Steamed Pudding
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 92. The excerpt below is the record exactly as published.
Steamed Pudding.) Thoroughly soak a quarter pound of breadcrumbs in some milk, press the moisture out till it is a soft smooth mass ; then mix in well two ounces of beef marrow and the same of chopped suet ; now add to the above two yolks of eggs, and two whole eggs, a little chopped lemon peel, three ounces of sugar, the same of dry raisins (stoned), two tablespoonfuls of chopped mixed peel
Cook this with the app: pantry check, scaling, and the assistant.