Saffron Pudding

Ingredients

• a table-spoonful of real saffron
• half a tea-cupful of water
• three-quarters of a pound of suet
• a pinch of salt
• half a pound of flour
• half a pound of grated bread-crumbs
• a tea-spoonful of powdered ginger
• three well-beaten eggs
• as much milk or cream as is required to make a light, smooth dough

Method

1. 1

   Boil saffron in water until the liquor is light-yellow.

2. 2

   Mix suet, salt, flour, bread-crumbs, and ginger.

3. 3

   Stir in saffron-water, eggs, and enough milk or cream to make a dough.

4. 4

   Turn into a floured cloth, tie securely, and boil in water for three hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1631. The excerpt below is the record exactly as published.

Saflfron Pudding. — Boil a table-spoonful of real saffron in half a tea-cupful of water until the decided taste and smell peculiar to the flower has been extracted and the liquor has acquired a clear light-yellow tinge. Mince finely three-quarters of a pound of suet, and mix with it a pinch of salt, half a pound of flour, half a pound of grated bread-crumbs, and a tea-spoonful of powdered ginger. When thoroughly mixed, stir in the saffron-water, three well-beaten eggs, and as much milk or cream as is required to make a light, smooth dough

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