Dombey Pudding
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for eight persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 468. The excerpt below is the record exactly as published.
Dombey Pudding.— Grate off the i-ind of a lemon with a quarter of a pound of loaf sugar, put it, with half a pint of cream, in an enamelled saucepan. When hot, stir in six table-spoon^ fuls of bread-crumbs, one of flour, three of finely-chopped beef suet, and one of marrow. Stir and boil the mixture for ten minutes. Throw it out into a basin to cool. Take two oimces of currants, one of sultanas, and two ounces of stoned muscatel raisins, mince the latter with two ounces of candied orange-peel, and mix all together with four well-beaten eggs, adding gradually a wine-glassful of orange- wine, one of rum, and a little nutmeg. Stir for fifteen minutes ; the pudding should then be turned into a well-oiled mould, previously de- corated according to fancy with raisins, cun-ants, and peel, and either boiled quickly three hours, or baked in a moderate oven for two hours. Send to table with the following sauce poured over it : — Thix-e ounces of loaf sugar, and the juice of two oranges
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