COMMON BAKED RAISIN PUDDING

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 75 min Total: 75 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

three-quarters of a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the same quantity of raisins ↝ Raisins [Dried fruits]
six ounces of beef-suet, finely chopped ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
a small pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
some grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
three eggs which have been thoroughly whisked ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
about a quarter of a pint of milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (3)

Beat well together flour, raisins, beef-suet, salt, nutmeg, eggs, and milk.
Pour the whole into a buttered dish.
Bake it an hour and a quarter.

Original Text

COMMON BAKED RAISIN PUDDING.

Beat well together three-quarters of a pound of flour, the same quantity of raisins, six ounces of beef-suet, finely chopped, a small pinch of salt, some grated nutmeg, and three eggs which have been thoroughly whisked, and mixed with about a quarter of a pint of milk, or less than this, should the eggs be large. Pour the whole into a buttered dish, and bake it an hour and a quarter. For a large pudding, increase the quantities one half. 442Flour and stoned raisins, each 3/4 lb.; suet, 6 oz.; salt, small pinch; nutmeg, 1/2 teaspoonful; eggs, 3; milk, 1/4 pint: 1-1/4 hour.

Notes

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