Lemon and Beef-Suet Pudding

Ingredients

• Jib. of beef-suet
• 8oz. of breadcrumbs
• 3 table-spoonfuls of caster sugar
• 1 table-spoonful of flour
• the strained juice of a Lemon
• five well-beaten eggs

Method

1. 1

   Beat the whole until thoroughly mixed, then turn it into a buttered mould, tie a floured cloth over, and boil for an hour.

2. 2

   When cooked, turn the pudding out of the mould onto a hot dish, and serve with a sweet sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 311. The excerpt below is the record exactly as published.

Jib. of beef-suet and mix it with Jib. of finely-grated breadcrumb, 6oz. of sugar, the grated rind and juice of one Lemon, and the beaten yolks of four and the whites of two eggs. Mix these ingredients well, adding a little milk if not sufficiently moist ; turn them into a buttered pudding-basin, and tie a cloth over. Put the pudding into a saucepan of boiling water and boil it for four hours. When cooked, turn the pudding on to a dish and serve with a good wine sauce, either in a sauceboat or poured over it. (19) Grate the rinds of four moderate-sized Lemons and squeeze and strain their juice; beat the yolks of ten eggs; warm and beat Coz. each of butter ami caster sugar ; mix the ingredients together, add Jib. of finely-grated bread- crumb, 2oz. of blanched and pounded almonds, and 1 wineglassful of rose-water. Butter a pie-dish, line it with a good paste, pour the above mixture into it, and bake in a moderate oven. Serve hot or cold. (20) Mix ljlb. of grated breadcrumb with Jib. of finely- shred beef-suet, and add the grated peels of two Lemons and the juice of one, also two well-beaten eggs, then stir in Jib. of crushed and sifted loaf sugar ; turn the preparation into a greased basin, tie a cloth over, and boil for forty- five minutes. Turn it out when done and serve with sweet or wine sauce. (21) Put 6oz. of butter into a basin, melt it, mix in an equal quantity of crushed loaf sugar and stir till cold. Grate in the rind of a Lemon, add the juice of two Lemons and eight well-beaten eggs. Line a pudding-basin with crust, fill up with the Lemon mixture, and bake. Serve with sweet sauce. (22) Prepare lqt. of Lemon jelly, pour some of it, making a layer about Jin. thick, in a mould holding 2qts., then stand it on ice and leave till set. Cut some candied cherries in two, arrange them on the top of the set jelly, pour in 2 or 3 table-spoonfuls of cold liquid jelly to hold the cherries, then pour in enough to cover them. When the jelly is perfectly set, put a mould, holding lqt., in the centre of the large one, and fill the space between with jelly. Fill the small mould with ice, and set both in a basin of ice-and-water. When the jelly is again hard, take the ice out of the smaller mould, fill it with warm water, and lift it out carefully. Fill the cavity left by the small mould with a Lemon sponge and let it stand till hard. Turn the pudding on to a fancy dish, pour a Lemon- flavoured custard round it, and serve. (23) Mix in a basin with Coz. of finely-grated breadcrumb, Jib. of moist sugar, 2 table- spoonfuls of warmed butter, the grated peel of three and the strained juice of two Lemons. Beat the ingredients well, pour the mixture into a buttered pie-dish, and bake for an-hour-and-a-half in a moderate oven. Serve when cold. (24) Put 2 breakfast-cupfuls of finely-grated breadcrumb into a basin with the grated rinds of three large Lemons and 6oz. of butter, pour over them lqt. of boiling milk, put a plate over the top of the basin, and let the contents infuse until cold. Beat six eggs well and mix with them Jib. of sugar and 2 wineglassfuls of rum and stir this in with the breadcrumb mixture. Butter a pie-dish, pour in the pudding, and bake it in a moderate oven. Serve either hot or cold. (25) Whisk Jib. of butter and Jib. of sugar till creamy, then beat in, two or three at a time, nine eggs ; squeeze in the juice of three Lemons and add the peel very finely chopped. Butter a pie-dish, line the bottom with a thin layer of short-paste, pour in the mixture, and bake it in a moderate oven for an hour. Serve either hot or cold. (26) Put 2 breakfast-cupfuls of grated crumb of bread into a basin and pour over just as much hot milk as it 3 R For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 850 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY . Lemons — continued. Lemons — continued. will absorb ; mix with tlie breadcrumbs the grated rind and strained juice of one large Lemon or two small ones, sweeten to taste, and beat the mixture well with a wooden spoon until all the ingredients are thoroughly incorporated. Beat two eggs together with 1 teacupful of milk, strain, and add to the mixture. Butter a pie-disli, pour the mixture into it, put some small pieces of butter on the top, and bake until nicely browned in a brisk oven. When cooked, sift some caster sugar over the top of the pudding, and serve. (27) Put 1 teacupful of Lemon-juice in a basin with Jib. of loaf sugar and leave it until all the moisture has absorbed. Grate the rinds of the two Lemons, mix it with the sugar, and add the beaten yolks of three eggs; stir the mixture well until the sugar has dissolved. Butter a shallow dish, and line it with a good tart-paste. Whip the whites of two eggs to a stiff froth, mix them with the Lemon mixture, and spread it over the paste. Bake the pudding in a slow oven. Serve either hot or cold. (28) S ak ill), of sifted breadcrumbs in J pint of milk, then mix with them Jib. of finely-chopped suet ; whisk four eggs together with 2oz. of powdered white sugar, then beat them well into the soaked breadcrumbs and chopped suet, and mix in the grated rind of half a Lemon and the strained juice of a whole Lemon, beating in, lastly, and as quickly as possible, 4 table-spoonfuls of self-raising flour. Turn the pudding directly into a buttered pudding-tin, cover it, and plunge it immediately into boiling water. Boil for three hours, and serve hot with wine sauce. (29) Peel the rind rather thickly oft’ one large Lemon or two small ones, put it in a saucepan with some cold water and boil until soft. Drain the rind, put it in a mortar with 1 table-spoonful of caster sugar, and pound it to a smooth paste. Remove the skin and discoloured parts from Jib. of beef-suet and mince it; mix it with the Lemon-peel, together with 8oz. of breadcrumbs, 3 table- spoonfuls of caster sugar, 1 table- spoonful of flour, the strained juice of a Lemon, and five well-beaten eggs

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