Hunter's Pudding

Ingredients

• half a pound of finely-shred beef-suet
• a quarter of a pound of bread-crumbs
• a quarter of a pound of flour
• half a pound of stoned and chopped raisins
• half a pound of picked currants
• half a pound of sugar
• the grated rind and strained juice of half a lemon
• a pinch of salt
• half a nutmeg, grated
• an ounce of candied lemon
• four well-heaten eggs

Method

1. 1

   Mix the dry ingredients thoroughly, stir in the eggs, and enough milk, beer, port wine, or brandy to make a stiff batter.

2. 2

   Put the mixture into a buttered mould and boil for six or seven hours.

3. 3

   This pudding can be kept for several months and can be sliced and fried or boiled again when needed.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 732. The excerpt below is the record exactly as published.

Hunter's Pudding.— A hunter's pud- ding and a plum pudding are very similar. Mix half a pound of finely-shred beef-suet with a quarter of a pound of bread-crumbs and a quarter of a pound of flour, add half a pound of stoned and chopped raisins, half a pound of picked currants, half a pound of sugar, the grated rind and strained juice of half a lemon, a pinch of salt, half a nutmeg, grated, and an HUN (322) ICE ounce of candied lemon. Wlicn the dry ingre- dients are thoroughly mixed, stii- in four well- heaten eggs

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