Welcome Guest Pudding

Ingredients

• Eight ounces of bread crumbs
• one-half pint of milk
• four ounces of beef suet
• three ounces of citron
• four ounces of sugar
• rind of one lemon
• three ounces of almonds
• four eggs
• one grain of salt

Method

1. 1

   Soak four ounces of bread crumbs in boiling milk for ten minutes.

2. 2

   Blanch almonds, chop suet and almonds finely.

3. 3

   Mix soaked bread crumbs with remaining crumbs, suet, almonds, lemon rind, sugar, and citron.

4. 4

   Add yolks of eggs, stir well.

5. 5

   Whip egg whites with salt and fold in.

6. 6

   Grease a quart mould, pour in mixture, cover with greased paper, and boil in water for two hours.

7. 7

   Serve with jam, wine, or lemon sauce.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 63. The excerpt below is the record exactly as published.

Welcome Guest Pudding. — Eight ounces of bread crumbs, one-half pint of milk, four ounces of beef suet, three ounces of citron, four ounces of sugar, rind of one ' lemon, three ounces of ailmonds, four eggs, one grain of salt. Place four ounces of the bread crumbs into a bowl, and bringing the milk to the boiling point pour it over them. Cover the bowl with a plate, and allow the bread crumbs to soak in the milk for ten minutes. PIG PUDDING. 143 While the breiad crumbs are soaking, pour over the almonds some boiling water to blanch them and remove their skins. Remove the skin from the suet and chop it very finely, and chop the almonds. Stir into it the bowl with the soaked bread crumbs the four remaining ounces of crumbs, add to this the chopped suet and almonds, also the grated rind of lemon together with the sugar and citron, which last must have been cut into very small pieces. Separate the yolks from the whites- of the eggs vety carefully, drop the yolks one by one into the bowl and stir all well together. Whip the whites of the eggs to a very stiff froth, add- ing the grain of salt to cool and lighten it. Mix this lightly also with the other ingredients in the bowl, and taking a quart mould, dry it thoroughly, and greasing the interior with butter, pour into it the mixture and place securely over the top a greased sheet of kitchen paper. Place the mould when filled, in a deep saucepan con- taining enough boiling water to reach half way up the sides, and let the pudding boil therein for two hours. When done the mould should be removed from the boiling water, allow two minutes for it to cool, and then turn the pudding out upon a hot platter. This pudding should be served either with a jam, wine or lemon sauce, to prepare which see directions for sauces, pages 167 and 168. Kg Pudding. — One-half pound of figs, one-half pound of bread crumbs, one- half pound of sugar, one- half pound of beef suet, three eggs. Remove the skin from the suet, chop it very finely. 144 ' PilDDWGS. put it into a bowl and chopping the figs also very finely mix toth together. Stir into this the bread crumbs, beat in a separate bowl the eggs and sugar, mix this with the figs, suet and bread crumbs, and greasing the interior of a melon mould pour this ndixture into it, put on the cover and plunging it into a large saucepan pf boiling water, let it with its contents boil for two hours. When done the pudding should be turned out upon a hot platter and served with wine or brandy sauce' poured around it, for the preparation of which sauces, see pages 167 and 168. Albert Pudding. — One-quarter of a pound of but- ter, one-quarter of a pound of flour, one-quarter of a pound of sugar, three eggs, rind of one lemon

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