To Make Pear-Puddings

Name: To Make Pear-Puddings
Ingredients: Take a cold Capon, or half-rosted; half as much Suet; half as much grated bread; two spoonfuls of Flower; Nutmegs, Clove and Mace; Sugar as much as you please; half a Pound of Currants; the yolks of two Eggs; the white of one; as much Cream, as will make it up in a stiff Paste

From The closet of Sir Kenelm Digby Knight opened, 1910

Use a cold or half-roasted capon for better flavor.

Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 107. The excerpt below is the record exactly as published.

half a pound of Cur- rants, and half a pound of Suet, and about two spoonfuls of Sugar, and three or four Eggs. These put into a bag, and boiled, do make a very good Pudding. TO MAKE PEAR-PUDDINGS Take a cold Capon, or half-rosted, which is much better; then take Suet, shred very small the meat and Suet together; then half as much grated bread, two spoonfuls of Flower,Nutmegs, Clove andMace ; Sugar as much as you please; half a Pound of Cur- rants; the yolks of two Eggs, and the white of one; and as much Cream, as will make it up in a stiff Paste

Read the full page as publishedCollapse the page

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