Halt-pay Pudding

Ingredients

• four ounces of suet
• four ounces of flour
• four ounces of breadcrumbs
• four ounces of currants
• four ounces of raisins
• half a pint of milk
• two tablespoonfuls of treacle

Method

1. 1

   Work all ingredients well together and boil for three or four hours.

2. 2

   Serve with a wine sauce.

Nutrition per serving

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 42. The excerpt below is the record exactly as published.

Halt-pay Pudding. — Take four ounces each of suet, flour, breadcrumbs, currants, and raisins, add to this half a pint of milk and two tablespoonfuls of treacle ; work xs ell together and boil for three or four hours. Serve with a wine sauce. < linger Pudding. — Mix together half a pound of dried and sifted flour, three tablespoonfuls of finely- chopped suet, two of sugar, one and a half table- spoonfuls of ground ginger, a small teaspoonful of baking powder, and only just enough milk to moisten the whole to the required consistency. Put it into a well-buttered basin, tie a cloth over it, and steam or boil it for three hours. Serve with cornflour or arrowroot sauce, flavoured with wine and sugar. Chocolate Souffle. — Whisk well together three whites of eggs, two ounces of chocolate, two or three drops of essence of vanilla, and sugar to taste. Stir the mixture very lightly, and pour it into a souffle dish. Take in the oven for ten minutes, and serve quickly without a second’s delay or the top will sink in. Plain Custard.— Beat up two whole eggs. Whilst still whisking, pour in gradually one pint of fresh 104 COOKERY. milk, sugar to taste, and any kind of desired flavour- ing ; put this into a jug, and stand it over the fire in a saucepan containing boiling water until the contents of the jug thicken, stir all the time, but do not allow it to boil or it will curdle. When cold serve in small glasses with a little nutmeg sprinkled on the top. Almond Custard. — Make some custard as above, and stiffen with gelatine. When properly thickened over the fire, pour it into a glass dish or china punch- bowl, and let it set. When firm, whip the whites of two eggs to a stiff froth with two ounces of vanilla chocolate, and pile it over the custard. Danish Pudding. — Pick over and wash one teacupful of pearl tapioca, and put it into a saucepan with a pint and a half of boiling water. Cook for one hour, or until the tapioca is transparent, stirring frequently. Add one saltspoonful of salt, four ounces of sugar

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