Suet Pudding

Name: Suet Pudding
Ingredients: Chop the suet fine; mix it with the breadcrumbs; the sugar; the grated rind and juice of the lemon; the egg, well beaten; Two or three apples chopped fine may be added if liked

From The Ocklye cookery book, 1909

Presented as published in 1909. 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 The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 29. The excerpt below is the record exactly as published.

Chop the suet fine, mix it with the breadcrumbs and the sugar; add the grated rind and juice of the lemon, and the egg, well beaten ; mix all well together, put it into a buttered basin, and boil for an hour ; turn out, and serve with wine or sweet sauce poured round it. Two or three apples chopped fine may be added if liked

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