Puddings in haste

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: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

Pudding

Shred suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
grated bread ↝ Bread, vegetable [Yeast breads]
a few currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
the yelks of four eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the whites of two ↝ Egg, white only, raw [Eggs and omelets]
some grated lemonpeel ↝ Lemon peel, raw [Fruits and Fruit Juices]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

Cooking liquid

boiling water ↝ Water, tap [Tap water]

Instructions (4)

Shred suet, and put with grated bread, a few currants, the yelks of four eggs, and the whites of two, some grated lemonpeel, and ginger.
Mix, and make into little balls about the size and shape of an egg, with a little flour.
Have ready a skellet of boiling water, and throw them in.
Twenty minutes will boil them; but they will rise to the top when done.

Original Text

Puddings in haste.

Shred suet, and put with grated bread, a few currants, the yelks of four eggs, and the whites of two, some grated lemonpeel, and ginger. Mix, and make into little balls about the size and shape of an egg, with a little flour.

Have ready a skellet of boiling water, and throw them in. Twenty minutes will boil them; but they will rise to the top when done.

Pudding sauce.

Notes

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