Suet Pudding (another way)

Ingredients

• four ounces of suet
• a pinch of salt
• half a pound of flour
• two eggs
• a quarter of a pint of milk

Method

1. 1

   Chop suet finely, mix with salt and flour.

2. 2

   Whisk eggs with milk, stir into the mixture until smooth.

3. 3

   Tie in a floured cloth and boil until done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1925. The excerpt below is the record exactly as published.

Suet Pudding (another way). — Chop eight ounces of suet finely. Mix with it an equal weight of finely-grated bread-crumbs, and add a pinch of salt, four table-spoonfuls of augar, and the grated rind and strained juice of a lemon. Mix the ingredients thoroughly. Tie the mixture in a cloth, leaving room for the pudding to swell, and boil quickly till done enough. Time to boil, two hours. Probable cost, 8d. Sufficient for four or five persons. Suet Pudding (another way). — Chop small four ounces of suet free from skin and fibre. Add a pinch of salt, a little grated J ginger, and half a pound of flour. Whisk two eggs -with a quarter of a pint of milk

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