Savoury Pudding

Ingredients

• 4 oz. fine oatmeal or flour
• 4 oz. stale bread (scraps)
• 1 large or two small onions
• 1 dessertspoonful sage
• 1 teaspoonful sweet herbs (if liked)
• 1 oz. dripping or suet, or marrow
• 1 egg
• 1 pint milk
• Salt and pepper to taste
• A little nutmeg

Method

1. 1

   Cut the bread in slices, take off the crust, put the bread in a basin, pour the milk over it, let it soak until quite soft then beat out all the lumps.

2. 2

   Shred and chop the suet very fine, add it to the bread, with the flour or oatmeal and the onions boiled and chopped, sage, herbs, nutmeg, pepper and salt, then the egg well beaten.

3. 3

   Melt a little fat in a baking tin, pour the mixture in, and bake about 1 hour in a hot oven.

4. 4

   When done cut it in squares and serve like Yorkshire Pudding with pork, duck, or goose.

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 39. The excerpt below is the record exactly as published.

SAVOURY PUDDING. Ingredients : — 4 oz. fine oatmeal or flour. 4 oz. stale bread (scraps). 1 large or two small onions. 1 dessertspoonful sage. 1 teaspoonful sweet herbs (if liked). 1 oz. dripping or suet, or marrow. 1 egg- 1 pint milk. Salt and pepper to taste. A little nutmeg

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