Green Pudding

Ingredients

• three-quarters of a pound of mutton
• three-quarters of a pound of beef
• a pound and a half of bread-crumbs
• a sufficient quantity of cream
• the yolks of four eggs
• the whites of two eggs
• one handful of parsley
• juice of spinach
• season with salt
• sweeten with loaf-sugar
• grated nutmeg
• one pound of currants
• a little flour

Method

1. 1

   Mix suet, bread-crumbs, cream, beaten eggs, parsley, spinach juice, salt, sugar, nutmeg, and currants.

2. 2

   Roll in sheep's caul and bake.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 222. The excerpt below is the record exactly as published.

the yolks of five eggs, three ounces of sifted sugar, and some grated nutmeg. Fry the fritters, and when done pour thereon melted butter, wine, and sugar. SWEETS. 421 57. Gauffres. Put into a warm basin half a pound of butter, and beat it with a wooden spoon till it becomes like thick cream ; mix six yolks of eggs, one by one, beating them well, and add three tablespoonfuls of flour, with a little sugar rubbed on a lemon ; take half a pint of double cream well beaten up ; also whip the six whites of eggs very firm, and mix all together very lightly. Make the gauffre irons hot on both sides, pour in a little clarified butter for the first baking, bake the gauffres quickly, serve them as hot as possible, and at the last moment throw over them a little pounded cinnamon, mixed with fine sugar. 58. Gauffres, French. Ingredients required are eight ounces of flour, four ounces of powdered sugar, one pint of whipped cream, eight eggs, one stick of vanilla, a little salt, and a glass of Curasao. Place the flour, sugar, and salt in a basin, then add the yolks of the eggs, the (pounded) vanilla, and the cura9ao, and mix these well together, gradually adding the whipped cream just before using the batter ; add the whipped whites of eggs, and mix them in lightly, so as to thoroughly incorporate them with it. Bake these gauft'res in irons made for the purpose, and which must have been moistened with a little clarified butter. Fill one side of the irons with some of the batter, handling it gently with a spoon ; close the irons, and then turn them upside down (that the batter may run into the oj^posite side) and set them over the fire. Observe, however, that the irons be very carefully heated, and the superfluous heat allowed to go off previously to filling them with the batter, for, owing to the presence of sugar, the gauffres readily acquire colour. 422 THE THOBOFGH GOOD COOK. When done, shake some vanilla sugar over them, and send them to table. These gauft'res may be spread with some kind of preserve, such as apricot, currant, jelly, etc. 59. German Puddings. A pint of cream, two tablespoon fu Is of flour, the yolks of live eo-gfs, two ounces of almonds, beaten a little : the crumb of a French roll grated, with sugar to your taste . the peel of two lemons, grated or shredded small ; and lastly, a, quarter of a pound of butter, clarified and put in cool : pour into buttered cups, and bake as custards : when you turn them out, pour over them melted butter, wine, and sugar. 60. Green Pudding. Of mutton and beef suet, shredded very small, three- quarters of a pound each ; bread-crumbs, a pound and a half: mix with a sufficient quantity of cream, and the yolks of four and the whites of two eggs, well beaten. Parsley chopped fine, one handful ; juice of spinach, one pint ; season with salt, sweeten with loaf-sugar to taste ; add grated nutmeg and one pound of currants, with a little flour

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