Cabbage Pudding
From Old Cookery Books and Ancient Cuisine, 1886
Use seasonal fruits like gooseberries or barberries.
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 36. The excerpt below is the record exactly as published.
t a like quantity of beef-suet finely shred, and a nutmeg grated, a little salt, some currants, and then beat some eggs in a little sack, and some sugar, and mix all together, and knead it as stiff as for manchet, and make it up in the form and size of a turkey-egg, but a little flatter ; then take a pound of butter, and put it in a dish, and set the dish over a clear fire in a chafing-dish, and rub your butter about 1 Early Receipts. 1 14 the dish till ’tis melted ; put your puddings in, and cover the dish, but often turn your puddings, until they are all brown alike, and when they are enough, scrape sugar over them, and serve them up hot for a side dish. You must let the paste lie a quarter of an hour before you make up your puddings. To make a Spread-Eagle pudding: — Cut off the crust of three half-penny rolls, then slice them into your pan ; then set three pints of milk over the fire, make it scalding hot, but not boil ; so pour it over your bread, and cover it close, and let it stand an hour ; then put in a good spoonful of sugar, a very little salt, a nutmeg grated, a pound of suet after ’tis shred, half a pound of currants washed and picked, four spoonfuls of cold milk, ten eggs, but five of the whites ; and when all is in, stir it, but not till all is in ; then mix it well, butter a dish ; less than an hour will bake it. To make a Cabbage Pudding: — Take two pounds of the lean part of a leg of veal ; take of beef-suet the like quantity; chop them together, then beat them together in a stone Early Receipts. 1 1 5 mortar, adding to it half a little cabbage, scalded, and beat that with your meat ; then season it with mace and nutmeg, a little pepper and salt, some green gooseberries, grapes, or barberries in the time of year. In the winter put in a little verjuice ; then mix all well together, with the yolks of four or five eggs
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Cook this with the app: pantry check, scaling, and the assistant.