Raisin Pudding, Boiled

Ingredients

• half a pound of beef suet
• four ounces of flour
• two ounces of ground rice
• a pinch of salt
• four ounces of Demerara sugar
• four ounces of stoned raisins
• the grated rind of a small lemon
• a quarter of a pint of milk
• one egg

Method

1. 1

   Shred suet and mix with flour, ground rice, salt, sugar, raisins, and lemon rind.

2. 2

   Stir in milk mixed with beaten egg.

3. 3

   Pour into a buttered mold, tie down, and boil until done.

4. 4

   Turn out and serve with pudding sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1468. The excerpt below is the record exactly as published.

Raisin Pudding, Boiled.— Skred half a pound of beef suet very finely. ]\Iix with this four ounces of flour, two ounces of ground rice, a pinch of salt, four ounces of Demerara sugar, foiu" ounces of stoned raisins, and the grated rind of a small lemon. Mix the diy ingre- dients thoroughly, stir in with them a quarter of a pint of milk which has been beaten up with one egg

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