Puddings in Haste

Ingredients

• a cupful of finely-shred suet
• a cupful of finely-grated breadcrumbs
• a cupful of picked and washed currants
• two table-spoonfuls of sugar
• a little grated nutmeg
• a tea-spoonful of sliced peel
• a pinch of salt
• two well-beaten eggs
• half a cupful of milk

Method

1. 1

   Mix the suet, breadcrumbs, currants, sugar, nutmeg, sliced peel, and salt.

2. 2

   Make a light paste with the eggs and milk.

3. 3

   Wring small cloths out of boiling water, flour them, and tie in each one a small teacupful of the mixture.

4. 4

   Plunge them into boiling water and boil quickly for twenty minutes.

5. 5

   Turn out on a hot dish, sprinkle with sugar, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1396. The excerpt below is the record exactly as published.

Puddings in Haste. — Take a cupful each of finely-shred suet, finely-grated bread- crumbs, and picked and washed currants. Mix these ingredients with two table-spoonfuls of sugar, a little grated nutmeg, a tea-spoonful of sliced peel, and a pinch of salt. When the dry ingredients are well mixed, make them up into a light paste with two weU-beaten eggs and half a cupful of milk

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