Pudding

Ingredients

• Four ounces of Sugar
• Four ounces of Currants
• Two ounces of Candied Peel
• Four ounces of Suet
• Two ounces of Flour
• One teaspoonful of mixed Spice
• Rind of a Lemon

Method

1. 1

   Chop the suet and grate the lemon rind.

2. 2

   Add the sugar, currants, chopped candied peel, flour, spice, suet, and lemon rind to the bread, which has previously been soaked in cold water and passed through a sieve.

3. 3

   Beat the eggs well and stir them into the pudding.

4. 4

   Pour into a greased pie-dish or tin and bake for one hour.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 25. The excerpt below is the record exactly as published.

Four ounces of Sugar Four ounces of Currants Two ounces of Candied Peel Four ounces of Suet Two ounces of Flour One teaspoonful of mixed Spice Rind of a Lemon. 3PIES, PASTRY, PUDDINGS AND SWEETS 69 1. Chop the suet and grate the lemon rind. 2. Add the sugar, currants, chopped candied peel, flour, spice, suet, and lemon rind to the bread, which has previously been soaked in cold water and passed through a sieve. 3. Beat the eggs well and stir them into the pudding. 4. Pour into a greased pie-dish or tin and bake for one hour. 5. Serve hot. CASSEROLE OF SWEET RICE Ingredients : One pint of Milk One ounce of Butter One Egg Quarter of a pound of Rice Jam Essence. 1. Put the milk into a pan and add a few drops of essence. 2. Well wash and drain the rice. 3. Add the rice to the milk and allow it to swell over a slow fire. 4. Sweeten to taste and add the butter and well beaten egg. 5. Press into a well buttered mould. 6. Place the mould in a moderate oven for twenty minutes. 7. Serve on a dish and decorate with jam. CHEAP CUSTARD Ingredients : One pint of Milk Five or six lumps of Sugar A piece of Lemon Peel One tablespoonful of Cornflour The yolks of two Eggs. 1. Mix the cornflour in a basin with a little milk. 2. Beat the yolks well and add them to the cornflour. 3. Stir in the boiling milk which has been sweetened and flavoured. 4. Pour into a well greased pie-dish, when cold pour into cus- tard glasses and dust over with grated nutmeg. 05 Ol 70 PIES, PASTRY, PUDDINGS AND SWEETS CHOCOLATE CUSTARD Ingredients : One and a half ounces of Chocolate One pint of Milk Two ounces of Lump Sugar Two Eggs Two sheets of leaf Gelatine. 1. Add a wineglassful of water to the chocolate and dissolve gently in a warm place. 2. Pour the milk into a jug and add the sugar, gelatine (cut up) and the well beaten eggs. Flavour with one table- spoonful of grated cocoanut. 3. Place the jug in a pan of boiling water and stir the custard until it thickens. 4. Remove the jug from the water ; continue to stir until the custard is nearly cold. . Pour into custard glasses. . Pour a little of the dissolved chocolate on the top of each custard, about half an inch in depth and decorate with a blanched almond, CHOCOLATE MOULD Ingredients : Quarter of a pound of Chocolate One ounce of Butter One ounce of Castor Sugar Three Eggs Candied Cherries. 1. Dissolve the chocolate with a little boiling water, and flavour with vanilla essence. 2. Melt the butter and add it with the sugar to the chocolate. 3. When cool mix in the well beaten yolks of the eggs. 4. Whisk the whites to a stiff froth and stir into the other ingredients carefully. 5. Butter a fluted mould and dust wuth two oimces of rusks finely grated. 6. Cut the cherries into halves and place two in each flute and cover them with the grated rusks. 7. Pour in the chocolate mixture. PIES, PASTRY, PUDDINGS AND SWEETS 71 8. Cover with a buttered paper and steam for three quarters of an hour. 9. Turn out carefully and surround with small custards made firm with gelatine and put a little pistachio nut on each. CHOCOLATE TART Ingredients : Four ounces of Chocolate Rind of a Lemon

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