Suet Pudding, Dr. Kitchiner's

Ingredients

• seven ounces of good kidney suet
• half a tea-spoonful of salt
• two table-spoonfuls of sugar
• half a nutmeg grated
• four ounces of flour
• three ounces of bread-crumbs
• two fresh eggs
• a quarter of a pint of milk

Method

1. 1

   Mix suet with salt, sugar, nutmeg, flour, and breadcrumbs.

2. 2

   Whisk eggs, add milk, and stir into the mixture.

3. 3

   Let stand, then boil in a cloth 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.

a quarter of a pint of milk. Stir this into the mixture till it is smooth and light. Tie the pudding in a floured cloth, being careful to leave it room to swell, and boil quickly till done enough. Serve with sweet or wine sauce. Time to boil, about two hours. Probable cost, Gd. Sufficient for four persons. Suet Pudding, Dr. Kitchiner's.— Shred finely seven ounces of good kidney suet. Put this into a bowl, and mix with it half a tea-spoonful of salt, two table-spoonfuls of sugar, half a nutmeg grated, half a tea- spoonful of thin lemon-rind chopped small, four ounces of fiour, and three ounces of bread- crumbs. Mix the dry ingredients thoroughly. ^Vhisk two fresh eggs

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