College Puddings (No. 105)

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

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

Ingredients (10)

four eggs, yelks and whites together ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
three ounces of sugar ↝ Sugar, NFS [Sugars and honey]
six ounces of suet, chopped fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
six of currants, well washed and picked ↝ Currants, european black, raw [Fruits and Fruit Juices]
a glass of brandy or white wine ↝ Brandy [Liquor and cocktails]
one ounce of orange or citron, minced very fine ↝ Orange, raw [Citrus fruits]
one more egg, or two spoonfuls of milk ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (6)

Beat four eggs, yelks and whites together, in a quart basin, with two ounces of flour, half a nutmeg, a little ginger, and three ounces of sugar; pounded loaf sugar is best.
Beat it into a smooth batter.
then add six ounces of suet, chopped fine, six of currants, well washed and picked; mix it all well together; a glass of brandy or white wine will improve it.
These puddings are generally fried in butter or lard; but they are much nicer baked in an oven in patty-pans; twenty minutes will bake them: if fried, fry them till they are of a nice light brown, and when fried, roll them in a little flour.
You may add one ounce of orange or citron, minced very fine; when you bake them, add one more egg, or two spoonfuls of milk.
Serve them up with white wine sauce.

Original Text

College Puddings.—(No. 105.)

Beat four eggs, yelks and whites together, in a quart basin, with two ounces of flour, half a nutmeg, a little ginger, and three ounces of sugar; pounded loaf sugar is best. Beat it into a smooth batter; then add six ounces of suet, chopped fine, six of currants, well washed and picked; mix it all well together; a glass of brandy or white wine will improve it. These puddings are generally fried in butter or lard; but they are much nicer baked in an oven in patty-pans; twenty minutes will bake them: if fried, fry them till they are of a nice light brown, and when fried, roll them in a little flour. You may add one ounce of orange or citron, minced very fine; when you bake them, add one more egg, or two spoonfuls of milk. Serve them up with white wine sauce.

Notes

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