Savoury Pudding

Ingredients

• 4 oz. suet
• 4 oz. bread
• 1 teaspoonful of dried thyme
• 1 teaspoonful of dried sage
• 1 egg
• 1 oz. dripping
• pepper, salt

Method

1. 1

   Chop finely the cooked vegetables, shred and chop suet, crumble or soak bread in milk, rub thyme and sage to fine powder; beat the egg.

2. 2

   Mix all together in a basin, add pepper and salt.

3. 3

   Put dripping into pudding-tin, heat, pour in pudding, and cook for about 1 hour.

As published

This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 16. The excerpt below is the record exactly as published.

SAVOURY PUDDING. = into pan of water to cook until. tender, drain Bay - water, chop finely. Shred and chop 4 oz. suet, crumble - 402. bread, or soak in milk, rub 1 teaspoonful each of dried thyme and dried sage between palms of _ hands to fine powder ; beat 1 egg. . Put all into basin, add pepper, salt, mix well together. Put 1 oz. dripping

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