Shelford Pudding

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time: Cook: 360 min Total: 360 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

three quarters of a pound of currants, or raisins ↝ Currants, european black, raw [Fruits and Fruit Juices]
one pound of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
one pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little good milk ↝ Milk, NFS [Milk, reduced fat]
some lemonpeel
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (2)

Mix three quarters of a pound of currants, or raisins, one pound of suet, one pound of flour, six eggs, a little good milk, some lemonpeel, and a little salt.
Boil it in a melon shape six hours.

Original Text

Shelford Pudding.

Mix three quarters of a pound of currants, or raisins, one pound of suet, one pound of flour, six eggs, a little good milk, some lemonpeel, and a little salt. Boil it in a melon shape six hours.

Notes

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