Windsor Pudding

Ingredients

• Shred % lb. of suet very fine
• grate into it y, lb. of French roll
• a little nutmeg
• the rind of a lemon
• % lb. of chopped apples
• K lb. of currants
• % lb. of good raisins, stoned, and chopped
• a glass of rich sweet wine
• five eggs beaten
• with a little salt

Method

1. 1

   Mix all thoroughly together, and boil it in a basin, or mould for three hours.

2. 2

   Sift fine sugar over it when sent to table, and pour wine sauce into the dish.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 533. The excerpt below is the record exactly as published.

a little nutmeg and cinnamon, making about sn even teaspoonful of the two com- bined, and only just flour enough to roll out easily, one teaspoonful of soda dis- solved in two teaspoonfuls of cold milk. Sift the cream of tartar with the flour to mix it thoroughly, beat all to a cream, add soda last thing before the flour, and fry in hot lard. WINDSOR PUDDING. — Shred % lb. of suet very fine ; grate into it y, lb. of French roll, a little nut- meg, and the rind of a lemon ; add % lb. of chopped apples ; K lb. of cur- rants ; % lb. of good raisins, stoned, and chopped, a glass of rich sweet wine, and five eggs beaten, with a little salt

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