Orange Marmalade Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Time to boil or steam the pudding is four hours. Sufficient for six or eight persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1033. The excerpt below is the record exactly as published.
Orange Marmalade Pudding.— Shred six ounces of beef suet very finely. Mix with it half a pound of finely-grated bread-crumbs, half a pound of orange marmalade, two table- spoonfuls of moist sugar, an oimce of candied peel chopped small, a pinch of salt, three well- beaten eggs, and a quarter of a pint of new milk. Put the mixture into a floui-ed cloth, plunge it into boiling water, and let it keep boiling until it is done enough. Turn out care- fully, and serve with wine sauce. If preferred, this pudding may be boiled in a mould, but care must be taken that the mould is quite filled with the mixtui-e ; or it may be steamed. Time to boil or steam the pudding, four hours. Probable cost, Is. 6d. Sufficient for six or eight persorLS. Orange Marmalade Pudding (another way). — Mix six oimscs of grated bread-crumbs with three ounces of finely-shred beef suet. Add a pinch of salt, a quarter of a tea-spoonful of powdered ginger, half a tea-spoonful of baking-powder, half an ounce of candied lemon- peel chopped small, two table-spoonfuls of moist sugar, three well-beaten eggs
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