French Pudding

Ingredients

• one half-pound bread crumbs
• six ounces suet
• two ounces of sago
• five ounces of sugar
• one large table-spoonful apricot jam
• three eggs

Method

1. 1

   Soak the sago in milk overnight.

2. 2

   Chop the suet finely, mix with soaked sago and bread crumbs.

3. 3

   Add sugar, yolks of eggs, and jam.

4. 4

   Whip the egg whites to a stiff froth and fold in lightly.

5. 5

   Pour into a greased mould, cover with kitchen paper, and boil in a saucepan of water for two hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 114. The excerpt below is the record exactly as published.

FRENCH PUDDING. 171 until boiling. Take the pan from the fire, and when the mixture is almost cold add the cream and vanilla. Break now in a basin the eggs when beaten till very light, pour over them the mixture in the sauce-pan ; pour all back into the pan, return the pan to the fire, and stir the contents until very hot, but do not let it boil. Take the pan again from the fire, and allow the custard to become quite cold ; stir it frequently while it is cooling, to prevent the gelatine settling to the bottom. Dip a mould in cold water, and pour into it the custard, to allow it to set. When set, turn out into a glass dish, and arrange round a little red currant jelly. Russian Pancakes. — One and one-half ounce of butter, two ounces of flour, two ounces of sugar, two eggs. Grease well with butter four breakfast saucers. Place in a basin the butter, and beat it to a cream with the back of a spoon ; add the sugar, then by degrees the flour. When the butter, sugar, and flour are thoroughly mixed, beat in a separate basin the eggs until very light. Add the eggs lightly and quickly to the other ingredients, and half fill the saucers with the mixture. Place the saucers in rather a quick oven, and bake for twenty minutes. When ready, turn them out of the saucers, fold them together, and, if desired, place a little jam in each. Very good only with sugar. French Pudding.— One half-pound bread crumbs, six ounces suet, two ounces of sago, five ounces of sugar, one large table-spoonful apricot jam, three eggs

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