Goose Pudding

Ingredients

• one quarter pound scraps of bread
• one large onion
• one quarter tea-spoonful powdered sage
• two ounces suet
• two table-spoonfuls milk
• one half tea-spoonful salt
• one salt-spoonful pepper

Method

1. 1

   Soak bread in water, beat smooth, and mix with milk, sage, salt, and pepper.

2. 2

   Chop and boil the onion, add to the mixture, pour into a pie-dish, and bake for half an hour.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 180. The excerpt below is the record exactly as published.

one half tea-spoonful salt, one ounce dripping or clarified fat. Grate on a carrot-grater three ounces dry, hard cheese ; place it in a basin, and add to it the bread crumbs, pepper, and salt. Moisten with the milk, and stir all well together. Grease well a flat dish with the dripping, pour this mixture on, and bake in rather a quick oven fifteen minutes, or place it in a Dutch oven before the fire for half an hour. NOTE. — A little dry mustard may be added, if desired. Cheese Pudding. — One quarter pound cheese, one ounce dripping or butter, one and one-half gills milk, one pinch pepper, one half tea-spoonful salt, two eggs. Place in a sauce-pan the butter or dripping, and slice into it the cheese, add the milk, then stir all over the fire until the cheese is melted. Draw the pan from the fire, and drop into it the yolks of egg. Stir all well together. Place the whites of egg on a dry plate, and whip them with a knife to a stiff froth. Stir the whites of egg very lightly to the mix- ture in the sauce-pan, and pour all into a small pie-dish. Place the pie -dish in a quick oven, and bake for ten minutes ; then serve at once. Simple Omelette. — One egg, one tea-spoonful corn-flour, one table-spoonful milk, one pinch baking-powder, one pinch salt, one pinch pepper, one ounce butter. Place in a basin the corn-flour, and moisten it with the milk, stir till very smooth, add the fcalt and pepper. Drop in the egg, and beat slightly together ; add a pinch of baking- powder. Melt in a frying-pan the butter, and pour in the GOOSE PUDDING — ARROWROOT PUDDING. 281 mixture from the basin ; stir over a moderate fire until the egg begins to set ; draw it with a spoon to one side of the pan, and then hold the pan before a clear fire until the omelette browns slightly on the top. Turn out quickly on a hot plate, and serve at once. Goose Pudding. — One quarter pound scraps of bread, one large onion, one quarter tea-spoonful powdered sage, two ounces suet, two table-spoonfuls milk, one half tea-spoon- ful salt, one salt-spoonful pepper

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