Cornflour Pudding

Ingredients

• 1 breakfast-cupful of finely-chopped suet
• one beaten egg
• 1 pinch of salt
• the grated rind of one lemon
• upfuls of Corn-flour

Method

1. 1

   Stir Cornflour over the fire for five minutes.

2. 2

   Mix in suet, beaten egg, lemon rind, and salt.

3. 3

   Damp a pudding-cloth, flour it, place it in a bowl, and pour in the batter.

4. 4

   Tie the cloth loosely to allow swelling and boil for five hours.

5. 5

   Serve with sweet wine sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 492. The excerpt below is the record exactly as published.

upfuls of Corn- flour, and stir it over the fire for five minutes. Mix in 1 breakfast-cupful of finely-chopped suet, one beaten egg, the grated rind of one lemon, and 1 pinch of salt. Damp a pudding- cloth, flour it, place it in a bowl, and pour in the batter ; tie the cloth loosely so as to leave room to swell, which it should do to nearly double its original bulk, and boil for five hours. Serve with sweet wine sauce. (12) Indian. — Put lib. of Cornflour into a basin, pour over 2 pints of water, and let it soak in a warm place for twelve Hours. Pass the liquor through a coarse cloth into a sauce- pan, add lib. of sugar, and boil, stirring continually ; when it begins to thicken, add 6oz. of lard or butter, warmed, with a few white cardamoms and sticks of cinnamon, and continue to cook until the mixture is quite thick. Put it into a well- buttered mould or basin, let it get cold, turn it out on to a dish, and serve. (13) Put lib. of lard or butter into a saucepan, melt it, add lib. of browned Cornflour and a few white cardamoms and sticks of cinnamon, stir well until the Cornflour com- mences to colour, add lib. each of blanched almonds and stoned raisins, also a syrup made with lib. of sugar to 1 pint of water, and continue to cook and stir until the prepara- tion thickens. Pour it into well-buttered moulds, let them get cold, turn them out, and serve. Cornflour Pudding

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