Suet Pudding, Wiggy’s way (No. 551)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 75 min Total: 75 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

Suet, a quarter of a pound ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
flour, three table-spoonfuls ↝ Flour, 00 [Cereal Grains and Pasta]
eggs, two ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little grated ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
milk, half a pint ↝ Milk, NFS [Milk, reduced fat]

Instructions (3)

Mince the suet as fine as possible, roll it with the rolling-pin so as to mix it well with the flour
beat up the eggs, mix them with the milk, and then mix all together
wet your cloth well in boiling water, flour it, tie it loose, put it into boiling water, and boil it an hour and a quarter.

Original Text

Suet Pudding, Wiggy’s way.—(No. 551.)

Suet, a quarter of a pound; flour, three table-spoonfuls;[341] eggs, two; and a little grated ginger; milk, half a pint. Mince the suet as fine as possible, roll it with the rolling-pin so as to mix it well with the flour; beat up the eggs, mix them with the milk, and then mix all together; wet your cloth well in boiling water, flour it, tie it loose, put it into boiling water, and boil it an hour and a quarter.

Mrs. Glasse has it, “when you have made your water boil, then put your pudding into your pot.”

Notes

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