PUDDING À LA SCOONES

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 120 min Total: 120 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

apples finely minced, six ounces ↝ Apple, raw [Apples]
currants, six ounces each ↝ Currants, european black, raw [Fruits and Fruit Juices]
suet, chopped small, four ounces each ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
sultana raisins, picked from the stalks, four ounces each ↝ Raisins [Dried fruits]
sugar, four ounces each ↝ Sugar, NFS [Sugars and honey]
three ounces of fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
the grated rind of a small lemon ↝ Lemon, raw [Citrus fruits]
the strained juice of a small lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
three well-beaten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two spoonsful of brandy ↝ Brandy [Liquor and cocktails]

Instructions (4)

Mix these ingredients perfectly.
Boil the pudding for two hours in a buttered basin.
Sift sugar over it when it is sent to table.
Serve wine or punch sauce apart.

Original Text

PUDDING À LA SCOONES.

Take of apples finely minced, and of currants, six ounces each; of suet, chopped small, sultana raisins, picked from the stalks, and sugar, four ounces each, with three ounces of fine bread-crumbs, the grated rind, and the strained juice of a small lemon, three well-beaten eggs, and two spoonsful of brandy. Mix these ingredients perfectly, and boil the pudding for two hours in a buttered basin; sift sugar over it when it is sent to table, and serve wine or punch sauce apart.

Notes

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