Lemon Suet Pudding

Ingredients

• the crumb of three-parts of a quartern loaf
• Finely chop Goz. of suet
• Goz. of loaf sugar
• the juice of one large Lemon
• loz. of thinly-shred candied citron-peel
• the yolks of three eggs
• 1 table-spoonful of blanched and chopped sweet almonds
• 1 wineglassful of brandy
• 1 wineglassful of sherry

Method

1. 1

   Mix suet, bread crumb, loaf sugar, lemon juice, candied peel, egg yolks, chopped peel, almonds, brandy, and sherry.

2. 2

   Add whipped egg whites.

3. 3

   Butter a pudding-basin, pour in the mixture, cover with buttered paper, and steam in boiling water for an hour and a half.

4. 4

   Serve when cooked.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 314. The excerpt below is the record exactly as published.

Finely chop Goz. of suet, put it into a basin, and mix with it the crumb of three-parts of a quartern loaf, Goz. of loaf sugar, the juice of one large Lemon, and loz. of thinly-shred candied citron-peel. Beat the yolks of three eggs, add them to the above ingredients, together with the chopped peel of one Lemon, 1 table-spoonful of blanched and chopped sweet almonds

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