New College Puddings

Ingredients

• a quarter of a pound of beef-suet
• four ounces of finely-grated breadcrumbs
• a quarter of a pound of currants
• a pinch of salt
• two tablespoonfuls of sugar
• half a nutmeg grated
• an ounce of finely-shred candied peel
• three well-beaten eggs
• as much milk as will make them of the proper consistence

Method

1. 1

   Shred a quarter of a pound of beef-suet very finely, mix with it four ounces of finely-grated breadcrumbs, a quarter of a pound of currants, a pinch of salt, two tablespoons of sugar, half a nutmeg grated, and an ounce of finely-shred candied peel.

2. 2

   Mix the dry ingredients thoroughly, moisten with three well-beaten eggs, add milk for proper consistency, and fry in spoonfuls in a little hot butter until browned on both sides.

3. 3

   Arrange on a hot dish and strew sifted sugar over them before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 993. The excerpt below is the record exactly as published.

New College Puddings.— Shred a quar- ter of a pound of beef-suet very finely, mix with it four ounces of finely-grated bread- crumbs, or, if preferred, powdered sweet biscuit, add a quarter of a pound of currants, a pinch of salt, two table-spoonfuls of sugar, half a nutmeg grated, and an ounce of finely-shred candied peel. Mix the dry ingredients thoroughly, moisten them with three well-beaten eggs, add as much milk as will make them of the proper consistence

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