German Pudding

Ingredients

• four and a half ounces of rice
• a quart of milk
• half a pound of beef suet
• three ounces of sugar
• one ounce and a half of candied peel
• one pound of sultana raisins
• four eggs

Method

1. 1

   Boil the rice in milk until tender.

2. 2

   Chop the suet finely and mix with sugar, candied peel, raisins, and beaten eggs.

3. 3

   Boil the mixture in a mould or basin for three hours.

4. 4

   Make a sauce with sugar, sherry, and egg yolks, stirring until it thickens, then add lemon juice.

Nutrition per serving

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.

German Pudding. Boil four and a half ounces of rice in a quart of milk till tender, chop up half a pound of beef suet chopped very fine, three ounces of sugar, and one ounce and a half of candied peel, one pound of sul- tana raisins, four eggs

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