Lemon and Suet Pudding

Ingredients

• S ak ill), of sifted breadcrumbs
• in J pint of milk
• Jib. of finely-chopped suet
• whisk four eggs together
• 2oz. of powdered white sugar
• the grated rind of half a Lemon
• the strained juice of a whole Lemon
• 4 table-spoonfuls of self-raising flour

Method

1. 1

   Mix the soaked breadcrumbs and chopped suet, beat in the eggs and lemon juice, and stir in the flour.

2. 2

   Turn the pudding into a buttered pudding-tin, cover it, and plunge it into boiling water.

3. 3

   Boil for three hours and serve hot with wine sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 313. The excerpt below is the record exactly as published.

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

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