ROYAL COBURG PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 45 min Total: 45 min
Yield: 7.5 – 8.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

1 pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
6 oz. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
6 oz. of sugar ↝ Sugar, NFS [Sugars and honey]
6 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
6 oz. of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
brandy and grated nutmeg to taste ↝ Brandy [Liquor and cocktails]
brandy and grated nutmeg to taste ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (1)

Mix the flour to a smooth batter with the milk, add the remaining ingredients gradually, and when well mixed, put it into four basins or moulds half full; bake for 3/4 hour, turn the puddings out on a dish, and serve with wine sauce.

Original Text

ROYAL COBURG PUDDING.

1260. INGREDIENTS.—1 pint of new milk, 6 oz. of flour, 6 oz. of sugar, 6 oz. of butter, 6 oz. of currants, 6 eggs, brandy and grated nutmeg to taste.

Mode.—Mix the flour to a smooth batter with the milk, add the remaining ingredients gradually, and when well mixed, put it into four basins or moulds half full; bake for 3/4 hour, turn the puddings out on a dish, and serve with wine sauce.

Time.—3/4 hour. Average cost, 1s. 9d.

Sufficient for 7 or 8 persons. Seasonable at any time.

Notes

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