Raspberry Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil is 2-2.5 hours.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1484. The excerpt below is the record exactly as published.
Raspberry Pudding. — Line a buttered basin with suet paste rolled out to the thickness of haK an inch. Fill it with fresh raspbeiTies, or with raspberries and red cui-rants mixed, and sprinkle a little sugar over the top. Cover the pudding with pastry, fold the edges securely over, put the basin into a floured cloth wrung out of boiling water, plunge it into a saucepan with boiling water to cover it, and let it boil quickly imtil done enough. If it is necessary to add water, let it be boiling. Tm-n the pudding out carefully, cut a small round from the top that the steam may escape, and servo immediately. In winter time very good puddings may be made with bottled raspberries. Time to boil a moderate-sized pudding, two hours to two houi'S and a half. Probable cost. Is. to Is. 6d. Raspberry Pudding, Baked.— Put a pint of fresh raspberries
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