Cheap Cabinet Pudding

Ingredients

• A few large raisins
• 1 egg
• ½ pint milk
• 1 tablespoonful fine moist sugar
• 3 oz. stale bread

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 29. The excerpt below is the record exactly as published.

J pint milk (or milk and water), J egg, 2 tablespoonfuls of flour. If baked well with plenty of smoking hot dripping in the tin (9 by 6 inches), this should make enough for four people if liked thin. If liked very thick, twice the quantity will be required. Butter-milk, if it can be obtained, may be used in all these puddings, but it is difficult to get in some places. In making small meat puddings and tarts, 2 oz. flour and 1 oz. suet or dripping may be allowed, and about 2 oz. of meat. 3 oz. of flour and 1 oz. suet will make an open tart the size of a pudding plate. In an ordinary household the waste of bread is terrible, and I give some recipes for various kinds of bread puddings, which may prove useful for these school-children’s dinners. They are taken from the Leeds Training School recipes, an excellent book of which has lately been published at is. 6d. Savoury Pudding — Ingredients : 1 lb. bread crusts, 1 tablespoonful dried sage, 4 tablespoonfuls oatmeal, 2 eggs, 6 oz. suet (finely chopped), about ^ pint milk, 4 onions (half boiled), salt and pepper. Method — Soak the bread in cold water until soft, and then drain. Now beat up with a fork, add the suet, onions (finely chopped), sage, meal, and seasoning, and, lastly, the beaten egg and milk. Make some dripping hot in a pan, pour the mixture in, and bake in a quick oven. Cut in squares and serve. TEACHING DOMESTIC ECONOMY 67 Cheap Cabinet Pudding — Ingredients : A few large raisins, 1 egg, J pint milk, 1 tablespoonful fine moist sugar, 3 oz. stale bread

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