New-College Puddings
From Old Cookery Books and Ancient Cuisine, 1886
Let the paste rest for a quarter of an hour before shaping.
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 36. The excerpt below is the record exactly as published.
ew- College Puddings : — Grate a penny stale loaf, and put to it a like quantity of beef-suet finely shred, and a nutmeg grated, a little salt, some currants, and then beat some eggs in a little sack, and some sugar, and mix all together, and knead it as stiff as for manchet, and make it up in the form and size of a turkey-egg, but a little flatter ; then take a pound of butter
Cook this with the app: pantry check, scaling, and the assistant.