Meat or Fruit Pudding with Suet Crust
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
See directions for preparing meat under Beef Steak Pudding.
Presented as published in 1913. 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 Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 47. The excerpt below is the record exactly as published.
Meat or Fruit Pudding with Suet Crust. Use the above quantities for a quart earthen bowl. Cut off two-thirds of paste, rool it to a circle large enough to line the bowl, which should be first greased. Bring the paste well up to the edges of bowl. Fill the bowl with prepared apples, blackberries or rhubarb, or meat with seasonings and water. Dampen the edges of the paste. Roll out the remaining third of pastry
Cook this with the app: pantry check, scaling, and the assistant.