Save-all Pudding (No. 110)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 45 min Total: 45 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (11)
  1. Put any scraps of bread into a clean saucepan.
  2. Add a pint of milk to about a pound of bread scraps.
  3. Set the saucepan on the trivet until it boils.
  4. Beat the mixture until it is quite smooth.
  5. Break in three eggs, three ounces of sugar, and a little nutmeg, ginger, or allspice.
  6. Stir all ingredients well together.
  7. Butter a dish big enough to hold the pudding.
  8. Put the pudding mixture into the buttered dish.
  9. Strew two ounces of suet, chopped very fine, over the top of the pudding.
  10. Bake for three quarters of an hour.
  11. Optionally, add four ounces of currants to make it much better.
Original Text
Save-all Pudding.—(No. 110.) Put any scraps of bread into a clean saucepan; to about a pound, put a pint of milk; set it on the trivet till it boils; beat it up quite smooth; then break in three eggs, three ounces of sugar, with a little nutmeg, ginger, or allspice, and stir it all well together. Butter a dish big enough to hold it, put in the pudding, and have ready two ounces of suet chopped very fine, strew it over the top of the pudding, and bake it[397] three quarters of an hour; four ounces of currants will make it much better.
Notes
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