Cherry Pudding 2

Ingredients

• 4 lb. fresh cherries
• 24 oz. brown breadcrumbs
• Grated rind of 4 lemon
• 14 oz. castor sugar
• 1 gill milk or cream
• 2 eggs
• 1 oz. loaf sugar
• The juice of 4 lemon
• | gill of water

Method

1. 1

   Put bread-crumbs, sugar, and lemon rind into a basin.

2. 2

   Wash, pick, and stone cherries, adding three-quarters to the basin.

3. 3

   Boil milk or cream and pour over crumbs and fruit.

4. 4

   Add yolks of eggs, then beaten whites.

5. 5

   Pour into a greased mould, cover with buttered paper, and steam until risen and firm.

6. 6

   Make a sauce with remaining cherries, water, lemon juice, and loaf sugar.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 642. The excerpt below is the record exactly as published.

Cherry Pudding, l 4 lb. flour. J lb. suet. 2 oz. sugar. A pinch of salt. 2 eggs. 1 tea-sp. baking powder. 4 pt. milk. | lb. fresh cherries. A few bread-crumbs. Sieve the flour, sugar, salt, and baking powder into a basin, add the suet finely chopped, then the eggs well beaten and the milk by degrees. Beat the mixture well, and, lastly, add the cherries, which have been stalked and stoned, and carefully wiped. Pour the mixture into a basin that has been well greased and sprinkled with bread-crumbs, cover with greased paper, and steam steadily the required time. Serve with wine sauce. Time to steam, 24 to 3 hours. Sufficient for 4 or 5 persons. Probable cost, 10c?. 1758. Cherry Pudding, 2 4 lb. fresh cherries. 24 oz. brown bread- crumbs. Grated rind of 4 lemon. 14 oz. castor sugar. 1 gill milk or cream. 2 eggs. 1 oz. loaf sugar. The juice of 4 lemon. | gill of water

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