College Pudding

Ingredients

• 8 oz. bread crumbs
• 8 oz. suet
• 8 oz. currants
• I oz. citron peel
• I oz, orange peel
• a little sugar
• and nutmeg
• 3 eggs
• beaten yolks and whites separately

Method

1. 1

   Mix well and shape them into balls, rub them over with egg, and roll them in flour.

2. 2

   Fry a nice brown in boiling butter or lard, and drain them on blotting paper.

3. 3

   Or they may be put into small moulds and baked in the oven.

4. 4

   Serve with sweet sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 103. The excerpt below is the record exactly as published.

College Pudding—Ingredients—8 oz. bread crumbs, 8 oz. suet, 8 oz currants, I oz. citron peel, I oz, orange peel, a little sugar and nutmeg, 3 eggs, beaten yolks and whites separately. Mix well and shape them into balls, rub them over with egg, and roll them in flour. Fry a nice brown in boiling butter or lard, and drain them on blotting paper. Or they may be put into small moulds and baked in the oven. Serve with sweet sauce. 621. Steamed Pudding —Ingredients—1 cup of suet, chopped fine, I cup of molasses, 1 cup of currants—washed and dried—1 cup of sour milk, 1 teaspoonful of soda, a little salt, flour. a Mix well, using flour enough to make a stiff dough; pour ~ into a mould and steam four hours. 182 THE Dominion Cook Book. 622. Oxford Dumplings—lIngredients—z2 oz. grated bread, 4 oz. currants,

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