Raisin Pudding

Ingredients

• Shred 8 ozs. of beef suet
• 1 lb. of flour
• a pinch of salt
• a dessert-spoonful of moist sugar
• a teaspoonful of baking-powder
• the eighth of a nutmeg, grated
• 10 ozs. of stoned raisins

Method

1. 1

   Mix the dry ingredients thoroughly, and stir in with them as much milk as will make a thick batter.

2. 2

   Pour the preparation into a buttered dish, and bake in a well-heated oven.

3. 3

   Turn out the pudding, strew sugar over it, and serve.

4. 4

   This pudding may be boiled as well as baked.

5. 5

   Time to bake, one hour and a half.

As published

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

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, two - thirds of a cupful of rice; keep it hot in a sauce- pan on the back part of the stove for two hours, or until the rice is soft enough. Then add one quart of milk, one cupful of sugar, and, when cool enough, two eggs (the yolks and whites beaten separately until they are frothy), a piece of butter the size of a walnut, and a very little salt. Mix carefully, so as not to break the rice, and bake about half or three- quarters of an hour. Rice Pudding. — Take one cupful of cold boiled rice, the grains broken as small as possible, half a cupful of butter cut into very small pieces, sugar to taste, the whites and yolks of five eggs, beaten separately, and new milk enough to make a thin batter. Flavor with lemon or vanilla, and bake in a pudding-dish lined with puff paste. If desired, the whites of two eggs may be omitted, and when the pudding is cold beat them perfectly light and spread them over the top. Sprinkle a little sugar over the pudding and brown it. An excellent plain rice pudding may be made from two quarts of milk, half a pint of rice, and sugar to taste. Put into a tin pan and bake slowly in the oven one hour. Currants and raisins are very nice, added before cooking. To be eaten cold. Rivoli Pudding. — Boil % lb. of ground rice in a pint and a half of milk till it is moderately thick ; stir into it a table- spoonful of fresh butter, and twice that quantity of pounded sugar, and leave to cool ; beat four eggs well and add them ; take a pot of apricot marmalade and cover the bottom of a buttered pie-dish with it ; pour the rice batter over, and bake till set and nicely browned. 316 Roly-poly Pudding PUDDINGS, ETC . Sponge-cake Pudding Puddings of this kind should be baked in dishes standing in pans of water, to prevent the preserve catch- ing at the bottom. Roly-poly Pudding. — The pastry for this favorite pudding may be made in three or four ways, accord- ing to the degree of richness required. For a superior pudding mix i lb. of flour with x/z lb. of very finely shred suet, freed from skin and fibre. Add a good pinch of salt, an egg, and nearly half a pint of milk. Roll it out three or four times. For a plainer pudding, mix 5 or 6 ozs. of suet with 1 lb. of flour

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