Queen of Puddings

Ingredients

• three-quarters of a pound of suet
• a table-spoonful of flour
• Y of seeded raisins
• % lb. of currants
• % lb. of sugar
• % lb. of fresh bread-crumbs
• grated rind of one lemon
• % lb. of candied orange-peel and citron
• one - half teaspoonful of ground cinnamon
• one - half teaspoonful of ground cloves
• one - half teaspoonful of ground nutmeg
• one - half teaspoonful of allspice
• six eggs
• a half-cupful of brandy

Method

1. 1

   Mix the materials together, and add six eggs and a half-cupful of brandy.

2. 2

   Wet a strong cloth and dredge it with flour and a little butter; turn the mixture into it and draw the cloth into a bag, leaving enough room for the pudding to swell a little.

3. 3

   Put it into a pot of boiling water and let it boil from four to five hours, then turn carefully into a dish.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 356. The excerpt below is the record exactly as published.

Queen of Puddings. — Three- quarters of a pound of suet chopped and mixed with a table-spoonful of flour, Y\ lb. of seeded raisins, % lb. of currants, % lb. of sugar, % lb. of fresh bread-crumbs, grated rind of one lemon, % lb. of candied orange- peel and citron, shredded, one - half teaspoonful each of ground cinna- mon, cloves, nutmeg, and allspice. Mix the materials together, and add six eggs and a half-cupful of brandy. Wet a strong cloth and dredge it with flour and a little butter; turn the mixture into it and draw the cloth into a bag, leaving enough room for the pudding to swell a little. Put it into a pot of boiling water and let it boil from four to five hours, then turn carefully into a dish. 315 Raisin Pudding PUDDINGS, ETC Rivoli Pudding Raisin Pudding. — Shred 8 ozs. of beef suet very finely and mix with it I lb. of flour, a pinch of salt, a des- sert-spoonful of moist sugar, a tea- spoonful of baking-powder, the eighth of a nutmeg, grated, and 10 ozs. of stoned raisins. Mix the dry ingre- dients thoroughly, and stir in with them as much milk as will make a thick batter. Pour the preparation into a buttered dish, and bake in a well-heated oven. Turn out the pud- ding, strew sugar over it, and serve. This pudding may be boiled as well as baked. Time to bake, one hour and a half. Raspberry - jam Pudding. — Two table - spoonfuls of jam, two table- spoonfuls of flour, two table-spoonfuls of sugar, two table-spoonfuls of but- ter, one teaspoonful of salt, one half teaspoonful of soda, one cupful of milk, two eggs. Cream butter and sugar together. Beat eggs separate- ly, the whites to a froth. Add the yolks of eggs to sugar and butter, then add other ingredients. The soda must be dissolved in the milk and added after the flour and the whites of the eggs have been added. Put in a mould in a steamer over hot water, and steam for two and one- half hours. Serve with the following sauce : Cream together one cupful of sugar and one-half cupful of butter.* Take one egg and one- half cupful of cream ; beat the cream in a double saucepan and dissolve the hard sauce in it ; add the egg, yolk and white beaten together. Stir till it thickens. Add one table - spoonful of brandy, and serve hot. Rice Meringue. — One cupful of carefully sorted rice, boiled in water until it is soft ; when done, drain it so as to remove all the water ; cool it, and add one quart of new milk, the well-beaten yolks of three eggs, three table-spoonfuls of white sugar, and a little nutmeg ; pour into a baking- dish, and bake about half an hour. Let it get cold ; beat the whites of the eggs, add two table-spoonfuls of sugar, flavor with lemon or vanilla; drop or spread it over the pudding, and slightly brown it in the oven. Rice Pudding (with raisins). — One quart of new milk, one cupful of seeded raisins,

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