LEMON SUET PUDDING

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (5)
  1. To half a pound of finely grated bread-crumbs, add six ounces of fresh beef-kidney suet, free from skin, and minced very small, a quarter of a pound of castor sugar, six ounces of currants, the grated rind and the strained juice of a large lemon, and four full-sized or five small well-beaten eggs.
  2. Pour these ingredients into a thickly-buttered pan.
  3. Bake the pudding for an hour in a brisk oven, but draw it towards the mouth when it is of a fine brown colour.
  4. Turn it from the dish before it is served.
  5. Strew sifted sugar over it or not, at pleasure.
Original Text
LEMON SUET PUDDING. To half a pound of finely grated bread-crumbs, add six ounces of fresh beef-kidney suet, free from skin, and minced very small, a quarter of a pound of castor sugar, six ounces of currants, the grated rind and the strained juice of a large lemon, and four full-sized or five small well-beaten eggs; pour these ingredients into a thickly-buttered pan, and bake the pudding for an hour in a brisk oven, but draw it towards the mouth when it is of a fine brown colour. Turn it from the dish before it is served, and strew sifted sugar over it or not, at pleasure: two ounces more of suet can be added when a larger proportion is liked. The pudding is very good without the currants. Bread-crumbs, 8 oz.; beef-suet, 6 oz.; pounded sugar, 3-1/2 oz.; lemon, 1 large; currants, 6 oz.; eggs, 4 large, or 5 small: 1 hour, brisk oven.
Notes
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