Lemon Suet Pudding

Ingredients

• 6oz. of beef-suet
• ½ lb. of breadcrumbs
• 1 teacupful of brown sugar
• the grated peel and strained juice of two small Lemons
• three well-beaten eggs
• sufficient milk

Method

1. 1

   Mince suet, mix with breadcrumbs, sugar, and Lemon.

2. 2

   Stir in eggs and milk to make stiff batter.

3. 3

   Pour into buttered basin, tie cloth over top, boil for three-and-a-half hours.

4. 4

   Serve with Lemon 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 309. The excerpt below is the record exactly as published.

three well-beaten eggs and 1 table-spoonful of rose-water, pour it into the d sh with the pie-crust, grate a little nutmeg over the top, and bake in a moderate oven. When done, take it out, sprinkle caster sugar over, and serve either hot or cold. (8) Mix with 2 breakfast-cupfuls of stale, sifted bread- crumbs 2 large table-spoonfuls of caster sugar and a lump of butter the size of an egg. Pour 1 { pints of boiling milk over the bread, stir it well, then leave till cold. Beat seven eggs thoroughly, then mix them with the bread and the grated peel of one Lemon. Put the pudding into a buttered mould and bake in a quick oven for one hour. Turn it out on to a dish and serve either hot or cold. (9) Finely mince 6oz. of beef-suet, then mix with it jib. of breadcrumbs, 1 teacupful of brown sugar, and the grated peel and strained juice of two small Lemons. When thoroughly mixed, stir in three well-beaten eggs and sufficient milk

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