Orange Suet Pudding

Ingredients

• To two cupsful of stale bread
• one pint sweet milk
• one cup fine-chopped suet
• three-fourths cup of sugar
• two well-beaten eggs
• a saltspoon of salt
• one-half teaspoon baking powder
• the juice of one orange
• grated rind of two

Method

1. 1

   To two cupsful of stale bread add one pint sweet milk, one cup fine-chopped suet, three-fourths cup of sugar, two well-beaten eggs, a saltspoon of salt, one-half teaspoon baking powder, the juice of one orange and grated rind of two.

2. 2

   Stir together and set aside for twenty minutes in a covered bowl, then bake in buttered pudding-dish (tying cloth over top), for three-quarters of an hour.

3. 3

   This may, instead, be boiled, in one mould or in individual, small ones, tying the cloth over tops securely and boiling—for the large mould, one hour; for the smaller one, forty minutes.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 91. The excerpt below is the record exactly as published.

ORANGE SUET PUDDING To two cupsful of stale bread add one pint sweet milk, one cup fine-chopped suet, three-fourths cup of sugar, two well-beaten eggs, a saltspoon of salt, one-half teaspoon baking powder, the juice of one orange and grated rind of two

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