Newcastle Pudding
From A year's cookery, 1880
Serves 4
A more delicate pudding may be made using sponge biscuits instead of bread.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 176. The excerpt below is the record exactly as published.
Newcastle Pudding. Fried Hominy. Cheese. Fresh Marketing. For the Bay.— Two pounds of Rump or Buttock Steak (January 1st) ; half an Ox Kidney ; a quarter of a pint of Mushrooms ; a small fresh Lobster (see remarks on Lobster Butter, June 7th) ; a pennyworth of German Yeast for Scones, or Baking-powder (August 2nd) may be used; Potatoes; Greens; Gooseberries. For To-morrow.— Order a Lamb’s Fry ; a pennyworth of Watercress. Breakfast. — Sardines (January 12th); Stewed Mushrooms (March 20th); Fried Hominy (February 12th). Luncheon. — Fish Pie ( see Cod Pie, January 2nd); Lamb and Mint Sauce served yesterday ; Potato Salad (April 12th). Dinner. — Lobster Soup. — Follow the recipe given May 20th, but use fresh lobster instead of tinned lobster, and stock made from rolled beef bone instead of fisfustock. Beef Steak Pie (March 26th) ; Potatoes (April 12th); Greens ( see Cabbage, To Boil, June 4tli). Newcastle Pudding. — Butter the inside of a pint basin, and fill it with thin slices of stale bread and butter which have had white sugar and grated lemon sprinkled upon each slice. Make a custard by mixing half a pint of new milk with two well-beaten eggs
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