Dutch Pudding or Souster

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
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

one pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
eight eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four spoonfuls of yeast ↝ Yeast [Not included in a food category]
one pound of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
a quarter of a pound of sugar beaten and sifted ↝ Sugar, NFS [Sugars and honey]

Instructions (6)

Melt one pound of butter in half a pint of milk.
Mix the melted butter and milk into two pounds of flour.
Add eight eggs and four spoonfuls of yeast.
Add one pound of currants.
Add a quarter of a pound of sugar, beaten and sifted.

Baking Instructions

Bake in a quick oven for one hour.

Original Text

Dutch Pudding or Souster.

Melt one pound of butter in half a pint of milk; mix it into two pounds of flour, eight eggs, four 145spoonfuls of yeast: add one pound of currants, a quarter of a pound of sugar beaten and sifted.

This is a very good pudding hot; and equally so as a cake when cold. If for the latter, carraways may be used instead of currants. An hour will bake it in a quick oven.

Notes

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