Duke of Northumberland's Pudding

Ingredients

• Take of bread-crumbs, currants, and finely-shred suet, each six ounces
• Take of bread-crumbs, currants, and finely-shred suet, each six ounces
• Take of bread-crumbs, currants, and finely-shred suet, each six ounces
• of candied peel, mixed, one ounce
• Beat up six eggs, leaving out the whites of two
• add 6 ounces of sugar
• a pinch of salt
• half a grated nutmeg
• the whole of the rind of a lemon, also grated
• Into about a quarter of a pint of melted butter
• pour a glass of brandy or sherry
• the juice of a lemon
• add two ounces of loaf sugar

Method

1. 1

   Beat up the eggs, leaving out the whites of two.

2. 2

   Blend all ingredients thoroughly, butter a mould, and boil the pudding for three hours.

3. 3

   Serve with a sauce made from melted butter, brandy or sherry, lemon juice, and loaf sugar.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 476. The excerpt below is the record exactly as published.

ke of Northumberland's Pud- ding.— Take of bread-crumbs, currants, and finely-shred suet, each six ounces ; of candied peel, mixed, one ounce. Beat up six eggs, leav- ing out the whites of two ; add six ounces of sugar, a pinch of salt, half a grated nutmeg, and the whole of the rind of a lemon, also grated. When these ingredients are thoroughly blended and beaten, butter a mould or basin, and boil the pudding three hours. Sei-ve with a sauce as follows :— Into about a quarter of a pint of melted butter pour a glass of brandy or sherry, and the juice of a lemon, and add two ounces of loaf sugar

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