Currant Pudding

Ingredients

• 8 oz. of flour
• 6 oz. of currants
• 2 oz. of breadcrumb
• salt
• two eggs

Method

1. 1

   Mix ingredients to form a paste, divide into parts for dumplings, and boil.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 228. The excerpt below is the record exactly as published.

salted. Plenty of hutter is essential to ensure the richness of the dish. The corn may be stripped off the stalks after the whole pod has been boiled, and treated as just described. All country beans, from the Duffin bean downwards, may be cooked, when tender and young, like broad beans [fives de marais) ; boiled, with plenty of salt in the water, till the skins crack ; then peeled and tossed in butter ; or they may be worked into a stiff pur4e. The water in which the beans are to be cooked should he boiling when they are put in. Madrassee beans may be treated in this manner, and receive an addition of standard broth, or glace, or coulis. The country greens should he treated like spinach, sorrel, endive, or turnip-tops. At Madras, in the hot season, a vegetable can always be got called mollay, the tender branches of which [mollay-keeray) are edible. It may be treated like asparagus, provided the stalks he young and fresh. The 36t VEGETABLES PECULIAR TO INDIA young leaves of this plant can also be used as spinach. Young immphins {dil imssuncl), or gourds, gathered when they are of the size of ducks’ eggs, of an age analogous to that of gherkins, may be boiled and served like artichoke bottoms. Purees of sweet potatoes and yams should be accommodated with cream. These tubers may be treated artistically by marinading in brandy and lime-juice, dipping in batter, and frying. Yams are suitable for several forms of treatment which fit potatoes. {Gf. ‘Wyvern,’ loc. cit., pp. 126, 162 et seq.) •CHAPTEE XXIX. VARIETIES OF FLOUR-PASTE USED IN CULINARY / OPERATIONS. The art of manipulating the flour of cereals with various admixtures for the production of several qualities of paste or dough is one of the most important achievements of human ingenuity. Each form of paste is typical — that is to say, different in essential qualities from every other quality. When two types are mixed — e.g., in the brioche, or in waffles, or in krapfen — a compound form is obtained, in which both qualities are expressed in a modified form. The progress from the simplest to the most complicated form is less evident upon the multiplication of materials than by the increase of the manual labour and the skill required in its application. Flour and Suet Fa'-Ae for Meat Puddings and others is apparently easy to produce, but many cooks fail in appre- ciating the necessity of adapting details of proportion to the special object which the paste is to serve. As the paste is mostly boiled, a larger proportion of suet than demanded by the standard is not so injurious as an excess of flour. 362 THE SPIRIT OF COOKERY Two parts of flour and a little salt made into a rather stiff paste, and mixed with one part of finely-chopped suet, is a recipe easily remembered. When the suet is diminished to one-fourth of the weight of the flour, four eggs have to be added to every pound of flour, and as much milk instead of water as will make the flour into a thick paste. This latter dough can be baked as well as boiled. For suet puddings or dumplings others prescribe six parts, say ounces, of suet, six parts of flour, two parts of bread- crumb, and some salt ; to this a mixture of eggs with milk is to be added as the liquid— say two eggs upon 6 oz. of flour. Tie each dumpling in a separate cloth, which, while wet, has been dredged with flour, and boil during one hour. If a pudding of 8 oz. of flour and an equal weight of suet, 2 oz. of breadcrumb, with eggs and salt, be tied into one cloth, it requires two hours’ boiling. Dumplings may be boiled with beef or mutton without cloths, and do not abso- lutely require either milk or eggs in their composition ; they should be rolled in flour before being put into the pot. By the addition of 6 oz. of currants to the paste of 8 oz. of flour currant pudding is formed, and by dividing this quantity into convenient parts currant dumplings are produced. The addition of breadcrumb adds to the lightness of the dough, and is made to plain and many fine suet puddings. Scalded -Water Paste is used for making the cases for cold raised pies. Some butter (one part) is incorporated with flour (six parts), and two eggs

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