Duchesse Pudding

Ingredients

• four ounces of fine stale crumbs
• half a pint of boiling milk
• four ounces of dry, finely minced suet
• a pinch of salt
• three ounces of crushed ratafias
• three ounces of candied peel sliced thin
• five eggs
• four ounces of sugar

Method

1. 1

   Soak crumbs in boiling milk, cover, and let cool.

2. 2

   Stir in suet, salt, ratafias, candied peel, and whisked eggs mixed with sugar.

3. 3

   Pour into a buttered basin and boil for two hours.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 253. The excerpt below is the record exactly as published.

four ounces of fine stale crumbs, put them in a basin, and pour over them half a Diichesse pudding. • , jt ^ -i- -n " xi i pint of boiling milk : cover the basin with a plate, and let the liquid soak into the crumbs, and get cold : now stir into the basin four ounces more of used all you have. The spoon must be kept going all the 456 MENU FOR A LITTLE HOME DINNER. crumbs, four ounces of dry, finely minced suet, a pinch of salt, three ounces of crushed ratafias, three ounces of candied peel sliced thin, and a few drops of lemon essence. Next whisk five eggs well, with four ounces of sugar

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