Suet Pudding
From Instruction in cookery (Methuen's text-books, Thompson), 1908
This pudding can be varied with the addition of currants, peel, and egg for a college pudding.
Presented as published in 1908. 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 Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 21. The excerpt below is the record exactly as published.
suet puddings is an important process to teach children, and it will be well to get them on to cook as soon as possible. Small basins with a rim are the best, and they may be boiled with a cloth over 48 INSTRUCTION IN COOKERY them, and, if steamed, covered with buttered paper. A large oval fish kettle with two steamers, one on the top of the other, may be used, and the top one might be used for potatoes if not needed for the puddings. The top one must have a very tight-fitting lid, and the fish kettle must be carefully watched, and renewed with boiling water from a kettle if there is a fear of its boiling dry. A great saving of suet may be effected by using Hugon’s suet, as the children waste so much in freeing it from the skin ; but cheap mutton suet may be used for poor districts, though to a refined palate it has a taste of tallow, but it is less full of skin and con- nective tissue than beef suet. It is also much cheaper. A very good way of showing the children how to chop is to show them how to grasp their knives with the right hand firmly, and to merely guide with the left over the blade, and to show them that if they make much noise they are probably chopping the board and not the suet. It is also necessary to make them keep the board well over the table. Nothing is really better than hand-chopped food in THE PROCESSES OF COOKERY 49 an ordinary kitchen, unless you have a really good and perfect machine, costing a good deal. The children may be taught to save a great deal of time by chopping properly. The suet-pudding recipe may be varied by the addition of sugar, treacle, and a pinch of soda in warm milk to mix it with
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