and bake for one hour and a half or a little longer. Turn out of dish ; dust over with sugar ; serve hot. FIG PUDDING. ingredients. J Lb. Figs. 4 Ozs. Flour. 4 Ozs. Brown Sugar, i Teaspoonful Baking Powder.
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