New College Puddings

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 15 days ago
Not a recipe: No

Ingredients (10)

the crumbs of a twopenny loaf
suet eight ounces ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
eight ounces of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
one of citron mixed fine
one of orange ↝ Orange, raw [Citrus fruits]
a handful of sugar ↝ Sugar, NFS [Sugars and honey]
half a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
three eggs beaten, yelk and white separately ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a glass of brandy ↝ Brandy [Liquor and cocktails]
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Grate the crumbs of a twopenny loaf, shred suet eight ounces, and mix with eight ounces of currants, one of citron mixed fine, one of orange, a handful of sugar, half a nutmeg, three eggs beaten, yelk and white separately.
Mix, and make into the size and shape of a goose egg.
Put half a pound of butter into a fryingpan; and when melted, and quite hot, stew them gently in it over a stove.
Turn them two or three times till of a fine light brown.
Mix a glass of brandy with the batter.

Original Text

New College Puddings.

Grate the crumbs of a twopenny loaf, shred suet eight ounces, and mix with eight ounces of currants, one of citron mixed fine, one of orange, a handful of sugar, half a nutmeg, three eggs beaten, yelk and white separately. Mix, and make into the size and shape of a goose egg. Put half a pound of butter into a fryingpan; and when melted, and quite hot, stew them gently in it over a stove. Turn them two or three times till of a fine light brown. Mix a glass of brandy with the batter.

Serve with pudding sauce.

Notes

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