Another Suet Pudding

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 135 min Total: 135 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

half a pound of fine stale bread-crumbs
three quarters of a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
from ten to twelve ounces of beef-suet chopped extremely small ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a large half-teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
rather less of pepper ↝ Spices, pepper, black [Spices and Herbs]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (2)

Make into a somewhat lithe but smooth paste, half a pound of fine stale bread-crumbs, three quarters of a pound of flour, from ten to twelve ounces of beef-suet chopped extremely small, a large half-teaspoonful of salt, and rather less of pepper, with two eggs and a little milk.
Boil it for two hours and a quarter.

Original Text

ANOTHER SUET PUDDING.

Make into a somewhat lithe but smooth paste, half a pound of fine stale bread-crumbs, three quarters of a pound of flour, from ten to twelve ounces of beef-suet chopped extremely small, a large half-teaspoonful of salt, and rather less of pepper, with two eggs and a little milk. Boil it for two hours and a quarter.

Notes

—