Marmalade Pudding
From The encyclopaedia of practical cookery, 1892
Serves 6
Add boiling water as needed during steaming.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 467. The excerpt below is the record exactly as published.
Marmalade Pudding.— (1) Peel off the skin from 6oz. of beef-suet, and chop finely ; put it into a basin with 2 breakfast-cupfuls of finely-grated breadcrumb and f break- fast-cupful of Marmalade, the grated rind and juice of two lemons, and 4oz. of finely-shred mixed candied-peel. Beat two eggs well, and stir them in with the above ingredients. Turn the pudding into a well-greased pudding-mould
Cook this with the app: pantry check, scaling, and the assistant.