Golden Pudding
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 349. The excerpt below is the record exactly as published.
Golden Pudding PUDDINGS, ETC Indian Pudding of four eggs. Pour these over the ingredients in the ba^in. Let all soak together for half an hour. But- ter a china pudding-mould, pour in the mixture, cover over the top with a piece of buttered paper. Stand the mould in a pan of boiling water. See that the water reaches only half- way up the sides of the mould. Boil carefully and gently for an hour and a half — or, rather, steam the pudding. Turn out on a silver or glass dish. Serve the pudding with a whipped-cus- tard sauce flavored with maraschino. Golden Pudding. — Chop Y2 lb. of good beef suet very fine, and put it into a bowl with 4 ozs. of flour, 4 ozs. of sifted bread-crumbs, a table-spoon- ful of sugar, the grated rind of three lemons, and a pinch of salt. Mix thoroughly, then add three well- beaten egg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.