Oatmeal Pudding (after the New England manner)

Ingredients

• Half a pint of oatmeal
• Two eggs
• One pint of boiled milk
• Two ounces of currants
• A quarter of a pound of suet
• Two ounces of stoned raisins
• Nutmeg
• Sugar
• Salt

Method

1. 1

   Steep the oatmeal in the boiled milk overnight.

2. 2

   In the morning, mix the finely chopped suet with the oatmeal and boiled milk, some grated nutmeg, a pinch of salt, the eggs well beaten, raisins, currants, and as much sugar as will sweeten it; stir well together, put into a buttered basin, tie closely and boil for two hours; turn out and serve with wine or sweet sauce.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 31. The excerpt below is the record exactly as published.

OATMEAL PUDDING (after the New England manner) Ingredients Half a pint of oatmeal. Two eggs. One pint of boiled milk. Two ounces of currants. A quarter of a pound of suet. Two ounces of stoned raisins. Nutmeg. Sugar. Salt

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